Fresh herbs are the fragrant leaves and tender stems of plants used to add flavor, aroma, and freshness to food. They range from delicate herbs such as basil, cilantro, dill, and parsley to more robust herbs such as rosemary, sage, thyme, and oregano. Many herbs can be used fresh, dried, or in combination with other ingredients.

Fresh herbs are often used in small amounts, but they can have a significant impact on the flavor of a dish. Tender herbs are commonly added raw or near the end of cooking, while heartier herbs can withstand longer cooking and are often used to flavor soups, sauces, roasts, and braises.