Herbs In The Kitchen

The tradition of using herbs to flavour foods is nothing new. It is, in fact, almost as old as the human species itself.
Archaeologists have found evidence which suggests that the earliest cooks used parts of certain plants to season and improve the flavour of particular foods. Mustard seed was chewed with meat, it seems, and the seeds of wild wheat and barley were sprinkled on other foods to add a nutty taste.