Russian Herbs

Herbs Used In Russian Cuisine

To celebrate the Winter Olympics 2014 in Sochi, Russia, I thought it would be fun to take a look at some of the herbs used in Russian cooking. After doing some research, it was interesting to note that we also use many of these same herbs for popular American foods as well. 

Do you have Russian roots, with recipes to share? How about herbs to add to this list? Just let me know! 

We have plenty of Russian recipes for you to try. Check out some of these: 

Russian Soup Recipes

Traditional Russian Fish...MORE Soup

Russian Spice Cookies

Traditional Russian Cabbage Shchi Recipe

Russian Christmas Bread Recipe

Russian Christmas Eve Recipes: Sochevnik

Russian Easter Bread Recipe: Kulich

Russian Little Meat Dumplings Recipe

  • 01 of 05


    Heap of chopped dill
    David Murray / Getty Images

     Dill just makes sense in a Russian diet of fish and milk based dishes. Dill is easy to grow quickly, making it perfect for a short growing season. Once it's in the garden however, don't let it go to seed or you will never get rid of it. I love that dill is soothing to the stomach. It's naturally sweet and a must have for many herbal remedies. No matter how you look at it, Russians are wise to use this tasty herb. 

    Here are some awesome recipes for you to choose:

    Russian Potato Salad

    Rus...MOREsian-Ukrainian Solyanka Soup

    Traditional Russian Fish Ukha Recipe

    Russian Herring Under Fur Coat Salad Recipe

    Traditional Russian Kidney-Pickle Soup: Rassolnik

  • 02 of 05


    Riou / Getty Images

     Bright and slightly citrusy, parsley is an ingredient in the famous Borsche soup. A cool weather herb, parsley can be grown indoors, but be careful about transplanting. It's long taproot is picky about being disturbed. Instead, plant your parsley in a moveable container and bring it into the greenhouse or sunny window without digging. 

  • 03 of 05
    Chervil, close up
    Maximilian Stock Ltd. / Getty Images

    Chervil makes a great substitution for cilantro. It's in the parsley family and not as often found in the herb garden. Too bad. It's light, green flavor is perfect for a spot of color and taste in simple dishes. 

  • 04 of 05

    French Tarragon

    french tarragon (artemisia dracunculus) foliage
    David Q. Cavagnaro / Getty Images

    French tarragon, often sold as true tarragon, has a much better flavor than it's cousin Russian tarragon (Artemisia dracunculoides). Used in recipes with vinegar and/or mustard, tarragon is delightful. French tarragon is also used in many egg and cheese dishes in the United States. Try adding some to your next omelet or cheese souffle. It's delicious! 

    Continue to 5 of 5 below.
  • 05 of 05
    Agriculture - Garlic bulbs and cloves with the stems still attached.
    Maximilian Stock, Ltd. / Getty Images

     Naturally, garlic makes the list. Delicious around the world, this tasty herb is a great way to get greens during a short season, and bring plenty of rich flavor to many dishes. Check out these recipes: 

    Tarragon Mustard Vinaigrette Recipe

    Asparagus in Tarragon Cream Sauce

Traditonal Russian foods (and many of the herbs used) aren't that different from many that American people enjoy today. Russian cuisine does have the distinction (and rightfully so) of being heavy, filled with things like potatoes and meat, creams and fats, but they have a long history of providing sustenance to people living in a brutally cold climate.