Culinary herbs are perennial, biannual or annual, and they can grow in shrubs and even trees. Cooks everywhere love them because they can make a good dish taste great, without any effort. Actually, the best chefs in the world are known for being creative with herbs and spices.
Fresh herbs are most commonly used for seasoning, but dry variants are readily available all year round and they can be acquired from local stores.
Dry herbs can be stored for several months, but it is highly recommended to consume them within less than half a year from opening the package or the jar containing them, as they will start losing flavor over time. Fresh herbs are preferred by experienced cooks; when consuming culinary herbs in fresh form, using about three times the amount used when dry is advisable, in order to obtain the same flavor intensity.
Because they are packed with antioxidants and phytonutrients, culinary herbs can be resembled to natural medicines.
Revised August 30th, 2015
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Culinary herbs are edible plants that can be used for adding flavor and color to dishes. The main thing that sets apart culinary herbs from vegetables is that they are not meant to add substance to a dish, but mainly flavor.