Culinary herb
Culinary Herb
A culinary herb (/kʌlɪnɛri hɜːrb/), derived from the Latin word herba, meaning "grass", is a plant that is used in cooking for its aromatic properties. Culinary herbs are distinguished from vegetables in that they are used in small amounts and provide flavor rather than substance to food.
History
The use of culinary herbs dates back to ancient times, with evidence of their use found in the tombs of Pharaohs in Egypt and in ancient Greek and Roman texts. They have been used not only for their flavor, but also for their medicinal properties.
Types of Culinary Herbs
There are many types of culinary herbs, each with its own unique flavor and uses in cooking. Some of the most commonly used culinary herbs include:
- Basil: A sweet herb that is often used in Italian cuisine, particularly in pasta sauces and pesto.
- Parsley: A mild herb that is often used as a garnish or in sauces.
- Rosemary: A woody herb with a strong flavor that is often used in roasts and stews.
- Thyme: A versatile herb that is used in a variety of dishes, from soups and stews to roasts and grills.
- Mint: A refreshing herb that is often used in desserts and drinks, as well as in some savory dishes.
Cultivation
Culinary herbs can be grown in a variety of settings, from outdoor gardens to indoor pots. They require well-drained soil and plenty of sunlight. Some herbs, such as basil and parsley, are annuals and must be replanted each year, while others, such as rosemary and thyme, are perennials and can grow year-round.
Usage
Culinary herbs are typically used fresh or dried. Fresh herbs are generally added towards the end of the cooking process to preserve their flavor, while dried herbs are added at the beginning.
See Also
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