Spice Herbs

Although herbs are often used as spices, a distinction must be made between the two terms. Herbs are essentially a subtype of spices. A precise definition is provided by the Food Law:

Spices and herbs are plant parts whose natural ingredients enhance the taste and smell of food. The flowers, fruits, seeds, bark, roots, or bulbs of plants serve as spices. In contrast, herbs are leaves, flowers, or shoots used fresh or dried.

Using herbs as spices brings many advantages:

• The dishes come without flavor enhancers and artificial additives.
• Herbs season food in a completely natural way.
• Herbs also enhance dishes visually and are suitable for decoration.
• Aromatic herbs are rich in valuable nutrients such as vitamins and minerals and are especially beneficial for a healthy diet.
• Many herbs are medicinal plants and therefore have additional positive properties as spices.

To use fresh herbs as seasoning, they should be harvested immediately before use. Cut garden herbs directly at the stem so the shoots can regrow. Rinse the freshly harvested plants briefly under water and chop them finely.

To preserve aroma, vitamins, and other ingredients, it is recommended to add fresh herbs for seasoning only at the end of preparation.