Knowra Herb Herb An herb is a leafy or green plant part used to flavor food, prepare remedies, scent spaces, or serve other purposes. In cooking, the term usually distinguishes leaves from spices made from other plant parts.
Herbes de Provence : A blend of dried herbs associated with cooking in Provence, France. Its mixture of thyme, rosemary, and other herbs shows how regional blends define flavor.
Leaf : A plant organ specialized for photosynthesis, gas exchange, and water regulation. Leaves are the most common plant parts called herbs in cooking.
Essential oil : A concentrated volatile extract from a plant, often valued for its aroma. Volatile oils carry many characteristic scents in culinary herbs.
Vegetable : An edible plant or plant part commonly prepared as savory food. Herbs season food in small amounts, whereas vegetables are usually eaten as substantial ingredients.
Bouquet garni : A bundle of herbs used to flavor soups, stews, and stocks during cooking. It uses whole herbs to infuse a dish, then removes them before serving.
Spice : A plant-derived seasoning, often made from seeds, bark, roots, fruits, or buds. Culinary usage often contrasts leafy herbs with seasonings taken from other plant parts.
Terpene : A large class of organic compounds built from isoprene units, common in plant oils. Terpenes contribute the distinctive aromas of herbs such as rosemary and mint.
Medicinal plant : A plant used for its claimed or demonstrated therapeutic properties. Some plants called herbs are defined by medicinal use rather than culinary use.
Herbal tea : A beverage made by steeping herbs or other plant material in hot water. Herbs used as flavorings also become infusions, though they are not true teas.
Culinary herb : A plant or plant part used fresh or dried to season food. This narrower sense captures herbs as ingredients rather than medicinal or ornamental plants.
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