Smith first handled the basil, parsley, and dill.
Basil is a dual-purpose plant used in both medicine and food, tasting a lot like anise. There are many varieties, with sweet basil being the most representative. In Western cuisine, basil is commonly used for spreading on bread, making salads, and preparing green sauces for Italian pasta.
Parsley is also used for making salads and Italian pasta.
But parsley has one advantage; it can mask the strong, undesirable flavors of other ingredients, making them fragrant and acting as a harmonizer and lubricant. Therefore, it is often used in soups, fish terrines, roast chickens, and more.
Speaking of dill, there's little need to elaborate; it's known as the "little anise" and is commonly paired with fish, shrimp, and shellfish in Western cuisine.
These common herbs in Western cuisine all share one common feature—
They can be used for plating hot dishes!
But if used merely for decoration, they would seem overly extravagant.
