Aromatic plants that add flavor, aroma, and often color to dishes. They are used both fresh and dried and are indispensable in kitchens worldwide.
What are herbs?
Herbs are plants or parts of plants (such as leaves, flowers, seeds, or roots) used to add flavor, aroma, or color to food, or sometimes for medicinal purposes. They differ from spices, which often come from tropical regions and are usually derived from other plant parts, such as bark, roots, or pods.
Fresh herbs are used directly from the plant and have a fresh, delicate flavor. Dried herbs are more concentrated and have a longer shelf life, resulting in a more intense flavor. Fresh herbs are often added at the end of cooking, while dried herbs are used earlier in the cooking process.
Fresh herbs quickly lose their aroma and nutrients when exposed to heat, light, or air. Dried herbs retain their flavor better when dried slowly and stored airtight in a cool, dark place. Optimal storage guarantees maximum flavor intensity and the effectiveness of bioactive compounds.
Effective herb combinations consider flavor profile, intensity, and chemical compatibility. For example, delicate herbs like chives or dill are usually added at the end of cooking, while robust herbs like rosemary or thyme can withstand prolonged heating and lend themselves well to marinades, slow-cooking, and infusions.
