Our herbs

The Italian herb classic refines your dishes with a lovely, refreshing aroma. A heavenly addition to tomato mozzarella, dips and pestos.

This sour-tasting herb was already popular with the Egyptians, Greeks and Romans. It goes well with fish, soups, sauces and salads.

Tastes as delicious as its name sounds and has several flavours such as curry, camphor, lemon and pepper. An all-rounder for your kitchen.

A tangy lemon note makes dill a delicious seasoning for potato and cucumber salads. It also tastes heavenly with fish.

Aniseed, hay and a hint of pepper – that’s what tarragon tastes like. It adds characterful spice to your sauces, marinades, stews and meat dishes.

A herb straight out of Provence – hints of aniseed, tarragon and caraway make chervil a fine seasoning for poultry, soups and salads.

The spicy-fresh coriander combines the flavours of parsley, mint and lemon. Perfect for Asian, Indian and Mexican dishes.

The herb tastes spicy like celery and smells of aniseed and lemon. A flavour booster in soups and stews.

The delicately spicy, flowery aroma of marjoram enhances meat and poultry dishes and – fittingly – stimulates fat digestion.

Its aromatic leaves can be used to make delicious tea. And in summer, they add a fresh kick to bowls, lemonades and salads.

The delicate leaves of lemon balm envelop you in a delicate lemony fragrance and they enhance salads, fish, sauces and drinks.

The taste of Italy. The spicy, peppery herb is a must in tomato sauces, pasta, antipasti or on pizza. Delizioso!

With its spicy, fresh note, flat-leaf parsley is a kitchen all-rounder. It goes well with potatoes, vegetables, meat and fish dishes.

Curly parsley tastes more intense and bitter than its “smooth” relative and adds flavor to salads, sauces, potatoes and soups.

This flavor will take you on a trip to the Mediterranean. The intensely aromatic herb with a hint of pine seasons potatoes, meat and fish dishes.

An eye-catcher with flavor. The sweet and spicy aroma of the leaves tastes great in pestos, on pasta or in salads. Just give it a try.

This herb belongs in every kitchen. With its menthol-like, woody flavor, it spices up sauces as well as pasta and meat dishes.

Grandma’s favorite from the herb garden adds a light spiciness and fresh onion flavor to your potato and egg dishes.

Fans of Asian cuisine love the aniseed, clove and liquorice-like taste of this herb. It refines curries, soups and sauces.

This herb with its purple flowers is an ornamental in your garden. And your palate will be delighted by its spicy, slightly minty and clove-like flavor.