For many people, Culinary Herbs is the most recognizable and the most useful. Even those who have never used an herbal supplement in their life, know what some fresh basil can do to a meal; the difference some oregano can make in spaghetti sauce; or how some fresh chives can make a baked potato come to life.

But, then when asked to define a culinary herb, many of us are quite loss. “Why of course, you know what an herb is,” you say, “trying to back out of reciting a strict definition. Here let me help you out.

Culinary herbs — sometimes referred to as sweet herbs – are those plants, whether they be annual, biennial or perennial, that have tender roots or ripe seeds. They also possess an aromatic flavor (yes, they smell darned good!) and they have a great flavor.

If you think that you’re among the first generation to discover some of these herbs — I hate to disappoint you. As long as mankind has been eating, womankind (not to be sexist now though) has been literally spicing up cooking with herbs. Paleontologists have discovered the ancient Egyptians used herbs even before the pharaohs ordered the building of the pyramids.

Similarly, the ancient Chinese naturally turned to the plants in their gardens in order to enhance the flavor and appearance of the meals.

And of course, you need look no further than the Bible to see how herbs were not only used, but actually prized by many. Read through the gospels of Matthew and Luke. You’ll find references to tithes paid in herbs like mint, cumin, and other herbs deemed valuable.

Now take a quick look at the Old Testament. More than 700 years before the birth of Christ, Isaiah talks about sowing and threshing cumin. And since it’s used in the same reference — and grown in the same fields as — barley and wheat, you just take for granted that it’s used for culinary purposes.

Unfortunately, the use of these specialty herbs has lost the general appeal that has kept the wheat, barley and even rye staples of cooking. And that’s a shame.

Perhaps only one herb has really kept its status among cooks as a must-have — and that’s parsley. Today few of us use, or are even aware that such herbs as hyssop, rue or horehound exist, let alone use them daily in our cooking.

And this is a shame. If mankind in general had kept pace seriously cultivating some of these herbs, then the flavors of them could have been remarkably improved throughout history. And would make cooking today even more exciting.

But mankind’s loss is your gain. Since some herbs are so difficult to find, growing them yourself is really your only option. And now, you have the wonderfully thrilling chance of growing these in your own back yard — or even right on your windowsill.

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