Buy Herbs for Your Kitchen
As a specialist spice merchant, Mayer's Spices focuses on freshness, botanical purity, and origin when it comes to kitchen herbs. Below you will find a compact overview of common herbs in our range, their areas of use, and specific provenances that go beyond the usual selection.
Using Herbs in Cooking
The timing of when you add herbs determines the intensity of their flavor. Woody herbs like rosemary, thyme, or oregano need long cooking times and can be added at the beginning of stews or tomato sauces. Their essential oils release slowly and permeate the dish evenly. Soft-leaf herbs like basil, chervil, or dill should only be added shortly before serving, as heat quickly destroys their delicate aromas. A tip from professional kitchens: gently rub dry herbs between your palms before use – this breaks down the cell structures and allows the bouquet to unfold optimally.
Storage and Shelf Life
The maximum shelf life of dried herbs in terms of aroma stability, when stored properly, is 12 to 24 months. Three factors are crucial: protection from light, coolness, and absolute dryness. Therefore, it's best to store herbs in airtight containers in a dark place (e.g., in a kitchen cabinet). Do not store your herbs near the stove or other heat sources, as temperature fluctuations promote condensation. Adhering to these parameters keeps tannins and essential oils stable. Dried herbs do not belong in the refrigerator, as they absorb moisture from the air there and can clump together.
Most Common Herbs for Cooking
The basic repertoire of any spice collection includes varieties that can be used across different cuisines. Parsley (flat-leaf or curly) is an all-rounder for light sauces and soups. Chives provide fresh, sharp flavor for quark or salads. Thyme and bay leaves are indispensable for stocks and stews. Rosemary harmonizes well with potatoes and lamb. Sage is often used with butter in Italian pasta cuisine. For Southern European cooking, basil, marjoram, and savory are relevant – the latter being the classic choice for legumes.
Special Oregano Varieties from Mexico, Greece, and Chile
While European oregano (Origanum vulgare) is primarily native to Mediterranean cuisine, varieties from other growing regions offer completely different flavor dimensions. As a specialist dealer, we clearly differentiate here by botanical type and terroir.
Mexican Oregano (Lippia graveolens)
Botanically speaking, this oregano is not a true oregano but a relative of verbena. Its flavor is earthier, slightly minty, and more pungent than its Mediterranean counterpart. Mexican oregano has a light citrus note and is essential for authentic Central American cuisine – for example, in chili con carne, salsas, or mole sauces. The leaves are larger and coarser, making it very heat-resistant.
Greek Oregano – Chalkidiki (Origanum heracleoticum)
Oregano from the Chalkidiki peninsula is considered by connoisseurs to be the most intense representative of its kind. The plant grows wild in barren, rocky locations and consequently develops an extremely high concentration of essential oils (carvacrol and thymol). This oregano is cultivated exclusively for Gewürz Mayer by a small agricultural operation. Compared to common commercial oregano, the Chalkidiki variety tastes sharp, almost peppery, and leaves a slightly numbing sensation on the tongue – a sign of the highest purity. Use this oregano sparingly for lamb dishes or robust olive oils.
Chilean Oregano
Less known, but certainly relevant for specialties, is oregano from Chile. It usually consists of introduced Mediterranean species which, due to the unique Andean climate, develop a softer, slightly camphor-like aroma. Chilean oregano is often somewhat milder and sweeter than its European counterpart. It is excellent for marinades with citrus notes and for poultry dishes where the oregano should complement rather than dominate.
