Knowing how to choose the right herbs can completely transform a dish. It’s not just about adding aroma, but about enhancing flavours, balancing ingredients and bringing personality to every dish. In today’s cuisine, where the ingredients take centre stage, herbs play a key role in adding freshness, complexity and that distinctive touch that defines the dining experience. Find out which herbs to use with different foods and how to get the most out of them.

BASIL

Fresh, aromatic and with a slightly sweet note, basil is one of the most recognisable and versatile herbs. Its flavour profile makes it the perfect accompaniment to dishes where the main ingredient needs to be enhanced without being overshadowed.

Ideal for: tomatoes, pasta, salads, white fish.

How to use it: always use it raw or add it at the end of cooking, as excessive heat dulls its aroma. It works very well in infused oils, pestos or as a finishing touch that adds freshness and colour.

CORIANDER

Coriander stands out for its intensity and citrusy character, which has made it one of the most widely used herbs in contemporary and fusion cuisine. It adds a fascinating contrast to rich or deeply flavoured dishes.

Ideal for: fish, seafood, rice dishes, dishes featuring lime, or those with Asian or Latin American influences.

How to use it: fresh and chopped just before serving to retain its aromatic potency. It is also excellent in marinades, ceviches or sauces, where it adds freshness and complexity.

DILL

Delicate with hints of aniseed, dill is a herb that has gained popularity in recent years, particularly in lighter, healthier dishes. Its aromatic profile adds elegance without overpowering the dish.

Ideal for: salmon, yoghurt, salads, cucumber and cold dishes.

How to use it: preferably fresh, added at the end or in cold preparations such as sauces or creams. It is perfect for balancing rich flavours with a fresh, herbal touch.

TARRAGON

Tarragon is a sophisticated herb, with aniseed-like and slightly sweet notes that add depth to dishes. A staple of French cuisine, it is ideal for dishes where elegance and balance are key.

Ideal for: chicken, eggs, mild fish, butter and sauces.

How to use it: it works particularly well infused in sauces or incorporated into hot dishes. It is key in classic recipes, but also in modern reinterpretations with a creamy base.

ROSEMARY

Intense, robust and deeply Mediterranean, rosemary is a herb that adds character and personality. Its aroma easily permeates ingredients, so it should be used in moderation.

Ideal for: meat, potatoes, roasted vegetables and oven-baked dishes.

How to use it: in sprigs during cooking or infused in oils. It can also be used to flavour barbecues or smoked dishes, adding a very distinctive touch.

THYME

Versatile and well-balanced, thyme is one of the most widely used herbs in cooking thanks to its ability to complement all kinds of dishes. It adds a warm aroma that pairs particularly well with traditional dishes.

Ideal for: meat, mushrooms, stews, pulses and vegetables.

How to use it: both fresh and dried, as it withstands long cooking times well. It is perfect for stocks, stews or as an aromatic base in oils and broths.

SALVIA

Sage is a potent herb with a slightly bitter flavour profile that lends itself well to cooking. Its use has grown in modern cuisine due to its ability to add contrast and depth.

Ideal for: butters, pasta, fatty meats and hearty dishes.

How to use it: sautéed in butter to release its full aroma or fried to achieve a crisp texture. Used in moderation, it elevates simple dishes to a higher level.

Mastering the use of herbs is one of those details that makes the difference between a decent dish and a memorable experience. These are small decisions that bring identity, balance and personality to every creation.

And now that you have find out which herbs to use with different foods, if you want to go one step further and discover how these nuances are worked into a professional kitchen, we invite you to experience it first-hand: at Font del Llop Terraza we reinterpret every ingredient with technique, creativity and the precise use of herbs to surprise you with every dish.