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Herbs
Appears in
Published 1991
In culinary usage spices are usually roots, seeds, berries, bark, and other fruits (see Spices), while herbs are leaves or flowers. The aromatic vegetables, such as garlic and shallots, comprise a third group of flavorings.
An experienced saucier uses herbs at several stages of the sauce-making process. The decision as to when to use a certain herb depends on the herb’s flavor and its reaction to heat. Some herbs contribute to the background flavor of a sauce, while others are added at the last minute to add finesse and freshness or a character of their own.