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How to Use Herbs for Taste and Health

by A. Vogel USA, on 21 June 2017, Herbamare, Herbed Sea Salt

Herbs are hot this summer! There’s nothing that lifts culinary spirits more than having access to fresh herbs from the garden, balcony or from your window.  Adding herbs to your summer meals not only make them tastier but also healthier.

Below, A.Vogel proposes a few of the most important herbs from basil to parsley.

Why is fresh …best? Herbs have a high water content (at least 90%), which is why they should be consumed quickly after harvesting. By osmosis, herbs quickly dissipate in water and dry out.

Tip: Rinse the herbs with water and place in a plastic bag and store in a refrigerator so the herbs remain stable


Suitable for homemade pesto, fruit salad, as well as in tomato salad…basil delights the belly! Like marjoram, basil supports the digestion of meat and fish dishes. Basil is also anti-inflammatory and an antioxidant. Basil cannot tolerate any heat (not even cold), so do not put it in the direct sunlight nor add to food while cooking, but rather add it when the plate is ready to serve as a garnish.  

Tip: Do not peel the leaves one by one, but cut off the entire leaf drive just above the bottom side shoots.


Dill is effective against bloating and is also a powerful antioxidant. In addition to polyphenols, dill also contains many minerals. Both its leaves and seeds are edible but like basil, do not add it until the end of the cooking process.

Suitable for salmon, fish sauce, pickled cucumbers, salads and soups. Dill should not be mixed with other herbs due to its intense flavor….use only very sparingly with basil, garlic, parsley, horseradish or mustard seeds.


Tarragon has a slightly salty, bitter taste. It contains a large amount of antioxidants and has anti-inflammatory and digestive effects. It’s suitable for sauces, as a spice for fish and poultry, mushrooms and vegetable cream soups. The fresh leaves unfold a strong and sharp aroma. When cooking, however, the sharpness loses itself and changes to sweet.

Real Chervil

This herb looks like parsley but also has a slightly peppery flavor. Chervil should either be used only for cold dishes or only added at the end of the cooking time. It adds a flavor boost to soups, salads, sauces or vegetable dishes and harmonizes with tarragon and sage.



Coriander stimulates the appetite and promotes digestion, has an anti-inflammatory effect on the body and helps the pancreas in insulin production. It fits well in chili and with grilled meat.  Since coriander is very taste intensive, one should be very careful when mixing it with other herbs.


Marjoram is used to flavor grilled meat. It is best to leave the freshly cut leaves at the end of the cooking period. Marjoram contains tannins and bitter substances, which stimulate liver and gall bladder and facilitate fat metabolism. In addition, marjoram is antimicrobial and antioxidant.


Optically easy to confuse with marjoram, Oregano is recognizable by its peppery and sour taste. It is suitable for meat, fish and vegetables, or pizza. In Mexican cuisine, Oregano is an integral part of chili con carne. Add the peppery and bitter-sharp herb only at the end of the cooking.



Parsley contains vitamin C, minerals like iron and manganese as well as potassium and folic acid. Parsley relieves the kidneys and  stimulates metabolic processes.





If you don’t have access to fresh garden herbs or you’re at your favorite al fresco restaurant or traveling, remember to bring along some of our A. Vogel Herbed Sea Salt, power packed with essential nutrients, electrolytes, vitamins, and antioxidants and includes freshly harvested herbs…watercress, chives, parsley, lovage, basil, marjoram, rosemary and thyme.



Here’s a summer soup recipe for a Quinoa Avocado Salad that beautifully combines fresh herbs along with our A. Vogel Herbed Sea Salt, also globally recognized as Herbamare.

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