The term herb is a shorter form of the term “herbaceous plant”. An herb can be any plant used for flavoring, food, medicine, or perfume. Culinary herbs include tarragon, basil, parsley, chervil, among many others.  

Keep in mind

Some herbs are best used fresh, as they lose their volatile compounds, which impart flavor, when dried.  Others, like rosemary and sage, continue to have a strong flavor when dried.


The Herb Society of America

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