Culinary Herbs

Herbs are the leafy, aromatic parts of plants used in small quantities to flavor food. Nearly all are chemical defense systems — volatile compounds stored in specialized glands or oil canals that deter insects and microbes. Three plant families dominate the kitchen herb world: the mint family (Mediterranean shrubs with surface oil glands), the carrot family (gentler plants with oil canals inside leaves), and the laurel family (ancient tropical trees). Understanding the family relationships explains flavor affinities and substitution logic.