The Scent of Summer: A Herb-Lover’s Guide to Everyday Cooking🪴

One of the joys of living in Europe is the easy access to fresh, seasonal herbs. In summer especially, herb stalls overflow with fragrance and color, filling markets and supermarket shelves alike. A stroll through a weekend market often means stopping to admire the leafy mounds of basil, mint, dill, and more. Even supermarkets stock more potted herbs than usual—especially basil—and the variety of small herb packets is impressive. It’s also convenient: in Germany, you can buy just the amount you need.

What’s more, each herb offers more than just aroma and flavor—it comes with a long history of traditional uses as natural remedies. The fact that herbs are so readily available here may be thanks to that deep-rooted tradition.

In this post, I’d love to introduce seven of my favorite herbs—plus a few extras—and how I use them in my cooking blog, Umami Sans Frontières.

🌿 Basil (Basilikum)

A classic herb that pairs perfectly with tomatoes and is essential in pesto. Available all year round in Germany, but during summer, the leaves are shinier and more fragrant. Great in ratatouille, caprese, or chilled pasta.
🧂In my recipes: Pesto alla Genovese, Ratatouille, etc.
💡Benefits: Known for its antioxidant and calming effects, basil is also valued in Ayurveda for its healing properties.

👉 Homemade Pesto alla Genovese

🌿 Coriander (Koriander)

Its distinctive aroma divides opinion—some love it, some don’t—but it’s certainly unforgettable. I use it in butter chicken curry and Moroccan chermoula. In Germany, coriander is found not in the “Asian” section, but right alongside parsley and dill.
🧂In my recipes: Butter chicken curry, Moroccan Chicken with Chermoula Sauce, etc.
💡Benefits: Said to aid digestion and detoxification, and traditionally used in herbal medicine around the world.

👉 Rich & Creamy Butter Chicken Curry

🌿 Chives (Schnittlauch)

They look like very thin green onions and have a gentle flavor. I add them to miso soup, chilled somen noodles, or rolled omelets. They also work wonderfully as a topping for salmon quiche, vichyssoise, or savory mousses.
🧂In my recipes: Quiche with Smoked Salmon and Green Onions, soups, etc.
💡Benefits: A mild antioxidant with benefits for gut health.

👉 Vichyssoise – French Cold Potato Leek Soup

🌿 Dill

Feathery and fragrant with a slightly sweet, fresh note. Often used with salmon, potatoes, or pickles—and perfect in cucumber salad, which feels like pure summer.
🧂In my recipes: German-Inspired Cucumber Salad with Feta and Mint , Mousse, etc.
💡Benefits: Known to aid digestion; even the ancient Romans used it as a medicinal herb.

👉 Avocado Yogurt Mousse – Easy & Fresh!

🌿 Mint (Minze)

Equally at home in drinks and dishes. Add to yogurt salads, lemonade, or cucumber salads for a fresh lift. It’s a summertime staple.
🧂In my recipes: Mint-infused drinks 👉 (Elderflower for Allergy Season: Nature’s Gentle Comfort), cucumber salads, etc.
💡Benefits: Traditionally used for digestion and refreshment. In the Middle Ages, it was even used for headaches and sleeplessness.

👉 German-Inspired Cucumber Salad with Feta and Mint

🌿 Parsley (Petersilie)

Both curly and flat-leaf types are common in Germany (flat-leaf is more popular). The flavor is gentler than Japanese parsley. Great in soups, stews, or as a meatball filler.
🧂In my recipes: Frikadellen (meat patties), lentil soup, Petit salé, etc.
💡Benefits: Rich in vitamins and iron, parsley is thought to help reduce bloating and support digestion.

👉 German-style hamburger steak – Frikadellen

🌿 Thyme (Thymian)

Tiny leaves, big aroma. Adds depth to meats and legumes. I often pair it with rosemary when making confit gizzards, and it’s also wonderful in ratatouille.
🧂In my recipes: Duck gizzard confit, ratatouille, etc.
💡Benefits: Antibacterial and expectorant properties—traditionally used in monastery medicine for coughs and colds.

👉 Healthy Ratatouille – A French Classic Full of Seasonal Vegetables

🌿 Rosemary & Bay Leaf (Rosmarin & Lorbeer) 

Rosemary’s bold aroma pairs beautifully with roasted potatoes or chicken, while bay leaves add richness to stews and braises. Keeping these two herbs on hand expands your culinary possibilities in no time.

🧂In my recipes: Bay leaf : Bolognese Lasagna with Béchamel Sauce 
💡Benefits: Rosemary, known as the “herb of remembrance,” is said to aid focus and memory. Bay leaves may help with digestion and inflammation.

👉 Gizzard confit – Gésiers confits

🌱 Herbs: A Daily Dose of Flavor and Wellness

Each herb brings together aroma, flavor, and health benefits in perfect harmony. Just a sprinkle can change the mood of a dish—enhancing the umami and adding depth to everyday meals. And they’re good for the body too!💚 Think of those little packets of herbs as tiny bundles of nature’s gifts.✨

So, what’s your favorite herb?
Why not invite the scent of summer into your kitchen and let herbs elevate your cooking? 😊

👉 Authentic Pasta al Pesto Genovese with Potatoes and Green Beans