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Ernährungsberatung Schorndorf

Herbalism

parsley

chives

dill

tarragon

marjoram

chervil

oregano

basil

thyme

rosemary

sage

Pimpinelle

Lovage

Borage

sorrel

Savory

mugwort

Bay leaf

Garden cress

Watercress

Nasturtiums

Capers

Fennel seeds

Lemon balm

peppermint

Basics

Definitions according to food law & the principles for spices

Herbs and spices are parts of plants which, because of their content of natural ingredients, are intended as flavoring and odor-giving ingredients for food.

Herbs are fresh or dried leaves, flowers, sprouts or parts of them.

General information on use : In general, short-term storage is recommended.
 

Store herbs washed in the refrigerator:

- wrapped in a damp cloth

- washed in a glass of water

- or in a plastic bag

Meaning of herbs and spices:

- they offer a variety of flavors

- They stimulate the appetite through essential oils and colorings

- they promote the production of digestive juices

- they give the food an attractive appearance

- They have a health-promoting effect, especially due to the secondary phytonutrients they contain

- they have a cultural meaning

- A special quality awareness for your cooked food is generated
 

Proper seasoning

- Select suitable spices and herbs and dose appropriately

- the taste of the food should be emphasized, but not masked

- always choose one main spice, do not use too many different herbs / spices

- Boil the dried herbs 1 x and then let them steep for approx. 15 minutes

- Add fresh food to the food shortly before serving

- Cold has a dulling effect on the aromatic power of herbs and spices.

   Therefore, if possible, season dishes to the consumption temperature (exception: brawns)

- When freezing food, some herbs and spices change their flavor.

The following condiments lose their aroma: savory, nutmeg, pepper, marjoram, paprika, mustard, aniseed

The following condiments enhance their aroma:

Basil, sage, thyme, dill, tarragon. All other herbs and spices remain unchanged.

The following condiments develop their taste only after longer cooking

  • Peppercorns

  • Allspice grains

  • Carnation, whole

  • Cinnamon stick

  • Bay leaves

  • Juniper berries

  • Savory

  • thyme

  • rosemary

  • tarragon

  • sage

  • mugwort

  • aniseed

  • Mustard seeds

  • Cardamom seeds

  • Coriander seeds

  • Caraway seed

Classification according to taste

Herbs with a leek flavor

Wild garlic - vegetable onion - garlic - shallot - chives - spring onion - chopped garlic - garlic mustard - pearl onion - snake leek - asante

Spices with a sour aroma

Lemongrass - lemon - lemon verbena - Eberraute - lemon - lime - orange - sorrel - lemon thyme - Kaffir - sumac - Apfelduftpelargonie - Pomegranate

Delicate herbs

Parsley - chervil - tarragon - coriander herb - motherwort - sugar root

Herbs with a peppery aroma

Summer savory - mountain savory - basil

Herbs with a cucumber-like aroma

Borage - Pimpinelle - Comfrey

Robust herbs

Spice thyme - thyme - bay leaf - Indonesian bay leaf - Spice Sage - Clary sage - rosemary - oregano - marjoram - Lovage - celery - ivy - pandan leaves - curry leaves - Nettle - angelica - Zatar

Cress flavored spices

Garden cress - nasturtium - watercress - spoonwort - barbara herb

On to the spices

Sources:

The contents of the respective herbs and spices on this page were mainly created within the training to become a dietician (diet school at Marienhospital Stuttgart) as part of a joint work of the individual class members on a joint annual work (graduation year 2012). Department of nutritional advice.

Ernährungsberatung
Ernährungsberatung Sarah Mörstedt
Praxis für Ganzheitliche ErSarah Mörstedtährungsbertung & Ernährungstherapie Sarah Mörstedt Diätassistentin Gesundheitspädagogin (B.A.) Diätetik Schorndorf
VDD Sarah Mörstedt Diätassistentin VDD Logo
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