Kräuter

Kräuter

Kräuter is the German word for herbs. In a culinary context, it refers to the leafy green parts of plants used to flavor food. These herbs can be fresh or dried, and are often used in combination with spices to create complex and nuanced flavors.

Beyond culinary uses, Kräuter also have a long history of use in traditional medicine, often employed for their perceived health benefits. Different herbs are associated with different medicinal properties, and are used in infusions, teas, and other preparations.

The term Kräuter encompasses a wide range of plants, including familiar examples such as parsley (Petersilie), dill (Dill), basil (Basilikum), chives (Schnittlauch), and thyme (Thymian). The specific Kräuter used vary depending on the regional cuisine and the dish being prepared. The word can also be used in a broader sense to refer to any non-woody plant, or simply to vegetation in general, although this usage is less common. The study and cultivation of herbs is known as Kräuterkunde.