Bay Leaf. This is a well-known spice, but it’s important not to overdo it—it can mute the aroma of game meat, and if you add too many leaves and boil the dish for too long, it can turn bitter. Therefore, add 3-4 leaves to the first course about 5 minutes before serving, and to the second course about 10 minutes before it’s done, removing them at the end.
Coriander. Crushed coriander seeds are added to milk-based fish soups, stews, marinated fish, and sauerkraut.
Lemon Balm or lemon mint. This herb grows on the edges of forests and can also be cultivated in gardens. The entire plant has a lemon scent before flowering, while the root smells like cloves. Fresh and dried leaves can be added to salads, soups, and borscht, while dried leaves are great for compotes and tea.
Juniper. Dried berries (make sure to choose whole ones) are crushed, mixed with mint and other spices, wrapped in cheesecloth, and steeped in boiling water. Once cooled, you can prepare a marinade with onions, garlic, red wine, and soak the meat for 2 to 5 hours before braising. The recommended amount is 6-8 berries per kilogram of meat. You can also add crushed berries directly to the sauce.
Dill. Dried dill enhances the flavor of stewed or fried fish. To do this, sprinkle the prepared fish with dill, black pepper, parsley, and onions before frying. Dried dill seeds can be added to garlic bread, fish soup, marinades, and to boiled or stewed fish. Dill oil is also useful in cooking, but use it sparingly—about a drop for every two servings of borscht or soup.
Thyme. Dried thyme (the tops of the plant with buds) is ground into powder and added gradually to meat and vegetable soups. In larger quantities, it’s great for fish dishes, especially in stuffing.
Blue Cornflowers. Dried blue cornflower leaves are very aromatic. They can be crushed and added to dishes made with eggs, chicken, fish, and meat (but not potatoes). Basil can be combined with thyme for added flavor.
Sage. The tops of the plant, harvested before flowering, are dried and ground into powder, which can be sprinkled over chicken broth, scrambled eggs, boiled fatty fish, and braised beef. It can also be added to meat mixtures for cutlets, meatballs, and rolls.
Cardamom. This spice is widely used in baking—think cakes and cookies—and can also be added to fruit marinades, jellies, and compotes. Additionally, it works well in fish soups and sauces. To use cardamom, remove the seeds from the pods and crush or grind them. Be cautious with cardamom; no more than one pod should be used per liter of liquid or kilogram of dough.