Top 13 European Herbs

"Il Pesto di Pra'" is a family-owned company based in Pra', near Genoa in Italy, which has been cultivating basil and producing traditional Genoese pesto for nearly two centuries. Their pesto is known for its high quality and freshness, thanks to the careful selection of ingredients and dedication to traditional recipes. The company uses basil grown in its own greenhouses in Pra' and combines it with carefully selected ingredients such as Italian pine nuts, garlic from the finest Italian crops, PDO Pecorino Romano cheese, Italian coarse sea salt, extra virgin olive oil, and a selection of Parmigiano Reggiano and Grana Padano PDO cheeses. This controlled production process allows them to create pesto of the highest quality.Expand

Kurtes is a Cretan producer specializing in extra virgin olive oil alongside a broader range of local products, including aromatic herbs, spices, honey, and infused oils, all rooted in the island’s agricultural traditions. The company combines olives from its own family groves with carefully selected partner producers, maintaining control over raw material quality and production standards. Their olive oil is positioned within the extra virgin category, characterized by low acidity and a balanced nutritional profile, reflecting both the quality of the olives and the processing methods used. A distinctive aspect of Kurtes is the integration of olive oil with native Cretan herbs such as oregano and thyme, resulting in a range of flavored oils that expand beyond the standard product. These infused oils introduce additional aromatic layers while maintaining the base characteristics of the olive oil. In sensory terms, their products typically display a fruity profile with herbal notes and moderate bitterness, consistent with Cretan olive varieties. Beyond production, Kurtes also functions as a space where visitors can explore olive oil making and local ingredients, connecting the product with its cultural and geographical context. Overall, the company represents a diversified approach where olive oil is positioned as a central element within a wider Mediterranean product range.Expand

The fragrant Genovese basil is a cultivar of Ocimum basilicum (sweet basil), traditionally grown in the Ligurian provinces of Genoa, Savona and Imperia. It has an intense clove aroma and it is widely known for being an essential ingredient of the famous Pesto alla Genovese sauce. Even though it is available dried, Genovese basil is most often used fresh, added to various dishes at the last moment, in order to preserve its exceptional flavor.Expand

Fines herbes is a traditional blend of herbs, including parsley, chives, chervil, and tarragon. Thyme is often added to the four classic ingredients, while savory, watercress, and marjoram are sometimes also included in the mix, but not as often as thyme. This mild and subtle blend of herbs is especially well suited for poultry, salads, and egg-based dishes. What's important is that all of the herbs should be fresh and not dried for the best possible flavor.Expand

Thym de Provence is an evergreen herb with culinary, medicinal and ornamental uses. It is called Farigoule in Provence and best known as one of the basic components in a classic Bouquet garni or in a spice mixture known as Herbes de Provence. One of the most fragrant herbs one can grow, Thym de Provence has a lemony aftertaste giving freshness to various stews, marinades, sauces, soups and salads. It blends perfectly with tomatoes, either fresh or processed, fried vegetables, grilled goat cheese or roasted poultry. Thyme is also used in various desserts, fruit salads, jams, pies, muffins, sorbets etc. When used in infusion, thyme is an excellent digestif, it helps the body assimilate the high iron content of certain food and regulates circulatory problems. Together with lavender and rosemary, thyme is among the most popular aromatic plants of Provence.Expand

Mainly grown in the community of Villarosa, Sicilian rosemary is one the most widely used spices in the local cuisine. Leaves and flowers are harvested during summer and left to dry in dark, well-ventilated places before being packed in glass jars, paper or plastic bags, where they can last for a very long time. This wonderfully fragrant herb is used to flavor meats, fish, or vegetables, and it will turn any simple bread or focaccia into a true delicacy. Although it is much more often used in savory dishes, it works well in desserts, too.Expand

This world-famous blend of herbs and spices originated in France’s region of Provence, and contains ingredients such as lavender, basil, oregano, fennel, dill, rosemary, thyme, bay leaf, and sage. Herbes de Provence are traditionally sold in small clay pots. The mixture is commonly used as a rub or seasoning for various meat dishes, especially for grilled meats, and it can also be used as a seasoning in soups or stews. When cooked, the herbs soften and release their natural, aromatic flavors. Although these herbs have been used in various combinations in Provence for centuries, the blend that's known today as Herbes de Provence has been marketed under this name since the 1970s.Expand

This small French bundle of herbs is traditionally tied together with butcher’s string to keep the herbs together after they are added to a pot for cooking. This quaint bouquet of fresh herbs usually contains thyme, parsley, and bay leaf, and it lends a bold, herby layer of flavor to any soup, sauce, stock, or casseroles it is added to. Tying the herbs together in a bundle makes it easy to remove the stems and leaves from the dish, leaving nothing behind except the flavor.Expand

Prezzemolo Sardo is a variety of flat-leaf Italian parsley from Sardinia, grown mainly around the community of Sestu. It is widely used in local cuisine - parsley is generally one of the most commonly used herbs in the culinary arts, and while prezzemolo Sardo is smaller in size than other varieties found on the market, its tiny, dark green leaves and slender stems are packed with flavor. The stems have more flavor and aroma than the leaves, which makes them a perfect ingredient for flavoring stocks, soups, or sauces, while the leaves are best added to a dish at the last minute, because they lose their flavor if cooked too long. Nowadays, prezzemolo Sardo is not produced on a large scale, so it is only available in specialized food stores, or in Sestu, where it can be bought directly from the producers.Expand

Aveluk is a type of native Armenian wild or mountain sorrel with a slightly sour flavor. It is a traditional ingredient typical of authentic Armenian cuisine that finds wide usage in dishes such as aveluk soup and aveluk salad. The leaves of aveluk are typically collected during the spring season, and they are then made into braids, which are either used fresh or hung to dry in a windy place, away from direct sunlight. In Armenia, the aveluk braids are traditionally made by women and are usually very long, even up to four times the height of the one who’s making them. Praised for their exquisite flavor and remarkable medical benefits, fresh or dried braids of aveluk are available at numerous markets.Expand

Also known as Flemish bayleaf, Vlaamse laurier is a type of tree that has been cultivated in Flanders since the 16th century and is as such recognized and protected. It is a decorative bay tree that has been trimmed down to a perfect shape. It must be at least five years old and grown in a pot. The trees are remarkably uniform in size and shape, which is a result of more than 400 years of cultivation during which the best mother plants were used to further perfect the next batch. In addition to being genetically outstanding, each tree is perfectly pruned to achieve symmetry and a variety of shapes such as a pyramid, sphere or pillar. Since they are grown in the harsh, cold climate of Flanders, they can withstand winters much better than their southern counterparts which makes them very popular in Russia, the United Kingdom and other colder countries. What is also interesting about the ‘Vlaamse laurier’ is that only eleven growers produce more than 105,000 trees every year, mostly for export. Since this particular laurel tree is ornamental, it is often used at exhibitions and for wedding decorations, both in Belgium and abroad.Expand

Calamint is a plant that’s native to Italy (Tuscany and Umbria in particular, where it grows wild), and it's cultivated in the Mediterranean, Europe, and some parts of the Americas. The leaves, stems, and flowers are oregano- and mint-scented, with hints of sage and savory. The fresh leaves are usually cooked, the dried leaves are used in teas, while the small flowers with a mellower flavor are often used in salads or as a garnish. During medieval times, calamint was used for medicinal purposes. Nowadays, it’s mostly used with shrimp, braised artichokes, omelets, white bean soups, lamb roasts, wild mushrooms, and risottos. In Turkey, they like to add calamint to grilled fish. Calamint pairs well with spices such as sage, lemon peel, fennel, and anise.Expand