Culinary Herbs Defined

It may be said that sweet or culinary herbs are those annual, biennial

or perennial plants whose green parts, tender roots or ripe seeds have

an aromatic flavor and fragrance, due either to a volatile oil or to

other chemically named substances peculiar to the individual species.

Since many of them have pleasing odors they have been called sweet, and

since they have been long used in cookery to add their characteristic

flavors to soups, stews, dressings, sauces and salads, they are

popularly called culinary. This last designation is less happy than the

former, since many other herbs, such as cabbage, spinach, kale,

dandelion and collards, are also culinary herbs. These vegetables are,

however, probably more widely known as potherbs or greens.