Daregal

Traditionally basil is associated with pasta and tomatoes. But it goes divinely with all sun-ripened vegetables: sweet peppers, eggplant and zucchini. Be adventurous and try marrying it with grilled fish or even lamb chops. And don’t forget to try it in a sugary version with chocolate deserts or even summer fruits.

Cilantro is the quintessential travelling herb. It is used in North Africa to make tajines, in Thailand where it is mixed with garlic or ginger, in Indian curries and in Mexican guacamoles and salsa. So let yourself be carried away!

Parsley’s strength is that it goes well with everything: vegetables, meat, fish, salads, etc. It is the star of our cuisines. Great on summer vegetables (zucchini, eggplant, etc.), in the winter you can use it on pan-fried mushrooms or vegetables. Use it abundantly since it is the vitamin champion (C, B9, E and provitamin A) and rich in iron.

Oregano has been used for centuries by Greeks and Romans. Due to its antioxidant properties, Oregano was used to preserve the ingredients and give that peculiar flavor of the Mediterranean cuisine. In some other times Oregano was even used to flavor beer.
The best associations for Oregano are grilled meats, fish, pizza, pasta, marinades, tomato sauce, vegetables, green beans salad, soups...

Dill is the favorite herb in Scandinavian cuisine. It enhances all cooked fish (salmon, ray, whiting, etc.), giving them a slight aniseed taste. Don't hesitate to use it with raw fish like salmon or herring.

This sunny mixture is made from Basil, Oregano, Rosemary, Thyme, Onion and Garlic. You can put some in your salads, stews, sauces or ratatouille. But herbes de Provence reveal their true secret just by sprinkling some on grilled meats or fish.