Why are herbs often used in culinary practices?

Herbs are frequently used in culinary practices primarily to enhance flavor and aroma. They contribute complex and diverse tastes to dishes, which can elevate the overall dining experience. The natural essential oils and compounds found in herbs provide unique flavors that can complement or contrast with the ingredients in a dish, adding depth and character.

Using herbs can also introduce fresh and vibrant aromas, which stimulate the senses and can make a meal more enjoyable. This enhancement of flavor and aroma is key to creating well-balanced and appealing dishes. While herbs can also play a role in food preservation or even contribute to the thickening of sauces in some cases, their primary purpose in cooking is to provide that boost in taste and fragrance.