Overview

F und n herb g rd n , f rm r ' m rk t , and th produce l f th gr r t r , mm n herbs u h thyme, g , r m r , m nt, d ll, l ntr , and b l h v b m nt l ingredients in v r t of international cuisine, nn ng r A , Afr , Eur , the C r bb n, N rth nd S uth America, nd everywhere n between. Cul n r herbs are r m t d bl plants u d n m ll amounts t dd flavor t dishes. M t h rb r used f r both ul n r nd m d n l uses nd m fr m l nt th t may b u d for their leaves, as h rb , and lso f r th r seeds, as . Ch f nd h m k l k u fr h nd dried h rb to m k both sweet nd savory d h , r ng ng from rich u to l ght l d nd herb-laced b k d g d . In dd t n t th r ul n r u , m d n l h rb nd their valuable nt l oils have b n r l d n for th r h lth b n f t n th M ddl Ages, r ng ng fr m anti-inflammatory nd nt v r l benefits to k n- l r ng topical w r . Fr h h rb r g n r ll r f rr d v r dried h rb f r ul n r ur , lth ugh th r r dv nt g to u ng dried h rb . While fr h h rb h v mu h shorter l f n, dried h rb can m nt n th r fl v r for u t six m nth wh n t r d n n rt ght nt n r n dark l t r m temperature. Wh l dried herbs r t ll u d throughout th k ng r , r l ng d h t nd x ur t moisture can draw th fl v r ut f th h rb , fresh h rb are m r mm nl dd d towards th nd of th k ng r or as g rn h t th nd of k ng. Dr d h rb nt n a m r concentrated amount f flavor th n fr h h rb , nd th r f r are used n m ll r u nt t than fresh h rb . A rul , h tablespoon of fr h h rb ll d f r n recipe n be w d w th 1 t n f dr d h rb , nd v -v r .

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