Herb

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Duinroos (Rosa pimpinellifolia)

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Herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, and for fragrances. Excluding vegetables and other plants consumed for macronutrients, herbs tend to offer a blend of flavor profiles and health benefits that have been recognized and utilized in culinary and traditional medicine practices worldwide for centuries. Herbs can be categorized into two types: culinary herbs, used to enhance the flavor of food; and medicinal herbs, used for health purposes.

Uses of Herbs

Herbs play a vital role in cuisine, health, and wellness. Culinary herbs like basil, mint, and rosemary are used to flavor dishes, offering a breadth of aromas and tastes that elevate the sensory experience of food. Medicinal herbs such as echinacea, St. John's wort, and ginseng have been traditionally used in herbal medicine to prevent or treat various ailments, from colds and flu to anxiety and insomnia.

Cultivation

Herbs can be grown in home gardens or farms and range from perennial plants like lavender and thyme to annuals like cilantro and basil. Growing conditions, such as sunlight, soil type, and water, vary by herb species, but most herbs thrive in well-drained soil with moderate to full sunlight. Herbs can be grown from seeds, cuttings, or purchased as young plants.

Preservation

To preserve their flavor and medicinal properties, herbs can be dried, frozen, or made into oils and extracts. Drying is the most traditional method, suitable for leaves, seeds, and roots. Freezing can retain flavor better for some herbs, such as basil and chervil. Oils and extracts concentrate the active compounds in herbs, offering a potent form of the plant's benefits.

Medicinal Uses

Many herbs have been studied for their therapeutic properties, leading to their use in traditional and modern medicine. Medicinal herbs may be consumed as part of a diet, taken as supplements in the form of capsules, powders, teas, extracts, or essential oils, or applied topically in creams and ointments for their healing benefits.

Culinary Uses

Culinary herbs are used in cooking to add flavor without adding calories. Fresh herbs are generally preferred for their superior flavor and aroma, but dried herbs, which are more concentrated and shelf-stable, can be used as well. The use of herbs varies widely depending on cultural and individual tastes.

Glossary of Herb-related Terms

• Annual plant - A plant that completes its life cycle, from germination to the production of seeds, within one year, and then dies.
• Perennial plant - A plant that lives for more than two years, often producing flowers and seeds yearly after its initial maturity.
• Culinary herb - An herb used in cooking for its flavoring properties.
• Medicinal herb - An herb used for its health benefits, either in traditional or modern medicine.
• Essential oil - A concentrated hydrophobic liquid containing volatile aroma compounds from plants.
• Extract - A substance made by extracting a part of a raw material, often using a solvent such as ethanol or water.
• Dried herb - An herb that has been dried for preservation, often used in cooking or for tea.
• Aromatic plant - A plant that produces and exudes aromatic substances, which are often used in flavoring and perfume.
• Herbal tea - A beverage made from the infusion or decoction of herbs, spices, or other plant material in hot water, often lacking caffeine.
• Herbal medicine - The study and use of medicinal properties of plants, an integral part of traditional medicine practices around the world.
• Phytochemical - Chemical compounds produced by plants, generally to help them thrive or thwart competitors, predators, or pathogens.

Herb Resources
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