Flavor Character of Herbs

for the most part, have a light and very distinctive aromatic character although they contain relatively low levels of essential oil. For culinary use, the whole herbaceous tops are harvested and may be used fresh or after drying. In the latter case it is usual to remove by mechanical screening the leaves and any floral parts or seeds as may be present from the heavier, harder, and less aromatic stems. 

Within the several groups of herbs given in Table 8.5 there is a close similarity of sensory effect and, when blended together, these tend to reinforce each other in their main flavoring attributes while supplementing each other in their minor aromatic nuances. Individual profiles are, of course, different and often dictate the use of one herb rather than another in a seasoning blend. 

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