Chemistry and Cooking with Herbs

Aroma: The herb has volatile oils (rapidly
evaporating)contained in stems and leaves.

Flavor: The herb has chemical compounds
containing flavor chemicals such as
stevioside and capsalin.

We detect flavor though taste, smell, and
texture. Coolness, hotness, and
temperature are also important.

Taste: Types and Herbal examples

Taste buds last an average of 10 days!

Sweet: Stevia, Licorice, Sweet Cicely.

Salty: Sodium ions. Tomatoes.

Sour: Acid: French sorrel.

Bitter: Wormwood, Hops, Wild chicory, Dandelion greens,

Savory or “Umami”: Cheese, Soy sauce, MSG

Cooking With Herbs

Composition or Arrangement:
No chemical change due to temperature
or medium used. Garnishes, dressings.
and cheeses. Salsas, sauces, cocktails made with Lavender or Basil, wrapping with Sea Weed or Shiso. Pesto.

Emulsions , diffusions, infusions
Glazes for meat,
Bouquet garni. Using oils or fats to draw out essential oils/flavors. Teas. Oil and vinegar infusions, herbed butters


Chemical changes in the substances due to
heating, pickling or freezing: Frozen liquids.
From liquid, pickling or using brines that
cause absorption of flavors, change
in texture. Breads, baked goods.