A Guide to Romanian Herbs and Spices for Authentic Cooking

Romanian food is often described as hearty and comforting, but its real magic lies in the careful use of a handful of herbs and spices. These ingredients, many of them grown in kitchen gardens across the country, give depth to soups, stews, and grilled meats without overpowering the main ingredient. If you want to cook Romanian dishes at home, getting to know these seasonings is the best place to start.

Key Herbs

Dill (mărar) is perhaps the most widely used herb in Romanian kitchens. Its feathery fronds are added to soups, sauces, and salads, and it is essential in dishes like ciorbă and ardei umpluți. Fresh dill is preferred, but dried dill also works well in cooked dishes.

Parsley (pătrunjel) is another staple, used both as a garnish and as a flavouring. Flat-leaf parsley is common, and it is often chopped finely and sprinkled over stews or mixed into meatball mixtures.

Lovage (leuștean) has a strong, celery-like flavour and is a signature herb in Romanian ciorbă. A little goes a long way; it is often added to sour soups and bean dishes. Fresh lovage is best, but dried leaves are acceptable in winter.

Summer savory (cimbru) is used in bean and lentil dishes, as well as in marinades for grilled meats. Its peppery, thyme-like taste complements pork and lamb beautifully.

Bay leaves (foi de dafin) are added to slow-cooked dishes like sarmale, tochitură, and various stews. They are usually removed before serving.

Tarragon (tarhon) appears in some traditional sauces and in pickled vegetables, though it is less common than dill or parsley.

Essential Spices

Sweet paprika (boia dulce) is the cornerstone of Romanian spice blends. It gives a rich red colour and gentle warmth to dishes like papricaș, goulash, and vegetable spreads such as zacuscă. Hot paprika (boia iute) is used sparingly for heat.

Black pepper (piper negru) is used in nearly every savoury dish, freshly ground when possible. It is especially important in meat preparations like mici and cured sausages.

Garlic (usturoi) is both a fresh ingredient and a dried spice. It is crushed into mujdei, rubbed onto grilled meats, and added to soups and sauces. Dried garlic powder is less traditional but used in some households.

Thyme (cimbrișor) is similar to summer savory and often used interchangeably, though true thyme has a slightly different aroma. It is common in meat stews and roasted vegetables.

Caraway seeds (chimen) are used in some breads and in cabbage dishes, adding a warm, anise-like note.

How to Use Them

Romanian cooking rarely relies on complex spice blends; instead, it combines a few fresh herbs and one or two spices to let the main ingredient shine. For example, a simple chicken soup might use only parsley, dill, and lovage, while a pork stew might call for bay leaf, sweet paprika, and black pepper. When making mici, the classic seasoning includes garlic, thyme, paprika, and sometimes a pinch of baking soda for texture.

If you are new to Romanian cooking, start with these basics: fresh dill, parsley, dried lovage, sweet paprika, black pepper, and garlic. With those, you can flavour a wide range of dishes from ciorbă to grilled meats and vegetable spreads.

Remember that herbs like lovage and tarragon are potent, so add them gradually and taste as you go. And whenever possible, use fresh herbs—they make a noticeable difference in light soups and salads.