Herbs

Herbs are plants or parts of plants, such as leaves, flowers, or stems, that are used for their aromatic, flavorful, or medicinal properties. In cooking, herbs are typically used fresh or dried to enhance the flavor of dishes. They also play a significant role in traditional medicine, often used for their potential healing properties. Unlike spices, which come from seeds, roots, bark, or fruit, herbs usually refer to the leafy parts of plants.

Common Culinary Herbs:

1. Basil: Sweet and peppery, commonly used in Italian dishes like pesto, salads, and pasta sauces.
2. Cilantro: Citrusy and slightly peppery, often used in Mexican, Indian, and Southeast Asian cuisines.
3. Parsley: Bright and slightly bitter, used as a garnish and flavor enhancer in many dishes.
4. Rosemary: Woody and piney, commonly used with roasted meats, vegetables, and breads.
5. Thyme: Earthy and slightly minty, a staple in Mediterranean cooking, often used in soups, stews, and roasted dishes.
6. Mint: Cool and refreshing, used in beverages, salads, desserts, and Middle Eastern cuisine.
7. Oregano: Bold, peppery, and slightly bitter, essential in Mediterranean and Italian cooking.
8. Sage: Earthy and slightly peppery, often used in stuffing, roasted meats, and sausages.
9. Dill: Grassy and slightly tangy, commonly used with fish, pickles, and in salads.
10. Tarragon: Sweet and slightly licorice-flavored, used in French cooking, especially in sauces and chicken dishes.

Uses of Herbs:

• Fresh Herbs: Best used at the end of cooking or as a garnish to preserve their delicate flavor. Commonly used in salads, sauces, and as toppings.
• Dried Herbs: More concentrated in flavor and often used during cooking to infuse dishes like soups, stews, and sauces.