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What to eat in Western Europe? Top 10 Western European Herbs

Last update: Thu Jan 30 2025
Top 10 Western European Herbs
TABLE OF CONTENTS

Best Western European Herb Types

01
Basilico Genovese
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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.

02
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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.

03

Herb

PROVENCE, France
4.3
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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.

04

Thyme

PROVENCE, France
4.3
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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. 
05
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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.

06
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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.

07
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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.

08
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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. 
09

Fennel

PROVINCE OF LECCE, Italy
n/a
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Finocchio marino is a fennel variety that grows wild along the rocky coast of southern Apulia, especially around the province of Lecce. Its fleshy, aromatic leaves are handpicked, cleaned, and left to dry in the sun. Later on, they are placed in airtight glass jars, covered with white vinegar, and left to mature.


After a few months, finocchio marino is ready to be consumed, and its sharp, salty flavor and crunchy texture give a great kick to a variety of salads, sandwiches, or pasta dishes.

10

Wild Thyme

ISCHIA, Italy
n/a
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Piperna is a unique type of wild thyme from the Italian island of Ischia (near Naples). It grows abundantly in the fertile volcanic soil and holds immense cultural significance for the locals. It can be found in local markets and specialty food stores, and the island's restaurants and agriturismos incorporate piperna into their dishes, thus ensuring that visitors can savor the authentic flavors of Ischian cuisine.


It is commonly used in salads, pasta sauces, and meat marinades but is also the main ingredient in an eponymous local bitter.

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Western European Herbs