The Chinese were said to be among the first to discover the many uses of herbs and spices, both for medicinal purposes and as flavor enhancers in cooking. Chrysanthemums were originally grown for their medicinal properties and were a valued ingredient in a Taoist elixir. Today in China, chrysanthemums are still used in soups, salads, and teas, as well as in beautiful floral displays. A first-century cookbook, attributed to Apicus, a Roman epicurean, features the use of herb combinations as flavor enhancers. Around 1699, an Englishman named John Evelyn wrote a book listing seventy-three salad herbs with details for using each herb.
Herbs are the leaves of fresh or dried plants.
Spices are the aromatic parts of the plant buds, fruits, berries, roots, or bark, usually dried. The leaves of the plant are known as cilantro, which is often used in Mexican cooking. Herbs and spices define specific ethnic flavor preferences. In India, curry is created with as many as ten herbs and spices. In Thailand, curry is used in conjunction with fresh herbs to give it a more delicate flavor.