Cooking with herbs from the garden
March is already bringing the first signs of spring to us at Hotel dasMEI****. Now that the temperatures are getting milder and the days are getting longer, we're craving colourful and light spring cuisine again. Dishes with fresh garden cress or other green herbs are at the top of the menu.
Just the right time to start the first Garden herbs The plants benefit enormously from the sunny days, especially on the windowsill. They not only add flavour to salads, smoothies and hot dishes, but also to desserts.
Our chef has put together a small selection of herbs that you can use to conjure up a great flavour on your plate:
Parsley
Parsley is a real all-rounder among culinary herbs. Whether as a decoration or to spice up salads, soups, meat dishes and vegetables - it goes with almost every dish and has a detoxifying and blood-purifying effect. The flavour is particularly intense if the stems are also used - ideal in combination with quark or butter.
Chives
Whether "on top" of an egg dish or chopped into small pieces in quark and butter - with its slightly pungent flavour, chives are a herb that should never be missing from the kitchen.
Highly recommended with fresh chanterelles!
(Garden) cress
With its savoury and spicy taste, (garden) cress not only gives fish dishes, soups or pasta a special freshness kick, we can also highly recommend the plant as a topping for your potato salad. It also contains lots of vitamin C, carotene, calcium and iron. Especially on a fresh piece of brown bread in combination with butter or quark, cress makes a healthy breakfast or snack.
Dill
This striking plant combines well with fish and potato dishes, salads and fresh cucumbers. Dill also looks great as a decoration on the plate. Our tip: Never cook with the dill! The fine herb will not stand it. It is better to stir in the dill just before serving.
Rosemary
The herb is mainly used in Mediterranean cuisine. Our chef likes to serve the flavourful rosemary with hearty meat and fish dishes, salads, soups, potato and mushroom dishes. But the plant also adds a special kick to sweet dishes, for example in combination with raspberries or in apple compote.
Coriander
The Chinese influence is not only reflected in the architecture at Hotel dasMEI****, our kitchen team also conjures up delicious Asian dishes every day. Coriander, also known as "Chinese parsley", is used in combination with garlic, chillies and the greens of the plant, especially for marinades.