What is the primary function of herbs in cooking?

The primary function of herbs in cooking is to add flavor, aroma, and color to dishes. Herbs, through their distinctive tastes and scents, help to enhance the overall sensory experience of a meal, making it more enjoyable and appealing. Their aromatic qualities can awaken the palate and elevate the dish, transforming a simple recipe into something extraordinary. Additionally, the vibrant colors of fresh herbs can improve the visual presentation of a dish, making it more attractive to diners.

While herbs can play secondary roles, such as providing some nutritional benefits or even having mild preservative qualities, their main purpose is to infuse dishes with depth and character. This is why options focused on preservation, nutritional enhancement, or sodium replacement do not represent herbs' primary culinary function.