Culinary herbs are useful in the kitchen, since in addition to flavor and aroma, they provide benefits and medicinal properties within a healthy and natural kitchen.

Both culinary herbs and plants are extremely healthy options when it comes to enjoying a healthy and healthy natural cuisine, as they provide aroma and flavor, as well as many medicinal virtues.

Although one of the main uses of many plants and herbs is their medicinal use, since they provide us with very interesting medicinal virtues, they can also be used when enjoying the most natural and healthy healthy cuisine.

This is the case, for example, of those known as culinary herbs; generally aromatic plants that, in addition to properties and benefits, provide a different flavor and aroma to the dishes and recipes to which they are added.

A clear example of the use of these culinary herbs in the kitchen can be found in Mediterranean cuisine, or in a wide variety of cuisines from many countries that stand out for the application of herbs and spices in their dishes (a good example is Indian cuisine.).

Culinary herbs and their use in the kitchen

  • Basil: brings a strong now to the dishes, being ideal to combine them with pasta, rice, tomatoes, eggs, aubergines and peppers. It stands out for its digestive effect.
  • Anise: it is usually an herb widely used in dessert and sweets, but also in savory dishes. It is able to enhance the flavor of salads and boiled vegetables, while in desserts it provides a slightly sweeter and more aromatic flavor. As regards the properties of anise, its digestive and anti-flatulence virtues stand out.
  • Dill: it has a very delicate aroma and a somewhat spicy flavor. It is ideal to add it to dishes with potatoes, fish (such as salmon), soups and peas. It is useful against fluid retention and digestive problems.
  • Tarragon: similar to parsley, it adds flavor to vegetables, salads, mustards and sauces.  It has a digestive effect, and as we indicated in our note on alternatives to salt, it can be a good substitute for salt.
  • Fennel: similar to anise, but with a somewhat stronger flavor. It is useful in salads, fish, soups or desserts (especially with apple). It provides a digestive effect, and is ideal in dishes that are too fatty.
  • Laurel: improves the flavor of dishes with meat and broths, such as stews or casseroles. Of course, although it provides digestive benefits against flatulence, it can be toxic, so it should be used in moderation.
  • Oregano: along with tarragon, it is one of the most common herbs in our kitchen. In fact, it is the best known in Italian cuisine for its use in pastas, pizzas or salads, thanks to its aromatic power.
  • Parsley: it is another of the most used herbs, providing a different touch to the dishes to which it is added. It goes very well with salads or egg dishes. Helps purify and purify the blood.
  • Thyme: used to flavor a wide variety of dishes, among which zucchini, potatoes or aubergines stand out. Provides an interesting digestive and stimulating effect.


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