For Fish and Seafood/Fisch und Meeresfrüchte

Culinary use: leaves are used to flavour legumes, sausages, meat dishes, stuffings, and marinades (especially for olive oil), etc.

Culinary use: traditional South Tyrolean bread spice, can also be used to flavour soft cheese

Culinary use: to flavour fish and meat dishes, tragon vinegar etc.

Culinary use: for soups, stomach liquors etc.

Culinary uses: popular in Italian and Greek cooking, with meat dishes, soups, stuffings, tomato sauces, and pasta etc.

Culinary use: to garnish and flavour soups, soft cheeses, omelettes, potatoes, etc.