{"title":"Buy spicy herbs for the kitchen","description":"\u003ch3 data-start=\"0\" data-end=\"58\"\u003eSpicy herbs – Intense taste from nature\u003c\/h3\u003e\n\n\u003cp data-start=\"60\" data-end=\"587\" data-is-last-node=\"\"\u003e Discover our \u003cstrong data-start=\"81\" data-end=\"101\"\u003espicy herbs\u003c\/strong\u003e , which retain their intense aroma and fresh color thanks to a special freeze-drying process. These herbs unfold their natural flavor when combined with water and are just as versatile in your kitchen as fresh herbs. Ideal for sauces, \u003cstrong data-start=\"381\" data-end=\"391\"\u003esoups\u003c\/strong\u003e , \u003cstrong data-start=\"393\" data-end=\"412\"\u003emeat dishes\u003c\/strong\u003e , or \u003cstrong data-start=\"418\" data-end=\"428\"\u003evegetables\u003c\/strong\u003e – our high-quality herbs bring natural freshness and intense flavor to your dishes. Enjoy \u003cstrong data-start=\"546\" data-end=\"568\"\u003epure naturalness\u003c\/strong\u003e in every meal!\u003c\/p\u003e","products":[{"product_id":"gewuerzsalz-kraeuter-dose","title":"Herb spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerb spiced salt, Mediterranean sea salt with garden and wild herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt that upgrades almost any simple dish in one go: Luisenhaller deep-rock salt, carefully combined with Mediterranean garden and wild herbs. Thyme, rosemary, marjoram, sage, basil and wild savory give the salt an aromatic, full-bodied depth that a plain sea salt never achieves. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe herb salt is one of the most versatile spiced salts in the kitchen. It is suitable wherever herb freshness and saltiness are wanted together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSalads\u003c\/strong\u003e, scatter directly over tomato salad, caprese or mixed leaf salad\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled and oven vegetables\u003c\/strong\u003e, rub in before roasting\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta\u003c\/strong\u003e, into the pasta water or over finished pasta\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish and poultry\u003c\/strong\u003e, as a rub before frying or grilling\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHerb butter\u003c\/strong\u003e, with soft butter and a little lemon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried and oven potatoes\u003c\/strong\u003e, the perfect everyday seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDips and quark\u003c\/strong\u003e, an aromatic salad-dressing salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, herb-salt focaccia\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKnead 400 g flour, 7 g dried yeast, 1 tsp sugar, 250 ml lukewarm water and 3 tbsp olive oil into a dough. Let it prove for 1 hour. Press onto an oiled tray, make finger dimples, drizzle generously with olive oil. Top with herb spiced salt and optionally rosemary sprigs. Bake at 220 degrees Celsius for 20 to 25 minutes until golden brown.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Mediterranean seasoning salt with Luisenhaller deep-rock salt and wild herbs\u003c\/li\u003e\n\u003cli\u003eIdeal for caprese, tomato salad, pasta, fish and fried potatoes\u003c\/li\u003e\n\u003cli\u003eAlso in quark dips, salad dressings and soups\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean cooking, combine with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. For pasta and pizza: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For fish and seafood: \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the salt?\u003c\/strong\u003e\u003cbr\u003e\nDry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which herbs are included in the Herb spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Herb spiced salt suitable for marinades?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"160 g","offer_id":50684724085002,"sku":"30307","price":8.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50684724117770,"sku":"22780","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-kraeuter-626393.jpg?v=1736624361"},{"product_id":"lorbeerblatter","title":"Bay Leaves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBay leaves, the key spice for braises and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBay leaves are the spice you often put in the pot and miss in the taste when it's absent – even though you barely taste it directly. Mediterranean bay leaves with a strong, lightly bitter-savoury aroma and a fine eucalyptus note form the aroma base for braises, stews, tomato sauces and marinades. We pack them gently in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, stews and lamb dishes. Seasons bouillon, chicken stock, fish stock, pickled vegetables and marinades. Also indispensable in Indian curries, in risotto and in game cooking. The full aroma develops during long cooking – under 30 minutes little happens, from an hour bay is in its element.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e always remove before serving. Bay leaves are hard and should not be eaten. When frying, press lightly or tear so the essential oils come out better.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bolognese that really tastes right\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real bolognese needs time, three bay leaves and patience – no other spice makes the difference between “minced meat in tomato sauce” and “bolognese” as clear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g beef mince\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e (or 1 tbsp tomato paste)\u003c\/li\u003e\n\u003cli\u003e2 carrots, 2 celery sticks, 1 onion\u003c\/li\u003e\n\u003cli\u003e1 glass red wine, 1 tin chopped tomatoes, 200 ml stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely dice carrots, celery and onion (soffritto) and sweat gently in olive oil for 10 minutes. Add mince and fry until crumbly. Deglaze with red wine, add tomatoes, stock, bay, Tuscan pasta spice and seasoning paste. Simmer covered over the lowest heat for 90 minutes. Remove the bay leaves, season with salt and serve over freshly cooked spaghetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy three bay leaves?\u003c\/strong\u003e During long braising the aromas need time to travel. Three leaves are ideal for 90 minutes of cooking – fewer and the aroma is lost, more and the sauce turns resinous. With the bay leaves and the seasoning paste you reach restaurant depth without effort.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole Mediterranean bay leaves, strong in aroma\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for braises, stews and tomato sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically in the braising pot, bay, \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e are the trio for sauerbraten and game. For tomato sauces, \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ready blend with a bay component. For stocks and soups, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock seasoning paste\u003c\/strong\u003e\u003c\/a\u003e fits as a base. For game dishes, \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e with juniper, cocoa and pepper complements.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use bay leaves for?\u003c\/strong\u003e\u003cbr\u003e\nFor tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould you eat bay leaves?\u003c\/strong\u003e\u003cbr\u003e\nNo. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many bay leaves do I need?\u003c\/strong\u003e\u003cbr\u003e\nFor a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen should I add bay to the pot?\u003c\/strong\u003e\u003cbr\u003e\nAs early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect – then better to chop it or switch to other herbs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use bay leaves for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\"}},{\"@type\":\"Question\",\"name\":\"Should you eat bay leaves?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\"}},{\"@type\":\"Question\",\"name\":\"How many bay leaves do I need?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\"}},{\"@type\":\"Question\",\"name\":\"When should I add bay to the pot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect, then better to chop it or switch to other herbs.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564760633610,"sku":"30374","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lorbeerblaetter_6e8377ee-2032-449c-95e6-e381690fffe8-123431.jpg?v=1738084193"},{"product_id":"grune-minze","title":"Green Mint","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried green mint, an intense aroma for Arabic and Mediterranean cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe special freeze-drying process preserves both colour and intense aroma. Around the eastern Mediterranean and in the Arab countries, mint is used dried rather than fresh, the dried version has a stronger, more savoury note and works better in warm dishes and tea.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGreen mint is THE mint for Arabic tea. Use it to season cucumber salad, tabbouleh, yoghurt dips, meatballs, lamb dishes and lentil soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e seal well and store dry. Freeze-dried products are hygroscopic (water-attracting), slight clumping is normal, simply rub it between your fingers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat the mint briefly in olive oil or butter and add it at the end over lentil or bean soup, lamb or vegetable stew, this activates the essential oils and brings the aroma fully to the fore.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried spearmint (Mentha spicata)\u003c\/li\u003e\n\u003cli\u003eIntensely aromatic with a characteristic mint note\u003c\/li\u003e\n\u003cli\u003eA classic for Arabic tea, tabbouleh and yoghurt dips\u003c\/li\u003e\n\u003cli\u003eAlso for lamb dishes and lentil soups\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Arabic-oriental variations: \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/ducca-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. For tea blends: \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e. For lamb dishes: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy dried instead of fresh mint?\u003c\/strong\u003e\u003cbr\u003e\nFresh mint has a different taste, fresher and lighter. Dried mint is more concentrated, more savoury and better suited to warm dishes, tea and marinades. In oriental cooking it is the standard form.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried mint?\u003c\/strong\u003e\u003cbr\u003e\n1 tsp freeze-dried mint corresponds to about 2 tbsp fresh mint. Use sparingly, the aroma is intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich mint is this exactly?\u003c\/strong\u003e\u003cbr\u003e\nIt is spearmint (Mentha spicata), the classic mint of oriental cooking, milder and more savoury than peppermint.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the mint clump?\u003c\/strong\u003e\u003cbr\u003e\nFreeze-dried products are hygroscopic, so they draw moisture from the air. Clumping is natural, simply rub it between your fingers or crush it lightly in the mortar.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why dried instead of fresh mint?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fresh mint has a different taste, fresher and lighter. Dried mint is more concentrated, more savoury and better suited to warm dishes, tea and marinades. In oriental cooking it is the standard form.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose freeze-dried mint?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"1 tsp freeze-dried mint corresponds to about 2 tbsp fresh mint. Use sparingly, the aroma is intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which mint is the green mint exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is spearmint (Mentha spicata), the classic mint of oriental cooking, milder and more savoury than peppermint.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the green mint clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Freeze-dried products are hygroscopic, so they draw moisture from the air. Clumping is natural, simply rub it between your fingers or crush it lightly in the mortar.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564761420042,"sku":"30376","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruene-minze_55ae8b7c-d0ab-4cd9-8ae4-40c65e2386c6-792207.jpg?v=1738084184"},{"product_id":"rosmarin","title":"Rosemary","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRosemary, freeze-dried with a resinous Mediterranean aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried rosemary with preserved green colour and an elegant, fine aroma. The Mediterranean classic tastes resinous and savoury with a lightly camphor-like, evergreen note. On contact with liquid it unfolds almost the full effect of fresh rosemary. Filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for roast lamb, chicken, fish and fried potatoes. It seasons tomato sauce, pasta, pizza and focaccia and adds a Mediterranean accent to marinades, olive oil and herb butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add the rosemary early in cooking or let it steep briefly in liquid, then the aroma unfolds best. Store dry, dark and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried rosemary with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eResinous, savoury Mediterranean aroma\u003c\/li\u003e\n\u003cli\u003eWorks almost like fresh rosemary after contact with liquid\u003c\/li\u003e\n\u003cli\u003eA classic for lamb, chicken, potatoes and focaccia\u003c\/li\u003e\n\u003cli\u003eFilled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean dishes our \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e fit well. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use rosemary for?\u003c\/strong\u003e\u003cbr\u003e\nFor roast lamb, chicken, fish and fried potatoes, as well as in tomato sauce, pasta, pizza and focaccia and in marinades, olive oil and herb butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-drying achieve?\u003c\/strong\u003e\u003cbr\u003e\nIt preserves colour and aroma especially well. On contact with liquid the rosemary works almost like fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried rosemary?\u003c\/strong\u003e\u003cbr\u003e\nA little more sparingly than fresh, as the aroma is concentrated. Best added early in cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store rosemary?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do I use rosemary for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For roast lamb, chicken, fish and fried potatoes, as well as in tomato sauce, pasta, pizza and focaccia and in marinades, olive oil and herb butter.\"}},{\"@type\":\"Question\",\"name\":\"What does freeze-drying achieve for rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It preserves colour and aroma especially well. On contact with liquid the rosemary works almost like fresh.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose freeze-dried rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A little more sparingly than fresh, as the aroma is concentrated. Best added early in cooking.\"}},{\"@type\":\"Question\",\"name\":\"How do I store rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564761780490,"sku":"30378","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosmarin_1b7090c3-989c-403b-af1c-ffdb0d6c67fd-718414.jpg?v=1738084250"},{"product_id":"schabzigerklee","title":"Blue Fenugreek","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlue Fenugreek, bread clover with a lovage-like aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlue fenugreek is a close relative of fenugreek, also known as bread clover or cheese clover. Its aroma is savoury and herbaceous with a characteristic lovage-like note, exactly the right thing for hearty bread and savoury cheese. Sorted and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Swiss Sbrinz and Glarner Schabziger cheese. Seasons bread, rolls, rye sourdough and Vinschgerl flatbread. Adds an accent to cream cheese, quark spreads and stews. Use sparingly, as the aroma is intense. For bread, add about half a teaspoon per 500 g of flour to the dough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed so the aroma is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlue fenugreek, also bread or cheese clover\u003c\/li\u003e\n\u003cli\u003eAn aroma reminiscent of lovage and fenugreek\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for bread, cheese and quark spreads\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated to our \u003ca href=\"\/en\/products\/bockshornkleesaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efenugreek seeds\u003c\/strong\u003e\u003c\/a\u003e. For baking bread, our \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds\u003c\/strong\u003e\u003c\/a\u003e are a great match.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nA dried culinary herb, closely related to fenugreek, also called bread clover or cheese clover. It gives bread and cheese a savoury, herbaceous, lovage-like note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use blue fenugreek for?\u003c\/strong\u003e\u003cbr\u003e\nA classic for Swiss Schabziger and Sbrinz cheese, as well as for savoury bread, rye sourdough and quark spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, as the aroma is intense. For bread, about half a teaspoon per 500 g of flour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the same as fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nNot quite. Blue fenugreek is a close relative with a milder, more lovage-like aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is blue fenugreek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A dried culinary herb, closely related to fenugreek, also called bread clover or cheese clover. It gives bread and cheese a savoury, herbaceous, lovage-like note.\"}},{\"@type\":\"Question\",\"name\":\"What do I use blue fenugreek for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A classic for Swiss Schabziger and Sbrinz cheese, as well as for savoury bread, rye sourdough and quark spreads.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, as the aroma is intense. For bread, about half a teaspoon per 500 g of flour.\"}},{\"@type\":\"Question\",\"name\":\"Is it the same as fenugreek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not quite. Blue fenugreek is a close relative with a milder, more lovage-like aroma.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564762960138,"sku":"30380","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schabzigerklee-942114.jpg?v=1736522840"},{"product_id":"thymian","title":"Thyme","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThyme – freeze-dried, with intense aroma and preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGently freeze-dried thyme, sorted and packed in Klingenberg am Main. Freeze-drying preserves colour and aroma much better than air-drying: on contact with liquid it reaches almost the full effect of fresh thyme.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWarm and savoury with the characteristic, slightly resinous thyme note and a hint of pepperiness. Stronger and more aromatic than air-dried produce.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for poultry, lamb, fish and gravies. Seasons tomato sauce, pizza, focaccia and stews. An accent for olive oil, herb butter and Mediterranean marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and dark and well sealed so colour and aroma are preserved. Best added towards the end of cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOven potatoes with thyme in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix potato wedges with olive oil, salt and a teaspoon of thyme.\u003c\/li\u003e\n\u003cli\u003eSpread on a tray and roast at 200 °C for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn halfway through and finally scatter with a little garlic.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried thyme with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eOn contact with liquid it works almost like fresh thyme\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg\u003c\/li\u003e\n\u003cli\u003eVersatile for poultry, lamb, fish and Mediterranean cooking\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean cooking, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e fit well. All combined in our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e. You'll find more single herbs in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-dried mean?\u003c\/strong\u003e\u003cbr\u003e\nThe moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThyme or herbs de Provence?\u003c\/strong\u003e\u003cbr\u003e\nThyme is a single, clearly defined herb. The \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is thyme best for?\u003c\/strong\u003e\u003cbr\u003e\nFor poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is it best to add it?\u003c\/strong\u003e\u003cbr\u003e\nThyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool, dark and well sealed so colour and aroma are preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does freeze-dried mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\"}},{\"@type\":\"Question\",\"name\":\"Thyme or herbs de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme is a single clearly defined herb. The herbs de Provence are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\"}},{\"@type\":\"Question\",\"name\":\"What is thyme best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\"}},{\"@type\":\"Question\",\"name\":\"When is it best to add it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool, dark and well sealed so colour and aroma are preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564764041482,"sku":"30382","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/thymian_gf-505078.jpg?v=1736522860"},{"product_id":"wilder-thymian","title":"Wild Thyme","description":"\u003ch2\u003eWild thyme – field thyme from wild growth with a powerful aroma\u003c\/h2\u003e\n\n\u003cp\u003eWild thyme – also called field thyme, serpolet or creeping thyme – grows freely on limestone soils, rocky slopes and dry meadows around the Mediterranean. It is smaller, more irregular and more intense than cultivated garden thyme: its aroma is resinous, warm and of a primal seasoning power that cultivated thyme does not reach in this form.\u003c\/p\u003e\n\n\u003cp\u003eThis natural wild-growth origin makes the difference: no uniformity, but real botanical character. The leaves are smaller, strongly aromatic and release their seasoning power slowly and lastingly – ideal for dishes that need time.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e a classic companion – as a marinade, in braised dishes or pressed under the leg\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGame:\u003c\/strong\u003e deer, venison, hare – gives game dishes a Mediterranean seasoning depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e chicken, poularde, duck – in herb butter, marinades and stuffings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised dishes:\u003c\/strong\u003e cooked along slowly, it unfolds its full seasoning power in ragouts and ossobuco\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTomato sauce and pasta:\u003c\/strong\u003e gives Italian sauces depth without bitterness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFocaccia and bread:\u003c\/strong\u003e on the dough or mixed into the olive oil\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMediterranean marinades:\u003c\/strong\u003e together with olive oil, garlic and lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWild thyme can be cooked along as a whole herb (and removed before serving) or mixed in directly. It tolerates long cooking times well and releases its aromas evenly.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: leg of lamb with wild thyme and garlic\u003c\/h2\u003e\n\n\u003cp\u003eMake incisions in the leg of lamb, press garlic cloves and wild thyme into the incisions. Rub with olive oil, season with sea salt and pepper. Braise in the oven at 160 °C for 2.5 hours, basting with the roasting juices in between. Result: tender meat with a deep Mediterranean herb aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e lamb, game, poultry, braised dishes, tomato sauces, pasta, focaccia and olive-oil dips.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564764172554,"sku":"30383","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wilder_thymian-274975.jpg?v=1736522881"},{"product_id":"dillspitzen","title":"Dill tips","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDill tips, freeze-dried with preserved colour and full aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDill tips, also known as cucumber herb, are the classic kitchen herb of Nordic and Eastern European cuisine. Gentle freeze-drying preserves their colour and intense aroma. As soon as they come into contact with liquid, they come close to fresh dill again, so you can refine your dishes any time without a fresh bunch in the fridge.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDill tips go with beans, cucumbers, carrots, beetroot, celery, spinach and courgettes, as well as eggs, potatoes, rice and fish and seafood. Sprinkle them over quark, yoghurt dips and salads or stir them into sauces. Add them towards the end of cooking so the aroma stays fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e freeze-dried herbs strongly attract water. Keep the tin tightly closed and store it dry, otherwise the tips will clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick mustard and dill sauce for salmon\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic Scandinavian sauce for gravlax, stirred together in five minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or fine\u003c\/li\u003e\n\u003cli\u003e1 tsp medium-hot mustard\u003c\/li\u003e\n\u003cli\u003e2 tbsp sugar\u003c\/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c\/li\u003e\n\u003cli\u003e6 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp dill tips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e mix the mustard, sugar and vinegar, slowly stir in the oil until the sauce binds creamily. Stir in the dill tips and let it rest briefly. Serve with gravlax, smoked fish or boiled potatoes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes dill tips special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze-drying removes the water from the dill at low temperatures without heating it. This preserves the fresh green and the essential oils that are often lost in air-dried herbs. The result is closer to fresh dill than any other drying method.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried dill tips with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eAlso known as cucumber herb\u003c\/li\u003e\n\u003cli\u003eA classic with fish, eggs, cucumbers and potatoes\u003c\/li\u003e\n\u003cli\u003eWith liquid almost like fresh dill\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the classic mustard and dill sauce with salmon, our \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard fine\u003c\/strong\u003e\u003c\/a\u003e is a great fit. With fish and boiled potatoes we recommend our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, and for a citrus freshness our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use freeze-dried dill tips?\u003c\/strong\u003e\u003cbr\u003e\nYou can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store dill tips correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are dill tips best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre freeze-dried dill tips as good as fresh dill?\u003c\/strong\u003e\u003cbr\u003e\nThey come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use freeze-dried dill tips?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store dill tips correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are dill tips best suited for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are freeze-dried dill tips as good as fresh dill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564826104074,"sku":"30778","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/dillspitzen_gf-294481.jpg?v=1736523190"},{"product_id":"zitronenthymian-1","title":"Lemon Thyme","description":"\u003ch2\u003eLemon thyme – a Mediterranean herb with a fresh citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme combines the characteristically savoury thyme aroma with a distinct, fresh-lemony note. This herb classic of Mediterranean cooking smells like a walk through a Provençal herb garden – savoury, sunny and refreshingly light at the same time.\u003c\/p\u003e\n\n\u003cp\u003eUnlike ordinary thyme, lemon thyme can be used far more versatilely: the citrus note makes it the ideal companion for fish, light meat and vegetables, but also for desserts, sorbets and flavoured drinks. Its aroma unfolds best when it is added only just before the end of the cooking time or directly when serving – this preserves the fresh citrus notes.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme is a versatile kitchen herb for the Mediterranean and modern cooking tradition:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e ideal with salmon, pike-perch, sea bass and seafood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e classically with chicken, poularde and duck\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e excellent with courgette, tomatoes, artichokes and grilled peppers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e an elegant addition to saddle or chop of lamb\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalad dressings:\u003c\/strong\u003e a tablespoon in the vinaigrette gives fresh depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts and teas:\u003c\/strong\u003e surprisingly good with panna cotta, citrus sorbets and herbal teas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: chicken breast with lemon-thyme butter\u003c\/h2\u003e\n\n\u003cp\u003eSeason the chicken breast with salt and pepper, fry in butter. After turning, scatter lemon thyme generously over the breast and deglaze with a splash of lemon juice. Let it finish briefly, drizzle with the pan butter. Simple but aromatically convincing – a green salad with our \u003cstrong\u003eherb spiced salt\u003c\/strong\u003e goes well with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, lamb, vegetables, salads, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564854251786,"sku":"30890","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenthymian_gf-151697.jpg?v=1736523086"},{"product_id":"oregano-1","title":"Oregano","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried oregano, the Mediterranean key herb for pizza and pasta\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOregano is the soul of Mediterranean cooking – without it, pizza, pasta, tomato sauce and grilled dishes would be only half as good. Our oregano is freeze-dried, the gentlest process there is: colour, aroma and essential oils are preserved almost as in fresh herb. We pack it gently in our workshop in Klingenberg am Main. Its taste is herby-floral with a light thyme note and a fine peppery heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for pizza, pasta, tomato sauce, bolognese and lasagne. Seasons Mediterranean oven vegetables, grilled vegetables, beans, tomato-mozzarella, bruschetta and antipasti. Also with lamb, poultry, minced meat and rissoles, as well as in soups, stews and marinades. A classic that should be missing from no kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e freeze-dried oregano is noticeably more aromatic than air-dried. Please dose sparingly – about half the amount compared with the usual dried oregano.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bruschetta in 10 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Italian classic where oregano makes the difference between tomato bread and bruschetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 ripe tomatoes\u003c\/li\u003e\n\u003cli\u003e1 tsp oregano\u003c\/li\u003e\n\u003cli\u003e1 garlic clove\u003c\/li\u003e\n\u003cli\u003e3 tbsp good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or freshly ground pepper\u003c\/li\u003e\n\u003cli\u003e4 thick slices of ciabatta or baguette, \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the tomatoes into fine cubes and put in a bowl. Finely chop or press the garlic, add. Mix with olive oil, oregano and salt, let stand for five minutes. Drizzle the bread slices briefly with olive oil and toast in the oven or on the grill. Put the tomato mixture on the warm bread, freshly ground pepper and fleur de sel over the top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy oregano?\u003c\/strong\u003e The herby-warm note brings out the sweetness of the tomato without masking it. With fresh basil it would be cool-green, with oregano it becomes warm-Mediterranean.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried oregano, intense in aroma\u003c\/li\u003e\n\u003cli\u003ePreserved colour and freshness through a gentle process\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like to use oregano in a blend, reach for our ready mix \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e with fifteen Mediterranean components. For Mediterranean meat and fish dishes, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e with oregano, thyme and sage is the strong alternative. Classic companions on the herb shelf are \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e. For a fruity-peppery table seasoning over pasta, our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e fits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use oregano for?\u003c\/strong\u003e\u003cbr\u003e\nFor pizza, pasta, tomato sauce, bolognese, lasagne, Mediterranean oven vegetables, tomato-mozzarella, bruschetta, lamb, poultry, minced meat and marinades. Also in stews and salad dressings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between freeze-dried and air-dried oregano?\u003c\/strong\u003e\u003cbr\u003e\nFreeze-dried oregano keeps colour, aroma and essential oils almost completely, because it is dried gently at very low temperatures. Air-dried oregano loses considerably in intensity. Therefore: with freeze-dried oregano, dose only about half the amount.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen is it best to add oregano?\u003c\/strong\u003e\u003cbr\u003e\nWith long cooking times, in the last minutes of cooking, so the aroma is preserved. With pizza and bruschetta, directly before serving. In marinades and dressings it may steep, which strengthens the aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich herbs go well with oregano?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e are the classic Mediterranean companions. Garlic, bay and olive oil also form, with oregano, the base of many Italian and Greek dishes.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use oregano for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For pizza, pasta, tomato sauce, bolognese, lasagne, Mediterranean oven vegetables, tomato-mozzarella, bruschetta, lamb, poultry, minced meat and marinades. Also in stews and salad dressings.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between freeze-dried and air-dried oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Freeze-dried oregano keeps colour, aroma and essential oils almost completely, because it is dried gently at very low temperatures. Air-dried oregano loses considerably in intensity. Therefore with freeze-dried oregano, dose only about half the amount.\"}},{\"@type\":\"Question\",\"name\":\"When is it best to add oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With long cooking times, in the last minutes of cooking, so the aroma is preserved. With pizza and bruschetta, directly before serving. In marinades and dressings it may steep, which strengthens the aroma.\"}},{\"@type\":\"Question\",\"name\":\"Which herbs go well with oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme, rosemary and basil are the classic Mediterranean companions. Garlic, bay and olive oil also form, with oregano, the base of many Italian and Greek dishes.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929913098,"sku":"31204","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/oregano-516566.jpg?v=1738084241"},{"product_id":"majoran-1","title":"Marjoram","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried marjoram – the most aromatic sausage herb of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMarjoram is the classic sausage herb of German cooking and the most important seasoning helper for liver sausage, bratwurst and potato soup. We source it freeze-dried – this processing preserves the aroma noticeably better than the usual air drying. We pack it fresh in our workshop in Klingenberg am Main. The profile: sweetish-warm, lightly balsamic, with a subtle bitterness in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 tsp per 500 g minced meat for bratwurst, liver sausage, meatloaf – always add when seasoning, not when frying.\u003c\/li\u003e\n\u003cli\u003eScatter over potato soup, stew or braised vegetables only just before serving.\u003c\/li\u003e\n\u003cli\u003eIn tomato sauces, mushroom ragouts or with grilled halloumi – a fresh aroma that oregano doesn't have.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook marjoram for long – the essential oils fade quickly. Add it in the last third of the cooking time or scatter it only on the plate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian potato soup with marjoram\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 800 g floury potatoes, 200 g root vegetables (leek, celery, carrot), 1 onion, 2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e, 1.2 l vegetable stock, 2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e, 100 ml cream, 1 tbsp marjoram, 1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e, a splash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eSweat onions and root vegetables in walnut oil until translucent. Add potato cubes, sweat briefly. Pour in stock, stir in umami seasoning paste, cook soft for 25 min. Purée half, pour in cream, season with salt and apple-quince balsamic. Scatter marjoram generously over only when serving. Serve with toasted bread cubes or pieces of mettwurst.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this marjoram?\u003c\/strong\u003e Freeze-dried – that's the difference from mass-produced goods. It keeps a rich green colour and the full aroma. Air drying loses up to 70 % of the essential oils.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried for maximum aroma preservation\u003c\/li\u003e\n\u003cli\u003eA classic sausage herb, ideal for hearty home cooking\u003c\/li\u003e\n\u003cli\u003eFrom Klingenberg am Main, without flavour enhancers\u003c\/li\u003e\n\u003cli\u003eVegan, gluten-free, very economical\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with bratwurst: \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e on a slice of bread. For the bread on the side: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e. A soup seasoning: \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e for depth. A splash of acidity when seasoning: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For braises with game: our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e. And for the hot variant in tomato sauce: a touch of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDifference between marjoram and oregano?\u003c\/strong\u003e\u003cbr\u003e\nMarjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does freeze-dried marjoram keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin at least 24 months, considerably longer than air-dried goods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes – but only if the marinade is not heated. Otherwise it loses aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per bratwurst?\u003c\/strong\u003e\u003cbr\u003e\nClassically 5–10 g per 1 kg minced meat is enough, depending on the desired intensity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Difference between marjoram and oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Marjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\"}},{\"@type\":\"Question\",\"name\":\"How long does freeze-dried marjoram keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the original tin at least 24 months, considerably longer than air-dried goods.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it in marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but only if the marinade is not heated. Otherwise it loses aroma.\"}},{\"@type\":\"Question\",\"name\":\"How much per bratwurst?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically 5 to 10 g per 1 kg minced meat is enough, depending on the desired intensity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964974858,"sku":"31342","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/majoran_c0fef6e6-2e52-4c82-bd8f-435aef5742be-205293.jpg?v=1736850928"},{"product_id":"avocado-kick-dose-70","title":"Avocado kick","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado Kick — a crunchy topping for avocado toast and guacamole\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAvocado Kick is the crunchy seasoning that turns any avocado toast into a little restaurant experience. We compose it in our workshop in Klingenberg am Main from sumac for citrus-fruity acidity, wild thyme and lemon thyme for herby freshness, nigella for nutty depth, white sesame for the crunch, tomato flakes for fruit, and salt. A vibrant composition with crunch, acidity and a salty note in one blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA topping for avocado toast, guacamole, bowls with quinoa, couscous or rice, egg dishes like scrambled, poached or fried egg with avocado, wraps, sandwiches and salads. Also exciting over hummus, grilled halloumi, roasted cauliflower and sweet-potato fries. Scatter fresh, don't cook it in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Avocado Kick already contains salt. Please add extra salt sparingly, or the avocado turns too salty. A pinch per toast is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado toast in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMash a ripe avocado with a fork onto a slice of toasted sourdough bread, drizzle with a squeeze of lemon juice.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of Avocado Kick over the top, optionally add a poached egg and a drop of olive oil, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCrunchy seasoning with sumac, sesame and salt flakes\u003c\/li\u003e\n\u003cli\u003eAcidity, crunch and salt in one blend\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as an avocado seasoning, bowl topping and guacamole spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to use sumac on its own, reach for our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. For a sweet-fruity companion to avocado and tomato bowls, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e and the Thai-spiced \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e are ideal. For a classic salad vinaigrette, our \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Avocado Kick especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is sumac?\u003c\/strong\u003e\u003cbr\u003e\nSumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Avocado Kick for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Avocado Kick vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Avocado Kick especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Avocado Kick for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Avocado Kick vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70g","offer_id":53015043145994,"sku":"31355","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":53015043178762,"sku":"23476","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/avocado-kick-titelbild-neu.jpg?v=1788360489"},{"product_id":"zitronengras-2","title":"Lemongrass, ground","description":"\u003ch2\u003eLemongrass ground – the aromatic herb of Asian cooking\u003c\/h2\u003e\n\n\u003cp\u003eLemongrass is the aroma you recognise instantly from Thai curries, Vietnamese soups and Indonesian cooking: fresh, lemony, lightly grassy, with a pleasant brightness that makes dishes lively. In ground form it can be dosed quickly and precisely at any time, without the laborious chopping or bruising of the fresh stalks.\u003c\/p\u003e\n\n\u003cp\u003eGround lemongrass works both as a cooked-along spice in sauces and soups and as a seasoning for marinades and rubs. Its aroma combines excellently with coconut, ginger, chili, coriander and galangal – the classic partners in Southeast Asian cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMeat and poultry:\u003c\/strong\u003e especially good with chicken, beef and pork – as a marinade or seasoning\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e classically with prawns, salmon, sea bass and mussels\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables and tofu:\u003c\/strong\u003e in Thai curries, wok dishes and Asian vegetable pans\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e indispensable in tom kha gai, ramen and miso variations\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNoodles and rice:\u003c\/strong\u003e as a seasoning element in wok noodles and Asian rice dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinades:\u003c\/strong\u003e together with coconut, ginger and lime for intense aromas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: Thai chicken soup with lemongrass\u003c\/h2\u003e\n\n\u003cp\u003eHeat chicken broth, add 1 tsp ground lemongrass, a slice of ginger and a little coconut cream. Cook thin chicken strips, season with fish sauce and lime juice. Serve with fresh coriander. Our \u003cstrong\u003eThai curry\u003c\/strong\u003e goes well with this for a complete seasoning in the Southeast Asian style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e chicken, fish, seafood, vegetables, Asian soups, curries and wok dishes.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564970578186,"sku":"31361","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronengras_gemahlen-249944.jpg?v=1736523085"},{"product_id":"zitronenverbene","title":"Lemon Verbena","description":"\u003ch2\u003eLemon verbena – an intense citrus herb with elegant freshness\u003c\/h2\u003e\n\n\u003cp\u003eLemon verbena (\u003cem\u003eAloysia citrodora\u003c\/em\u003e), in French also called \u003cem\u003everveine odorante\u003c\/em\u003e, is the most intense citrus herb in the kitchen. Its aroma is purer and more direct than that of lemon balm – a clear citrus scent without the lightly minty accompaniment, but with a floral elegance that makes the herb so popular in French patisserie and cuisine.\u003c\/p\u003e\n\n\u003cp\u003eThe whole leaves release their full aroma when rubbed or briefly infused. Lemon verbena can be used versatilely – from savoury cooking through desserts to teas and drinks.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich meat:\u003c\/strong\u003e ideal with duck and pork – breaks the richness with a fresh citrus note\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e as an aroma base for marinades and en papillote\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetable soups:\u003c\/strong\u003e gives light soups a floral freshness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e in panna cotta, crème brûlée, sorbets and mousses\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHerbal tea:\u003c\/strong\u003e as a single herb or part of a herbal tea blend\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLemonades and syrups:\u003c\/strong\u003e as a base for flavoured drinks and cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBest add lemon verbena just before serving or let it steep briefly in hot liquids – this keeps the aroma fresh and lively.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: sliced duck breast with lemon-verbena jus\u003c\/h2\u003e\n\n\u003cp\u003eFry the duck breast medium, let it rest. Deglaze the roasting residue with a little white wine and chicken broth. Let lemon verbena leaves steep in it for a few minutes, remove them, bind the sauce with butter. The floral citrus note of the verbena makes the sauce an elegant companion for the duck breast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e duck, pork, fish, light soups, desserts, herbal teas and flavoured drinks.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564980670730,"sku":"15775","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Zitronenverben_FB_PB_web.png?v=1780033150"},{"product_id":"bohnenkraut-1","title":"Savory","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed savory, the savoury classic herb for beans and braises\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSavory, also called bean herb, is the classic kitchen herb for pulses. Its aroma is lightly smoky, reminiscent of thyme and carries a fine peppery note. We rub it gently and fill it fresh in our manufactory in Klingenberg am Main, so the full fragrance greets you when you open the tin.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSavory belongs with beans of every kind, whether green, white or broad beans, and makes them easier to digest. It also suits lentils and peas, rabbit, lamb and roast poultry, as well as fatty fish. Add it early to the dish so it can release its flavour, and remove coarse sprigs before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e savory is strongly hygroscopic, so it attracts moisture. Close the tin well after use and store it dry, then it stays free-flowing and does not clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen beans with savory in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTrim 500 g of green beans and cook them with a teaspoon of savory in salted water for 10 to 12 minutes until tender.\u003c\/li\u003e\n\u003cli\u003eDrain the beans and toss them in a little butter.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, freshly ground pepper and another pinch of savory.\u003c\/li\u003e\n\u003cli\u003eServe the beans as a side with lamb or a roast and remove coarse stalks before plating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes savory special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFew herbs are as closely tied to a dish as savory is to the bean, which is where its German name comes from. It brings a savoury, lightly sharp depth that rounds off heavy pulse dishes and makes them easier to digest. Unlike thyme it is stronger and more peppery, so a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRubbed savory in manufactory quality\u003c\/li\u003e\n\u003cli\u003eSmoky, thyme-like aroma with a fine peppery note\u003c\/li\u003e\n\u003cli\u003eA classic for green and white beans, lentils and peas\u003c\/li\u003e\n\u003cli\u003eSuits rabbit, lamb, poultry and fatty fish\u003c\/li\u003e\n\u003cli\u003eGently rubbed, freshly filled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCombine savory with other kitchen herbs such as \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, our \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For lamb and braises, \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky pepper\u003c\/strong\u003e\u003c\/a\u003e is a good match. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is savory used for?\u003c\/strong\u003e\u003cbr\u003e\nFor beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does savory taste like?\u003c\/strong\u003e\u003cbr\u003e\nSavoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add savory to a dish?\u003c\/strong\u003e\u003cbr\u003e\nBest early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does my savory clump?\u003c\/strong\u003e\u003cbr\u003e\nSavory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is savory used for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does savory taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add savory to a dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does my savory clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722811244810,"sku":"31469","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Bohnenkraut_gerebelt_Webshop.png?v=1756967609"},{"product_id":"estragon-geschnitten","title":"Tarragon, cut","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEstragon geschnitten, das aniswürzige Kraut der französischen Küche\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstragon ist das Schlüsselkraut der feinen französischen Küche, mit seinem unverwechselbaren, leicht anisartigen und süßlich-würzigen Aroma. Unser Estragon wird sorgfältig getrocknet und geschnitten, sodass er sich leicht dosieren lässt und sein volles Aroma beim Mitgaren oder kurz vor dem Servieren entfaltet. Abgefüllt in unserer Manufaktur in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVerwendung\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEstragon ist unverzichtbar für die klassische Sauce Béarnaise und helle Rahmsaucen. Er passt zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in die Kräuterbutter. Auch in Senf, Essig und Gurkeneinlagen sorgt er für die typische Note. Gib ihn beim Kochen früh genug dazu oder rühre ihn kurz vor dem Servieren ein.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWichtig:\u003c\/strong\u003e Estragon ist aromastark. Dosiere sparsam und taste dich heran, sonst dominiert die Anisnote. Trocken und lichtgeschützt lagern.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRezept: Klassische Sauce Béarnaise\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDie Königin der Saucen zu Steak und Spargel, mit Estragon im Zentrum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZutaten:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 Schalotten, fein gewürfelt\u003c\/li\u003e\n\u003cli\u003e4 EL Weißweinessig, 4 EL Weißwein\u003c\/li\u003e\n\u003cli\u003e2 TL Estragon geschnitten\u003c\/li\u003e\n\u003cli\u003e3 Eigelb\u003c\/li\u003e\n\u003cli\u003e200 g geklärte Butter\u003c\/li\u003e\n\u003cli\u003eSalz, Pfeffer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitung:\u003c\/strong\u003e Schalotten, Essig, Wein und die Hälfte des Estragons einkochen, bis fast die ganze Flüssigkeit verdampft ist. Abkühlen lassen und durch ein Sieb geben. Die Reduktion mit den Eigelben über dem Wasserbad cremig aufschlagen, dann die geklärte Butter langsam einrühren. Mit Salz, Pfeffer und dem restlichen Estragon abschmecken.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas macht Estragon besonders?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSein Aroma stammt vom ätherischen Öl Estragol, das ihm die typische Anis- und Lakritznote gibt. Anders als kräftige Kräuter wie Rosmarin ist Estragon fein und elegant, weshalb er in der klassischen französischen Saucenküche unersetzlich ist.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEigenschaften\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGetrockneter, geschnittener Estragon, leicht zu dosieren\u003c\/li\u003e\n\u003cli\u003eFeinwürzig mit charakteristischer Anisnote\u003c\/li\u003e\n\u003cli\u003eKlassiker für Sauce Béarnaise und Rahmsaucen\u003c\/li\u003e\n\u003cli\u003ePasst zu Geflügel, Fisch, Eiern und Kräuterbutter\u003c\/li\u003e\n\u003cli\u003eAbgefüllt in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas passt dazu?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn der französischen Küche kombiniert sich Estragon gut mit \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e und einem feinen \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eweißen Pfeffer\u003c\/strong\u003e\u003c\/a\u003e für helle Saucen. Zur Vinaigrette und für Senfsaucen passt unser \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon Senf fein\u003c\/strong\u003e\u003c\/a\u003e. Mehr Kräuter findest du in unserer \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter-Kollektion\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHäufige Fragen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWofür verwende ich Estragon?\u003c\/strong\u003e\u003cbr\u003eFür Sauce Béarnaise und helle Rahmsaucen, zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in Kräuterbutter. Auch in Senf, Kräuteressig und Gurkeneinlagen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie schmeckt Estragon?\u003c\/strong\u003e\u003cbr\u003eFein, leicht süßlich und mit einer charakteristischen Anis- und Lakritznote. Elegant und nicht aufdringlich, daher in der feinen Küche so beliebt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKann ich getrockneten Estragon wie frischen verwenden?\u003c\/strong\u003e\u003cbr\u003eGetrockneter Estragon ist konzentrierter, daher brauchst du weniger davon. Am besten früh genug mitgaren, damit er sein Aroma abgeben kann.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie lagere ich Estragon richtig?\u003c\/strong\u003e\u003cbr\u003eTrocken, kühl und lichtgeschützt in der gut verschlossenen Dose. So bleibt das feine Aroma lange erhalten.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52220007416074,"sku":"31442","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Estragongeschnitten_Webshop.png?v=1766443944"},{"product_id":"barlauch-1","title":"Wild Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCut wild garlic, a savoury, fresh spring herb with a mild garlicky note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur cut and gently dried wild garlic brings the typical, finely garlicky taste of the forest into your kitchen. Even a small amount gives dishes a pleasantly savoury, lightly piquant note, fresh and green. Filled in our manufactory in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is a real all-round herb. It works in pesto, dips and herb quark, on pasta, risotto and gnocchi, in potato dishes, soups and stews, as well as in omelettes, scrambled egg and savoury butter. It also brings fresh spring seasoning to fish, poultry, vegetables and mushrooms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dried wild garlic releases its aroma best when it steeps briefly in a little liquid such as quark, oil or cream. Use it sparingly and add it only towards the end of cooking so the fresh note is preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild garlic herb quark in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eStir 250 g of quark with two tablespoons of cream or olive oil until creamy.\u003c\/li\u003e\n\u003cli\u003eStir in one to two teaspoons of dried wild garlic and let the quark rest for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and serve on fresh bread or with boiled potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes wild garlic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is the wild relative of garlic and chives and a herald of spring. Its aroma is clearly garlicky, yet finer and fresher, without the sharp heaviness of garlic. Cut and dried, it is to hand all year round and keeps its herby freshness.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCut, dried wild garlic\u003c\/li\u003e\n\u003cli\u003eIntensely herby, mild-garlicky and fresh\u003c\/li\u003e\n\u003cli\u003eA classic in pesto, dips and herb quark\u003c\/li\u003e\n\u003cli\u003eAlso in pasta, risotto, potato dishes and soups\u003c\/li\u003e\n\u003cli\u003eFrom our manufactory in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor pesto and Mediterranean cooking fresh \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e fits well, for a stronger garlic note our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e. You will find more herbs in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is dried wild garlic best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose dried wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes dried wild garlic taste like fresh?\u003c\/strong\u003e\u003cbr\u003e\nIt is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nBetter to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is dried wild garlic best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose dried wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does dried wild garlic taste like fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"9g","offer_id":53015092920586,"sku":"31489","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53015092953354,"sku":"30368","price":6.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/BaerlauchgeschnittenWebshop.png?v=1765449609"},{"product_id":"liebstockel-1","title":"Lovage","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed lovage – the real Maggi herb\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLovage is a classic of fine cuisine. Its intensely savoury, lightly hearty taste is reminiscent of celery and lends dishes a deep, aromatic note. Our lovage is gently rubbed and carefully processed to preserve its full aroma. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEven small amounts give soups, stews, broths and sauces a harmonious seasoning. In potato and vegetable dishes, stocks, herb butter and dips, too, lovage unfolds its characteristic taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose very sparingly, as the aroma is intense. Best added towards the end of the cooking time so the fine seasoning is preserved. Store dry, cool and protected from light in the sealed tin.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIntensely savoury with a fine celery note\u003c\/li\u003e\n\u003cli\u003eGently rubbed and dried\u003c\/li\u003e\n\u003cli\u003eIndispensable in soups, broths and stews\u003c\/li\u003e\n\u003cli\u003eAlso for potato and vegetable dishes, herb butter and dips\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMore herbs: \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For potato dishes: \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed potato seasoning\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lovage?\u003c\/strong\u003e\u003cbr\u003e\nLovage is a savoury culinary herb, popularly called the Maggi herb because its aroma is reminiscent of the well-known seasoning. It tastes intense, lightly celery-like and hearty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose lovage?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly, a pinch is enough. Best added towards the end of the cooking time so the fine aroma is preserved.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is lovage good for?\u003c\/strong\u003e\u003cbr\u003e\nFor soups, broths, stews, braises and sauces, as well as potato and vegetable dishes, stocks, herb butter and dips.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I store lovage?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and protected from light in the sealed tin. This keeps the savoury aroma for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lovage is a savoury culinary herb, popularly called the Maggi herb because its aroma is reminiscent of the well-known seasoning. It tastes intense, lightly celery-like and hearty.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly, a pinch is enough. Best added towards the end of the cooking time so the fine aroma is preserved.\"}},{\"@type\":\"Question\",\"name\":\"What is lovage good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For soups, broths, stews, braises and sauces, as well as potato and vegetable dishes, stocks, herb butter and dips.\"}},{\"@type\":\"Question\",\"name\":\"How do I store lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and protected from light in the sealed tin. This keeps the savoury aroma for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"17g","offer_id":53018479821066,"sku":"31471","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Liebstoeckelgerebelt_BDWebshop_e8650fcf-5e33-4be6-a8eb-1be823594c01.png?v=1766029630"},{"product_id":"wild-krauter-mischung-1","title":"Wild Herb Blend","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild herb blend, eleven Mediterranean wild herbs and flowers in manufactory quality\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe wild herb blend unites eleven carefully selected wild herbs and flowers into the character of a Mediterranean herb meadow. We mix it in our manufactory in Klingenberg am Main. Olive leaves, wild savory, fennel, oregano, hyssop, wild thyme, wild garlic, cornflowers, tarragon, celery leaves and fennel pollen give every dish a depth that no single herb ingredient achieves alone.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wild herb blend fits wherever fresh herbs would be overwhelming or are not available. Season white fish such as sea bass, pike-perch and sole with it, rub it under the skin of poultry, work it into focaccia and bread dough, mix it into herb butter or scatter it over raw tomatoes, leaf salad and grilled food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Briefly rub the blend between your fingers before use to wake the essential oils. As the fine components settle, give the tin a short shake before use.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSea bass on a tomato and olive oil bed in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut four ripe tomatoes into coarse slices, place them in a baking dish and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSeason the tomatoes with wild herb blend and fleur de sel.\u003c\/li\u003e\n\u003cli\u003ePlace two sea bass fillets of 200 g each on top, skin side up, and brush them thinly with olive oil.\u003c\/li\u003e\n\u003cli\u003eCook everything at 200 degrees for 12 to 15 minutes in the oven and serve with crusty bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/wilder-thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild thyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/barlauch-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild garlic\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the herby depth, plus \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e for a fine sweetness. Olive leaves, wild savory, fennel, hyssop, cornflowers, tarragon and celery leaves round off the blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEleven Mediterranean wild herbs and flowers\u003c\/li\u003e\n\u003cli\u003eWith wild thyme, wild garlic, oregano and fennel pollen\u003c\/li\u003e\n\u003cli\u003eFor white fish, poultry, lamb and focaccia\u003c\/li\u003e\n\u003cli\u003eAlso for herb butter, tomatoes and salads\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Provençal herb cooking our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e blend fits, for Mediterranean variety the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorquinischer Kräutergarten\u003c\/strong\u003e\u003c\/a\u003e. To season to taste we recommend \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/krautermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the wild herb blend best suited for?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the wild herb blend and Kräuter der Provence?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I rub the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to shake the tin before use?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the wild herb blend best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the wild herb blend and Kräuter der Provence?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while Kräuter der Provence is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I rub the blend before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to shake the tin before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52525262405898,"sku":"31480","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wild-kraeuter-mischung.jpg?v=1738166979"},{"product_id":"krauter-der-provence","title":"Herbes de Provence","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerbes de Provence, a classic French herb blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHerbes de Provence brings the aroma of southern France to the plate – a classic that has shaped every Mediterranean kitchen for generations. The blend unites the typical herbs of Provence: thyme, rosemary, basil, savory, sage and marjoram. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA French herb seasoning for chicken, lamb, roasts and Mediterranean fish. Also in stews, soups, salad dressings, focaccia, herb baguette and roast vegetables. Classically in ratatouille and bouillabaisse. Mixed with olive oil and garlic it makes a quick marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e when frying or roasting, sweat the herbs along briefly – this activates the essential oils and unfolds the full herb aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Provence roast vegetables\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple dish that puts the herb blend centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 aubergines, 2 courgettes, 2 peppers\u003c\/li\u003e\n\u003cli\u003e4 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp herbes de Provence\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, crushed\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the vegetables into pieces and toss with olive oil, herbes de Provence, garlic and a pinch of fleur de sel. Roast on a baking tray for 35 minutes at 200 °C. Serve with fresh basil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy these Herbes de Provence?\u003c\/strong\u003e The six air-dried herbs give the balanced, sun-warm Provence aroma that single herbs alone can't reach.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSix classic herbs of Provence: thyme and rosemary for the resinous-savoury base, basil and marjoram for the mild sweetness, sage for depth and wild savory (sariette) for the peppery note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA French herb blend with six Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eAir-dried, balanced Provence aroma\u003c\/li\u003e\n\u003cli\u003eFor chicken, lamb, roast vegetables, ratatouille and bouillabaisse\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSalt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. For a pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. For a Mediterranean vinaigrette: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e. For French cooking: \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, rosemary, basil, savory (sariette), sage and marjoram – the classic six herbs of Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly – this activates the essential oils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the herbs?\u003c\/strong\u003e\u003cbr\u003e\nFor braised dishes cook them in from the start, for salads and dressings towards the end.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are included in the herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme, rosemary, basil, savory (sariette), sage and marjoram, the classic six herbs of Provence.\"}},{\"@type\":\"Question\",\"name\":\"How do I store herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"One to two teaspoons per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly, this activates the essential oils.\"}},{\"@type\":\"Question\",\"name\":\"When do I add the herbs?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For braised dishes cook them in from the start, for salads and dressings towards the end.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25g","offer_id":53018426867978,"sku":"31452","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"2g","offer_id":53018426933514,"sku":"23737","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"150g","offer_id":53018426900746,"sku":"23734","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Kraeuter_der_Provence_Webshop.png?v=1773404175"},{"product_id":"basilikum-1","title":"Basil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried basil, a Mediterranean herb aroma with preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried basil preserves the full aroma and the bright green colour of the fresh plant. The gentle freeze-drying process removes only water, without destroying the essential oils. As soon as the leaves come into contact with liquid, they rehydrate and develop almost the aroma of fresh basil. Packed in our manufactory in Klingenberg am Main, a herb classic for everyone who wants to cook Mediterranean all year round.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean herb classic for tomatoes in all variations (tomato-mozzarella, tomato sauce, caprese, bruschetta), for pasta, pizza, pesto, courgettes, aubergines, potato dishes, egg dishes and quark. Also in salad dressings, in pumpkin soup and on avocado toast as a fresh accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add basil only towards the end of cooking or scatter it over the finished dish. When cooked along, it loses aroma and turns bitter. For pesto and salad dressings it is especially well suited, because the fat or the dressing rehydrates it immediately.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice ripe tomatoes and a buffalo mozzarella, arrange alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and scatter a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e over it.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of freeze-dried basil on top, let it steep for a minute, finish with freshly ground \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben pepper\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried basil leaves with preserved colour and full aroma\u003c\/li\u003e\n\u003cli\u003eA gentle process preserves the essential oils\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eNote: hygroscopic, close well after use and store dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a herby pasta blend, our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the right choice. If you like pesto straight from the jar, reach for the \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto paprika-garlic\u003c\/strong\u003e\u003c\/a\u003e. You can find more Mediterranean herbs in the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e, in the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e and in the \u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does freeze-dried basil taste compared to fresh?\u003c\/strong\u003e\u003cbr\u003eClose to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use freeze-dried basil for pesto?\u003c\/strong\u003e\u003cbr\u003eYes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store freeze-dried basil correctly?\u003c\/strong\u003e\u003cbr\u003eDry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the colour of the leaves vary?\u003c\/strong\u003e\u003cbr\u003eThis is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does freeze-dried basil taste compared to fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Close to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use freeze-dried basil for pesto?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. 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