Knowra Herbs Herbs Herbs are aromatic leaves or leafy parts of plants used to season food. They are commonly distinguished from spices, which usually come from other plant parts.
Herb-Infused Oil : Oil flavored by steeping herbs in it, used as a seasoning or cooking ingredient. Infusion transfers herb aromas into a fat that carries them through a dish.
Essential Oil : A concentrated mixture of volatile aromatic compounds produced by plants. These compounds supply much of the characteristic aroma released when herbs are bruised or heated.
Spice : A seasoning made from aromatic plant parts such as seeds, bark, roots, fruits, or buds. The herb–spice distinction usually separates leafy parts from other plant parts.
Dried Herb : A culinary herb preserved by removing most of its water. Drying changes an herb's texture, concentration, and suitability for cooking.
Herb Butter : Butter mixed with chopped herbs and often other seasonings. Its fat carries herb flavor into sauces, vegetables, and finished dishes.
Volatile Organic Compound : An organic chemical that readily enters the gas phase at ordinary temperatures. Herb aromas reach the nose because many flavor compounds evaporate readily.
Botanical Leaf : A plant organ, typically flattened, that captures light and exchanges gases. Culinary herbs are defined chiefly by the leafy plant parts used for seasoning.
Fresh Herb : A culinary herb used with much of its original moisture intact. Fresh leaves often provide brighter, more delicate aromas than their dried forms.
Bouquet Garni : A bundle of herbs tied together or enclosed in a sachet and simmered in a dish. It seasons broths and stews while keeping whole herbs easy to remove.
Plant Trichome : A hairlike structure on a plant's surface that can protect tissue or store and release chemicals. Some aromatic herbs concentrate essential oils in specialized surface glands.
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