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Ernährungsberatung Schorndorf



















Bay leaf

Garden cress




Fennel seeds

Lemon balm



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


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 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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