What is the main function of herbs in cooking?

The primary role of herbs in cooking is to enhance flavor and aroma in dishes. Herbs contain essential oils and compounds that contribute aromatic qualities and depth to recipes. When used effectively, they can elevate the overall taste profile, making dishes more enjoyable and complex. They can add brightness, earthiness, or a blend of flavors that complement the other ingredients used.

While herbs can contribute subtle color variations to a dish, that is not their main function. Similarly, thickeners and preservatives serve very different purposes; thickeners like flour or cornstarch modify the texture of sauces, whereas preservatives are used to increase the shelf life of foods. Thus, the enhancement of flavor and aroma stands out as the most fundamental reason for incorporating herbs into cooking.