Culinary herb

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Market stall in the south of France

As herbs or short herbal plants are called kitchen linguistically whose leaves and flowers - fresh or dried - as spices used. It does not have to be herbaceous plants in the botanical sense . Even if culinary herbs are spices, the term “herbs and spices” is often used - to differentiate between spices made from seeds, fruits, bark, roots, etc. Kitchen herbs are used either individually or as a herbal mixture, such as. B. Herbs of Provence , fines herbes , bouquet garni or the " Frankfurt herbs " are used for the " semolina sauce ".

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