Herbs on the Plate: How Culinary Botanicals Are Shaping Global Cuisine

· The global culinary herb market is projected to reach USD 6 billion by 2028.

· Fresh herb sales in the U.S. surged by up to 50% in 2022.

· Oregano contains higher antioxidant activity than many fruits and vegetables.

· Culinary herbs like basil, lemongrass, and rosemary have shaped global cuisines for centuries, blending tradition with modern innovation.

· Sustainable practices, such as urban farming and reducing herb waste, are helping make fresh herbs an eco-friendly culinary choice.

Herbs have long served as the quiet heroes of global cuisine—subtle in form yet bold in flavor, deeply rooted in history while driving innovation today. From basil and rosemary in Mediterranean stews to lemongrass in Southeast Asian curries, culinary botanicals have shaped how people eat, preserve food, and even heal.

Now, as food culture embraces sustainability, wellness, and creativity, culinary herbs are stepping into the spotlight. The global culinary herb market is projected to grow to USD 6 billion by 2028 as, across continents, chefs and home cooks are turning to herbs not only for taste but for their nutritional benefits, environmental advantages, and ability to connect tradition with modern culinary trends.

A Historical Journey: How Herbs Shaped Global Cuisine

For thousands of years, herbs have been vital to cooking, preservation, and medicine. In the Mediterranean, basil and oregano lent their distinct flavors to olive oil-based dishes, while lemongrass and cilantro became staples of Southeast and South Asian kitchens. And before refrigeration, herbs like rosemary and thyme were used to cure and flavor meats.

The spread of herbs across continents was driven by trade routes. Spices like cinnamon and mint found new homes in unfamiliar lands, blending with local ingredients and inspiring regional cuisine. These global exchanges ensured that culinary herbs became universal tools for flavor, bridging cultures and kitchens.

Culinary Innovation: The Modern Role of Herbs

Today, chefs are reinterpreting classic dishes with native herbs, adding unexpected twists: think lemongrass-infused cocktails, Thai basil in desserts, or minty chimichurri sauces. These botanicals have also become essential to fusion cuisine, where herbs tie together flavors from diverse culinary traditions.

Regional staples like za’atar, pesto, and chutneys show how herbs define entire cuisines. Meanwhile, inventive uses of herbs in global mashups—like cilantro-lime tacos or turmeric lattes—reflect the creativity driving modern gastronomy. In the U.S., fresh herb sales surged by up to 50% in 2022, as home cooks embraced cooking with natural, flavorful ingredients.

Beyond Flavor: The Health Benefits of Culinary Herbs

As interest in natural wellness grows, culinary herbs and spices have found renewed appreciation for their nutritional value and medicinal properties. Herbs like turmeric, rich in anti-inflammatory compounds, and oregano, packed with antioxidants, are celebrated for their health-boosting potential.

Scientific research highlights these benefits. For example, oregano contains higher antioxidant activity than many fruits and vegetables, according to a 2022 study published in Scientific Reports. Meanwhile, turmeric’s active compound, curcumin, has been shown to reduce inflammation and promote heart health. Restaurants and food brands are tapping into this demand for “functional foods,” incorporating herbs into dishes that nourish as well as satisfy.

Sustainability on the Plate: Herbs as Eco-Friendly Ingredients

Culinary herbs are not only versatile and healthy—they’re also a sustainable choice. Compared to resource-heavy crops, herbs have a smaller environmental footprint, requiring minimal water, land, and energy.

Urban farms, rooftop gardens, and vertical growing systems are helping cities produce fresh herbs locally, reducing transportation emissions and food waste. Innovative chefs and home cooks are embracing the entire herb plant, using stems, roots, and leaves in broths, oils, and garnishes. This approach maximizes flavor while minimizing waste. Preserving indigenous herb varieties, meanwhile, supports biodiversity and ensures that these botanicals remain part of our food future.

Regional Examples: Culinary Herbs in Action

Across the globe, herbs tell stories of culture, tradition, and innovation:

· Southeast Asia: Lemongrass and galangal add fragrant layers to curries and soups, while also inspiring contemporary dishes.

· Mediterranean: Rosemary, oregano, and thyme are integral to this region’s flavorful and nutritious cuisine.

· Latin America: Cilantro, epazote, and huacatay bring vibrancy to salsas, stews, and tamales, reflecting rich culinary heritage.

· Nordic Countries: Foraged herbs like sorrel and woodruff capture the essence of “New Nordic” cuisine, where nature drives both flavor and sustainability.

These examples highlight how herbs continue to evolve within—and beyond—traditional cuisines, offering endless possibilities for the modern kitchen.

Herbs as the Future of Flavor, Health, and Sustainability

Culinary herbs and spices have always connected people to the land, to culture, and to each other. Today, their role is even more critical. As chefs, home cooks, and food innovators embrace herbs for their flavor, health benefits, and sustainability, they are shaping a more mindful and creative food future.

By incorporating fresh, local, and seasonal herbs into cooking, we not only celebrate the vibrant diversity of global cuisines but also contribute to a healthier planet. Whether grown in backyard gardens or urban farms, these botanical treasures hold the key to reducing food waste, preserving biodiversity, and inspiring dishes that nourish both body and soul.

Herbs remind us that sometimes, the smallest ingredients make the biggest impact.

David DeSouza is the President of Monterey Bay Herb Co., a bulk culinary herbs and spices company, whose mission is to be the go-to supplier for businesses that harness the power of botanicals for wellness.