Ingredient list

Herb cheese is a fresh or aged cheese flavoured with a blend of aromatic herbs such as chives, parsley, garlic, dill or thyme. It is made from cow's, sheep's or goat's milk and is available in many forms, from soft spreadable varieties to firmer sliceable cheeses. It is great on bread or rolls, in baked dishes, salads, pasta and as part of cheese boards. Its flavour is mild and creamy with a pronounced herbal aroma. It is popular as a quick snack and as an ingredient in hot dishes.

Herb dressing is a cold sauce based on oil, vinegar or yoghurt, flavoured with fresh or dried herbs, most commonly chives, parsley, basil or dill. It is used primarily as a salad dressing, but also works well as a sauce for vegetables, grilled meat or fish. Its flavour is fresh, slightly tangy and distinctly herbal. It is quick and easy to prepare, with fresh herbs giving the best result. The dressing can be stored in the fridge for several days, and its aroma deepens over time.

Herb greens is a collective term for the green above-ground parts of various herbal plants, stems, leaves and shoots. The most commonly used are the greens of parsley, dill, celery, coriander or chives. In the kitchen they serve as a flavoring for soups, sauces, salads and meats, as well as a decorative garnish for finished dishes. They are usually added at the end of cooking to preserve their fresh aroma and vibrant color. Herb greens are rich in vitamins, minerals and chlorophyll. They wonderfully freshen up dishes and give them a natural herbal fragrance.

Herb marinade is an aromatic mixture of oil, an acidic component (most commonly vinegar or lemon juice) and fresh or dried herbs such as rosemary, thyme, oregano or parsley. It is used to marinate meat, fish, cheese or vegetables before cooking. The combination of acids and fragrant compounds tenderises the texture of meat, deepens its flavour and gives the dish a fresh herbal aroma. For best results, allow ingredients to marinate for several hours or overnight. It is especially suitable for grilling, roasting and preparing cold dishes.

Herb salt is a seasoning blend made by combining coarse or fine salt with dried or fresh herbs, most commonly rosemary, thyme, oregano, parsley, or basil. The resulting mixture is aromatic, versatile, and adds more depth and complexity to dishes than plain salt alone. It is widely used for seasoning meats, poultry, fish, and vegetables, as well as soups, sauces, and salad dressings. Herb salt can be easily prepared at home or purchased ready-made. Its rich aromatic profile makes it a great way to enhance flavor while potentially reducing the overall amount of salt added to a dish.

Herb seasoning is a blend of dried herbs widely used to flavor a variety of dishes. The exact composition varies by brand, but it most commonly includes thyme, oregano, basil, rosemary, marjoram, or parsley. This type of mixture is ideal for cooks who want to quickly achieve a rich, aromatic flavor without having to combine individual herbs separately. It works well with meat, poultry, fish, vegetables, soups, sauces, and pasta dishes. It can also be used as a base for marinades or to season spreads and dips. Ready-made herb blends are a practical staple in any kitchen.

Herb tofu is a variety of classic tofu flavored with herbs, most commonly parsley, chives, basil, or Provençal herb blends. It is made by incorporating herbs directly during production or by marinating finished tofu blocks. As a result, it has a more pronounced flavor and aroma than plain tofu, making it a popular ingredient for quick preparation that requires little additional seasoning. It works well as a filling in sandwiches and wraps, in salads, or grilled and pan-fried. Herb tofu is a rich source of plant-based protein and a great meat alternative for vegetarians and vegans.

Herb vinegar is made by macerating fresh or dried herbs in quality wine or apple cider vinegar. It is most commonly prepared with tarragon, rosemary, thyme or basil. The result is an aromatic liquid with a gentle acidity and a pronounced herbal scent. In the kitchen, it is used as a base for dressings, marinades and sauces, and can also be added to soups and braised dishes. It is easy to make at home, simply place herbs in a bottle of vinegar and leave to infuse for several weeks. Store at room temperature away from direct sunlight.

Herbes de Provence is an aromatic blend of dried herbs characteristic of the cuisine of the French Provence region. The mixture typically includes thyme, rosemary, oregano, marjoram, basil and sometimes lavender. Their intense fragrance pairs beautifully with meat, especially lamb and poultry, as well as with vegetables, olive oil, cheeses and pasta. They are used in marinades, sauces, stews or sprinkled directly over roasted meat and vegetables, and are a cornerstone of Mediterranean cooking.

Herkules is a popular Czech soft salami known for its mild, gently spiced flavour. It is made from finely ground pork and beef seasoned with salt, pepper and additional spices. As one of the most widely available salamis on the Czech market, Herkules is a staple snack food, commonly enjoyed in open-faced sandwiches, cold platters and everyday lunches. It has a light pink colour and soft, easy-to-slice texture. Herkules is an ideal everyday salami, great in sandwiches, on bread with mustard or as part of a cold buffet spread.

Hermelín is a traditional Czech soft-ripened cheese covered with a white mould rind, similar to French camembert. It is made from cow's milk and has a characteristic mildly piquant, creamy flavour that deepens as it matures. In Czech cuisine, it is most often served fresh with bread and wine, but it is also widely used for marinating, pickled hermelín with garlic, paprika, and herbs is one of the classic Czech cold starters. It is also excellent for grilling or deep-frying in breadcrumbs, which gives it a crispy coating and warm, melting interior.

Herring is a fatty sea fish from the herring family, found in the cold waters of the Atlantic and Pacific Oceans. It is one of the most economically important fish in the world, with a bold, rich flavour derived from its high fat content. In the kitchen it is prepared in many ways, salted, smoked, pickled in marinades or cooked by heat. Popular preparations include herring salads, rollmops or baked herring with vegetables. It plays a key role in Nordic and Central European cuisines. It is an excellent source of omega-3 fatty acids, vitamin D and protein. Fresh herring has firm flesh, shiny skin and clear eyes.