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Aroma art on the plate - combining herbs correctly


Whether basil with tomatoes, thyme with roasts or mint with yoghurt sauce - herbs are far more than just green accompaniments. They refine, combine, enhance and turn simple ingredients into culinary statements. Which herbs are indispensable in the kitchen and which dishes do they go particularly well with?

This translation was created from the original text using AI (DeepL).
various herbs

Herbs give dishes character: but which herbs go with which dishes?

various fresh herbs

What's it all about?

  • Which herbs go well with certain ingredients, cooking methods and textures?
  • Which herbs are particularly popular in Germany and Europe?
  • How does METRO ensure the freshness and quality of its herbs?
Content:

The tomatoes are freshly sliced and topped with creamy buffalo mozzarella, refined with a touch of olive oil. But the full flavor only unfolds when freshly plucked basil is added - a small touch with a big effect. The classic Caprese is a perfect example of how herbs add depth, freshness and character to dishes. They combine flavors, create balance and provide subtle contrasts. This overview shows which herbs go well with which ingredients and how they are best used in the kitchen.

Basil - aromatically sweet, surprisingly versatile

Hardly any other herb awakens culinary wanderlust so quickly. With its sweet and spicy note, basil not only goes well with tomatoes, but also with grilled zucchinis or strawberry carpaccio. Away from the classics, basil adds a fresh, sophisticated note to dishes such as melon soups or as an oil for grilled vegetables. In combination with mild mint, it creates light, summery flavors that are ideal for salads.

✔️ Do: Pluck fresh and use just before serving

❌ Don't: Do not boil - heat destroys the essential oils.

Thyme - robust and deep in aroma

Its resinous, slightly earthy character makes thyme ideal for savory preparations. It tolerates high temperatures and develops its aroma particularly well when cooked. Thyme adds depth to roasts, braised dishes, grilled vegetables, lamb, game and root vegetables. Thyme is particularly harmonious in combination with rosemary - both complement each other in hearty dishes with Mediterranean spice.

✔️ Do: Cook or fry with the food - the heat helps the flavor to fully develop.
❌ Don't: Do not add raw to delicate dishes, otherwise it can come across as resinous and too strong. Also, do not combine with finer herbs such as chervil or dill, as they are easily drowned out.

Parsley - fresh seasoning with a subtle spiciness

Flat-leaf parsley rounds off soups, fish dishes or vegetable stir-fries, while curly parsley stands out with its textural appearance. In combination with lemon, garlic and olive oil, it becomes a classic gremolata (a Lombard herb seasoning mix) that adds a fresh note to braised meat. Parsley is also indispensable as a base for green sauces and herb butter.

✔️ Do: Combine with chives to bring out the full potential of parsley, e.g. in fine herb cream sauces or cold dips.

❌ Don't: Don't chop too early, otherwise parsley loses its aroma.

Microgreens are considered the food of the future.

Microgreens at a glance

Microgreens are becoming increasingly important in the food service industry. The young plants impress with their variety, nutrient density and wide range of applications in the kitchen.

Assortment

Herb consumption in figures: This is how popular basil & parsley Co.

With over 300 grams of fresh herbs per capita per year, Germany is one of the largest herb markets in Europe, according to the CBI. Parsley, chives, dill, basil and mint are particularly popular. Across Europe, basil and coriander account for up to 70% of herb sales - a trend that continues to grow thanks to international cuisine and healthy cooking. (Source)

Mint - the universal freshness kick

Mint brings invigorating freshness - and not just to cocktails. In oriental cuisine, it adds the necessary lightness to couscous, lamb or yoghurt sauces. It also plays a central role in cold summer dishes or drinks such as iced tea or cocktails.

✔️ Do: Ideal with spicy or fatty dishes - brings balance and freshness.

❌ Don't: Do not store for too long, as mint wilts quickly and loses its freshness.

Sage

Sage

mint

Mint

coriander

Coriander

chervil

Chervil

dill

Dill

Dill - light and close to the sea

Dill adds a subtle freshness to creamy or acidic dishes. In potato dishes, fish dishes or dips with yoghurt or sour cream, it provides an aromatic balance. Dill is also indispensable in combination with pickled vegetables such as cucumbers.

✔️ Do: Finely chop and sprinkle over the dish just before serving to bring out the fresh citrus notes.

❌ Don't: Do not cook for long, as the delicate aroma quickly evaporates.

Coriander - intense and full of character

Coriander is polarizing due to its intense flavour, but it is indispensable in Asian and South American cuisine. The fresh leaves add a citrus freshness and a slightly metallic note - perfect for curries, salsas or phô. Coriander harmonizes particularly well with chilli, lime and ginger.

✔️ Do: Also use the stems. They contain a lot of flavor and are ideal for cooking in broths and curries.

❌ Don't: Use sparingly in herb mixtures, as coriander easily dominates everything.

Sage - when it needs to be hearty

The intense, slightly bitter note of sage calls for hearty components as a counterpart, such as butter, ham, veal or gnocchi. When fried briefly in butter, sage develops a nutty depth and is ideal for pumpkin dishes or risottos. However, sage is one of the more intense herbs - restraint is required when combining it with finer varieties in order to maintain the balance.

✔️ Do: Flavor in butter and use as a base for sauces or frying oil for a nutty finish.

❌ Don't: Do not use raw, as sage can quickly taste bitter and too intense.

Chervil - delicate and sweet

Chervil is one of the most delicate herbs in the kitchen. With its slightly sweet note and hints of aniseed and fennel, it is particularly suitable for vegetable soups, egg dishes or young spring vegetables such as asparagus. Its flavor is best enjoyed in gently cooked, non-fried dishes.

✔️ Do: Ideal as a finish for cold herb sauces or herb quark, chervil brings a fine aniseed note and freshness.

❌ Don't: Do not fry, as chervil quickly loses its delicate, sweet note.

How METRO ensures herb quality

METRO takes a close look to ensure that basil, mint and parsley are fresh on the shelves: Only herbs with a lush green color, vigorous growth and no pest infestation make it through quality control. In addition, the herb pots must be undamaged and the organic seal must be recognizable. What does this look like in practice? From the field in Austria to the shelf - watch the video here. 🎬

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