What is the primary role of culinary herbs in cooking?

The primary role of culinary herbs in cooking is to add flavor and aroma to dishes. Herbs are valued for their ability to enhance the natural tastes of food while providing distinctive fragrances that can elevate the overall sensory experience of a meal. When used in various cuisines, culinary herbs can transform simple ingredients into complex, vibrant dishes, making them an essential component in cooking.

While some herbs may have preservative qualities due to their antimicrobial properties, this is not their main function in culinary applications. Tenderizing meats is usually achieved through techniques involving marination or physical methods rather than the use of herbs alone. Although certain herbs may contribute subtle sweetness, they are primarily recognized for their capability to impart flavors and enhance aroma in various culinary creations.