Herbs are versatile plants used for flavor, medicine, and fragrance. Basil is prized in Mediterranean and Asian cuisine, adding fresh, sweet notes to pasta, pesto, and curries. Parsley, both flat-leaf and curly, is used for garnishing, soups, and sauces, lending a clean, herbal taste. Cilantro, common in Latin American and Asian dishes, provides a citrusy zest but is polarizing due to its distinct flavor. Mint, refreshing and cooling, enhances teas, desserts, and savory lamb dishes.
Other herbs such as rosemary’s woody aroma complements roasted meats, potatoes, and bread. Thyme is earthy and peppery, ideal in stews, roasts, and marinades. Sage, with its robust flavor, pairs well with poultry, beans, and stuffing. Oregano is central to Italian and Greek cooking, enriching tomato sauces and grilled foods. Dill adds brightness to pickles, fish, and salads, while chives offer a mild onion taste for eggs, soups, and dips.
