Culinary herbs are plants that are used to add flavor and aroma to food. The term 'culinary herb aromatic' refers to six herbs that are commonly used in cooking: DILL, THYME, SAGE, OREGANO, BASIL, and MARJORAM. DILL is a small, feathery plant with a mild flavor. THYME is a small, woody herb with a strong, pungent flavor. SAGE is a grayish-green herb with a slightly bitter taste. OREGANO is a strong, peppery herb with a slightly bitter flavor. BASIL is a sweet, fragrant herb with a slightly spicy flavor. MARJORAM is a mild, sweet herb with a slightly bitter flavor. Finally, FENNEL is a sweet, anise-flavored herb with a mild licorice taste. All of these herbs can be used to enhance the flavor and aroma of dishes.