Dried herb

Dried herb refers to any type of aromatic or medicinal plant that has been dehydrated to preserve its properties and flavor. These dried herbs are a fundamental ingredient in cooking, used to season and enhance the flavor of a wide variety of dishes, from soups and stews to marinades and salads.

The origin of dried herbs is as ancient as the practice of natural food and condiment preservation. Cultivated in various regions of the world, herbs are harvested at their optimal maturity point to then be dried outdoors or under controlled conditions, which allows them to maintain their intense aroma and properties.

Among the most notable properties of dried herbs are their ability to add flavor without the need for additional calories, as well as their antioxidant components and some digestive benefits, depending on the type of herb. Furthermore, being dehydrated, they have a long shelf life that facilitates their storage and use in daily cooking.

In the context of Latin American cuisine, some synonyms or similar terms for dried herb may be: yerba seca (very common in countries like Argentina and Uruguay), dehydrated herbs, or simply herbs when it is implied that they are in their dried version. Depending on the region, specific names for the particular herb can also be found, such as dried oregano, dried thyme, etc.