Fresh herbs

Fresh herbs are aromatic plants commonly used in cooking to enhance the flavor and aroma of dishes. These herbs are used both in their natural state and freshly cut, adding freshness and a distinctive touch to savory and sometimes sweet recipes.

Their origin is diverse, as many fresh herbs come from different parts of the world, although the most common ones like parsley, cilantro, basil, and thyme have roots in the Mediterranean region and Latin America. These plants grow best in temperate climates and can be easily cultivated in home gardens.

In terms of properties, fresh herbs are rich in vitamins (such as vitamin C and K), antioxidants, and bioactive compounds that aid digestion and have natural anti-inflammatory effects. Additionally, being low in calories, they are ideal for adding flavor without extra fats or calories.

In different Hispanic American countries, these ingredients may have different names, although they maintain their culinary essence. Some synonyms or equivalent terms are:

• Aromatic herbs (general term)
• Fine herbs (common in Argentina and Uruguay)
• Herbs of scent (used in Caribbean and Central American countries)
• Culinary herbs

Including fresh herbs in your recipes is essential to enhance natural flavors and achieve healthier and more balanced preparations.