herbes

Herbes, or herbs, are the leafy, non-woody parts of plants that are used for flavor, fragrance, medicine, or garnish. In culinary use, they are typically tender, herbaceous species whose leaves add aroma and taste to dishes, whereas spices generally come from seeds, fruits, bark, roots, or resin. Beyond cooking, many herbs have traditional medicinal uses and are utilized in aromatherapy and perfumery. The word derives from Latin herba, via Old French.

Common culinary herbs include basil, parsley, cilantro, thyme, rosemary, sage, oregano, chives, dill, and mint. They may be annuals or perennials and are often grown in herb gardens or containers. Some blends, such as herbes de Provence or za’atar, mix dried leaves with other aromatic plant parts for regional dishes. Flavor is typically strongest just before flowering; many gardeners harvest leaves regularly to maintain vigor.

Growing conditions vary by species, but most herbs prefer bright sun and well-drained soil. They can be propagated by seed or cuttings and are frequently grown in pots for kitchen use. Fresh herbs store best in the refrigerator, wrapped in damp paper towels and placed in a plastic bag. Dried herbs retain aroma for shorter periods and should be kept in airtight containers away from light and heat.

Historically, herbs have played a central role in culinary traditions, medicine, and religious rituals. Ethnobotany records use across cultures. Safety considerations include potential allergic reactions and interactions with medications; some wild herbs can be toxic if misidentified. When foraging, accurate identification and source quality are essential.