Herbs not only bring color to the garden, but also variety and intensity to our cuisine. With their wealth of aromas, they transform every dish into a feast for the senses. In summer, when nature is at its peak, many herbs reach their full splendor and are ideal for use in fresh, seasonal recipes. Herbs are particularly popular in summer cooking, not only because of their taste, but also because of their versatility and health benefits. Whether as the main protagonist or as a subtle aroma, these seven summer herbs are indispensable in the culinary world.
1. basil
Flavor Sweetish and peppery with a hint of clove and aniseed.
Use Ideal for pesto, salads, fresh pasta and of course as an indispensable accompaniment to tomatoes.
Tip Basil should not be cooked with the dish, as heat weakens the flavor. It is best added fresh and just before serving.
2. mint
Taste Fresh and cooling with a distinct sweetness.
Uses: Perfect in drinks such as mojitos, in desserts, in yogurt sauces or fresh summer salads.
Tip Mint can be dominant, so use sparingly. Especially in dishes that should not be overpowered by its strong flavor.
3. coriander
Taste: Slightly citrusy with an earthy undertone that is sometimes perceived as soapy. Generally speaking, coriander is not everyone’s cup of tea – you either love it or hate it.
Uses: Indispensable in Asian cuisine, in salsas, marinades and fresh salads.
Tip: As with mint, it is easy to overdo it with coriander. It should be used with caution, especially in combination with strong spices.
4. thyme
Taste: Fresh, spicy and slightly lemony, with a hint of pepper.
Use It feels particularly at home in Mediterranean cuisine, with meat dishes and in stews and sauces.
Tip Thyme is very heat-resistant, but can become bitter in large quantities.
5. rosemary
Taste: Powerful and woody, with notes of lemon and pine.
Uses Ideal with grilled meat, potatoes and in Mediterranean dishes.
Tip: Because of its intense flavor, rosemary should be used sparingly. He can easily dominate.
6. lemon verbena
Flavor Strongly lemony, fresh and slightly floral.
Uses Fantastic in desserts, infusions or as an aromatic note in light summer dishes.
Tip: The leaves are tender and should not be cooked for long to preserve their delicate aroma.
7. sage
Taste: Intense, somewhat bitter, with a slight
Use Perfect in fillings, meat dishes, sautéed in butter as a (pasta) sauce
Tip: In the kitchen, sage is particularly appreciated for its strong aroma, which makes fatty dishes more digestible. Make sure you use it sparingly and do not combine it with too many other herbs.
Recipe
Bruschetta with basil
Bruschetta is a classic Italian starter, perfect for summer evenings. The fresh taste of tomatoes, paired with the aromatic basil and the crunchiness of the toasted bread, make this dish irresistible.
Ingredients:
– 4 large ripe tomatoes, diced
– 1 bunch of fresh basil, roughly chopped
– 2 cloves of garlic, 1 finely chopped, 1 halved
– 4-6 slices of ciabatta or baguette
– 3 tablespoons of olive oil, plus extra for drizzling
– Salt and freshly ground black pepper
– Optional: balsamic reduction or fresh mozzarella slices
Preparation:
1. prepare the tomatoes: Mix the diced tomatoes, chopped basil and finely chopped garlic in a bowl. Drizzle with olive oil and season with salt and pepper. Leave the mixture to infuse for about 10 minutes to allow the aromas to develop.
2. toasting bread: Preheat your grill or a grill pan. Brush the slices of bread lightly with olive oil on both sides and toast until golden brown and crispy. Rub the toasted bread slices immediately with the halved garlic clove – this gives a fine garlic note.
3. arrange the bruschetta: Spoon the tomato and basil mixture generously onto the toasted slices of bread. If using, place a thin slice of mozzarella under the tomato mixture and top with the balsamic reduction.
4. serve: Serve immediately while the bread is still warm and crusty.
Tips for the perfect bruschetta:
– Use the best, ripest tomatoes you can find. Locally grown tomatoes are often at their most aromatic in summer.
– Fresh basil is a must. It gives the bruschetta a fresh, peppery taste that combines perfectly with the sweetness of the tomatoes.
– A few drops of a good balsamic reduction can add a nice sweet and sour contrast and visually enhance the dish.
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