Why are herbs commonly used in cooking?

Herbs are commonly used in cooking primarily to enhance flavor, aroma, and visual appeal. They offer a wide range of distinctive tastes and scents that can elevate a dish, making it more enjoyable and appealing to the senses. The use of herbs can transform ordinary ingredients into something special by adding complexity and depth to flavors, such as the fresh, vibrant notes of basil or the earthy depth of rosemary.

Additionally, many herbs can add visual interest to a dish, serving as a garnish that enhances presentation. This combination of enhancing flavor, aroma, and visual aesthetics is critical in culinary practice, making the use of herbs fundamental in cooking. While herbs can play a role in preservation and may contribute to the thickening of sauces in certain contexts, these functions are not their primary purpose in cooking.