Here are some popular herbs used in various cuisines from around the world:

Basil (Italy, Southeast Asia): Widely used in Italian dishes like pesto and sauces, as well as in Thai cuisine, particularly in dishes like green curry.

Cilantro (Mexico, India): Essential in Mexican salsas, guacamole, and Indian curries. Its bright flavor adds freshness to many dishes.

Mint (Middle Eastern, Mediterranean): Common in Middle Eastern dishes like tabbouleh and yogurt sauces, as well as in Mediterranean salads and drinks like mojitos.

Dill (Scandinavia, Eastern Europe): Popular in pickling, as well as in dishes like gravlax and various salads in Scandinavian and Eastern European cuisines.

Thyme (France, Mediterranean): A key herb in French cuisine, used in stews, sauces, and roasted dishes. It’s also common in Mediterranean cooking.

Oregano (Italy, Greece): Frequently used in Italian pizza and pasta sauces, as well as in Greek dishes like moussaka and salads.

Chives (France, international): Often used as a garnish in French cuisine and in various soups, salads, and creamy sauces worldwide.

Sage (Italy, England): Used in Italian pasta dishes and in English stuffing, sage has a strong flavor that pairs well with rich meats.

Fennel fronds (Italy, Mediterranean): The feathery leaves of the fennel plant are used in salads, fish dishes, and Mediterranean cooking for their distinct anise flavor.

Tarragon (French): A staple in French cuisine, particularly in sauces like béarnaise and in chicken dishes, known for its slightly sweet and anise-like flavor.

Bay Leaves (Mediterranean, international): Commonly used in soups, stews, and braises across various cuisines to add depth of flavor during cooking.

Parsley (Middle Eastern, international): Used as a garnish and ingredient in many dishes across the globe, from Mediterranean tabbouleh to Italian sauces.

These herbs not only define the flavors of their respective cuisines but also add unique character and depth to a wide range of dishes.💡