Types of Culinary Herbs

The herbs below are a list of botanical herbs used in popular cuisines today. Prime flavorful culinary herbs are harvested from well tended plants while in their leaf phase. Herbs have two phases of growth: the leaf phase and the flower (or reproductive phase).

When plants enter a flowering stage, leaf production slows down or stops. In this stage the leaves on the plant may become woody, bitter, grassy and yellowed. The quality of these leaves are not optimal for cooking. Growers can delay the flowering phase by harvesting often.



Borage is a culinary herb mostly popular in Central Europe. Its light cucumber fragrance is usually suitable for salads prepared from raw vegetables. Sometimes borage is used to make pureed soups.

Borage is a favorite herb for flavoring summer drinks, usually fruit and wine cups. The blue and occasionally pink delicate flowers are edible. The leaves can be eaten in salads and the flowers added as decoration.

The blooms can also be candied. Watch out for the thorny like leaves. Tender leaves and star-shaped flowers have a very mild cucumber flavor. The plant grows wild in Central and Eastern Europe.

Boiling, frying and simmering will quickly destroy most of its characteristic fragrance.

Young flowers of borage can be pink and become blue only in the course of their individual flowering period.

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