Herbs

Herbs are not necessarily used as a primary component in a dessert, although often they can function as a main flavor or as the determining flavor profile around which a dessert is built. Herbs aren’t generally pleasant to eat in large quantities. They are mostly used to accompany or enhance other flavors. Herbs that have a strong presence (frontal flavor) should be used in moderation, since they can often overwhelm to the point of numbing any other flavors on the dish, including their own. Think of herbs as enhancers or secondary notes.