Aromatic Herbs

Aromaticity

In organic chemistry, aromaticity is a chemical property describing the way in which a conjugated ring of unsaturated bonds, lone pairs, or empty orbitals exhibits a stabilization stronger than would be expected from conjugation alone. The earliest use of the term was in an article by August Wilhelm von Hofmann in 1855. There is no general relationship between aromaticity as a chemical property and the olfactory properties of such compounds.

Herb

Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant, while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

aromatic

Adjective

1. Fragrant or spicy.
2. Having a closed ring of alternate single and double bonds with delocalized electrons.

Noun

1. A fragrant plant or spice added to a dish to flavour it, especially the vegetables that serve as the base flavors in a more complex dish.
2. A plant grown for fragrant properties.

herbs

Noun

1. plural of herb