Mixed fresh herbs

Mixed fresh herbs refers to a varied combination of freshly cut aromatic and culinary herbs commonly used to enhance the flavor and aroma of dishes. Among the most frequent are parsley, cilantro, basil, mint, dill, and thyme, although the mix can vary depending on the region or recipe.

The origin of fresh herbs is diverse, as each one comes from different parts of the world: for example, basil has its roots in South Asia and the Mediterranean, cilantro is native to Southwest Asia, while parsley comes from the Mediterranean region. Their cultivation and use in cooking have spread globally due to their properties and versatility.

Mixed fresh herbs provide numerous beneficial properties: they are rich in antioxidants, vitamins (such as vitamin C and K), minerals, and anti-inflammatory compounds. Furthermore, their use helps enhance the flavor of food without adding calories or sodium, making them an ideal ally for healthy eating.

In different regions of Latin America, these mixes may have various names depending on the predominant ingredients and the local culinary culture. Some common synonyms are "fresh herb mix", "fines herbes" (especially when including parsley, chives, tarragon, and chervil), or simply "aromatic herbs". In some areas, they are also known as "cooking herbs" or "assorted fresh herbs".

In cooking, mixed fresh herbs are used to season salads, sauces, stews, fish, meats, and soups, providing a fresh and intense touch that transforms any recipe into a much more flavorful and aromatic dish.