Fresh herbs to taste

Fresh herbs to taste are aromatic plants used in cooking to enhance the flavor, aroma, and presentation of dishes. These herbs can include parsley, cilantro, basil, mint, rosemary, thyme, among others, and are used in both cold and hot dishes.

Origin: Fresh herbs have been used for millennia in various culinary cultures around the world, particularly in Mediterranean, Latin American, and Asian cuisines, where they are valued for their ability to add freshness and complexity to recipes.

Properties: In addition to their culinary value, fresh herbs provide antioxidants, vitamins (such as vitamin C and K), and minerals. Their use in the kitchen not only improves flavor but can also contribute to digestive and anti-inflammatory benefits.

Synonyms in Latin American Spanish: depending on the region, they may be known simply as hierbas frescas, verde fresco, or named specifically according to the variety, for example cilantro (Mexico, Argentina), perejil (various regions), or ají verde in some places for certain spicy and aromatic herbs.