#culinary-herbs

#culinary-herbs

Herbs occupy a fascinating space between wild plants and cultivated crops. Unlike fruits and vegetables, which are selectively bred for size, sweetness, and docility, herbs have stayed closer to their wild ancestors. We often use their most potent parts, the leaves and stems, which are packed with volatile oils designed to fend off pests, heal wounds, or lure pollinators to the plant. Those same chemical defenses are what make them taste herbaceous, strong, and flavorful.

Basil has delightful flavors with notes of mint, licorice, and pepper that can turn bitter if not properly maintained, impacting culinary uses negatively.