Fresh herbs and spices

In summer, when there are many fresh ingredients available, herbs and spices come to the fore, emphasizing the lightness, freshness and natural flavors of dishes.

🌿 Fresh herbs (the most typical summer herbs)

Basil

• Goes great with tomatoes, mozzarella, pasta, pesto, pizzas.
• Use fresh, don’t cook too long (it quickly loses its aroma).

Mint

• Refreshing, great for salads, drinks, yogurt sauces, pickled cucumbers or even lamb.
• Ideal for lemonades or cocktails.

Parsley (especially flat-leaf)

• Versatile – for salads (tabbouleh), sauces (chimichurri), fish, vegetable dishes.

Dill

• Excellent with cucumbers, potatoes, fish and in yogurt sauces (tzatziki).
• Classic in Scandinavian and Eastern European cuisine.

Rosemary

• Stronger flavor – use on baked potatoes, grilled meat (chicken, lamb) or bread.

Thyme

• Unobtrusive, but aromatic. Good with zucchini, tomatoes, chicken and mushrooms.

Oregano (also fresh)

• Usually in dried form, but in summer use fresh for Mediterranean dishes – salads, tomato sauces, roasted vegetables.

🌶️ Spices that round out flavors nicely in summer

Citrus zest (lemon, lime)

• Adds freshness to fish, pasta, dressings, sauces and desserts.

Garlic (fresh or young)

• Use as fresh as possible in summer – in sauces, marinades, salad dressings.

Ginger (fresh)

• Refreshing in Asian dishes, salads, marinades and drinks.

Cayenne pepper or chili powder

• For a summer kick – use with care, goes well with sweet elements (e.g. mango, watermelon).

Smoked paprika (pimentón)

• Great for grilled dishes, as a spice in marinades or on potatoes.

Cumin (not to be confused with Romano)

• Especially in Mexican, Middle Eastern and Indian cuisine, often for summer grilled dishes.

🍽️ Practical tips:

• Don’t cook fresh herbs for too long – add them at the end so they don’t lose their aroma.

• Make herb marinades in advance – for meat, tofu, vegetables.

• Cold sauces (e.g. yogurt + mint + lemon) are perfect for hot days.