Culinary herbs, like spices, are used in small amounts and provide flavour rather than substance to food. They can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennials can be shrubs such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some such as those in the mint family that are used for both culinary and medicinal purposes. They are essential in cooking and always add a new dimension to any recipe. A well known tv Chef announced “with out them, he would give up cooking” . They are that important in the preparation and finished product that food becomes bland and boring.
Tip:
Try and grow your own indoors for that fresh aroma. Easy to grow herbs are Parsley, Chives, Mint, Coriander, Thyme, Basil, Oregano to name a few. These few will get you through most recipes.