| abstract |
The invention relates to a mixture of herbs, especially for seasoning eggs and egg products. The inventive mixture of herbs also has advantageous physiological effects. It contains a) parts of plants of at least one species from the following group: ramson, garden cress, watercress, nettle, dandelion, parsley, broccoli, green cabbage, kohlrabi, Brussels sprouts, white cabbage, Savoy cabbage, milfoil, arnica and juniper, b) parts of plants from the following group: cereal germs, cereal flakes and nuts, c) sea salt and d) oil containing unsaturated fatty acids. |