Herb broth

Herb broth is a liquid preparation resulting from the infusion or slow simmering of various aromatic and/or medicinal herbs in water. It is commonly used in traditional cooking to impart natural flavor, freshness, and nutritional benefits to soups, stews, rice dishes, and other recipes. Its flavor can vary depending on the herbs used, such as bay leaf, thyme, oregano, parsley, cilantro, or mint, among others.

The origin of herb broth is found in multiple culinary cultures around the world, especially in Mediterranean and Latin American cuisines, where fresh herbs play a fundamental role in the preparation of homemade and traditional dishes. In many households, it is prepared in an artisanal way to take advantage of the natural properties and aromas of the plants.

Among its properties, herb broth is low in calories and provides antioxidant compounds, vitamins, and minerals from the plants used. Furthermore, many herbs have digestive, anti-inflammatory, and revitalizing effects, making the broth a healthy and functional ingredient in various culinary preparations.

In the context of Latin America, herb broth may have different names or variants depending on the region, although there is no exact universal synonym. Some similar or related terms could be herb water, herb infusion, or simply aromatic vegetable broth. In certain countries, specific blends with local herbs that have their own names are also used, but the term "herb broth" is widely understood and used.