What herbs and spices were used in Lithuania?

Lithuania boasts a rich culinary tradition that relies heavily on fresh herbs and spices, adding depth and flavor to its dishes. Here are some of the most common ones:

Herbs:

* Dill: A staple in Lithuanian cuisine, used extensively in soups, sauces, salads, and pickled dishes.

* Parsley: Commonly used as a garnish and added to soups, stews, and meat dishes.

* Tarragon: Aromatic herb used in sauces, especially with fish and poultry.

* Marjoram: Used in traditional dishes like "cepelinai" (potato dumplings) and meat stews.

* Oregano: Commonly used in soups, stews, and roasted vegetables.

* Thyme: Often used in sauces and stews, adding a distinctive flavor to poultry and pork.

* Chives: Added to soups, salads, and dips, adding a delicate onion flavor.

* Mint: Commonly used in drinks, desserts, and salads.

Spices:

* Black Pepper: A ubiquitous spice used in almost all savory dishes.

* Bay Leaf: Added to soups, stews, and sauces for a subtle aroma and flavor.

* Allspice: Used to add warmth and complexity to savory dishes and baked goods.

* Caraway Seeds: Often added to rye bread, sauerkraut, and other traditional dishes.

* Cumin: Used in stews, sausages, and other savory dishes.

* Garlic: Widely used in Lithuanian cuisine, adding flavor to soups, stews, and sauces.

* Onion: Used in most savory dishes for its savory flavor.

* Paprika: Used to add color and a mild heat to dishes.

* Mustard Seeds: Used in marinades and sauces, adding a pungent flavor.

Other traditional ingredients:

* Sour Cream: A crucial ingredient in many Lithuanian dishes, adding creaminess and tanginess.

* Mushrooms: Abundant in Lithuanian forests and used extensively in soups, sauces, and stews.

* Pickles: Commonly used as a side dish and added to salads and sandwiches.

It's important to note that these are just some of the most common herbs and spices used in Lithuanian cuisine. The specific ingredients used in a dish will vary depending on the region, family tradition, and personal preference.