Final answer:
Some common aromatic or carminative kitchen herbs include basil, coriander, marjoram, oregano, parsley, rosemary, sage, tarragon, and thyme.
Step-by-step explanation:
These herbs, when used fresh, should exhibit a clean and fresh fragrance and should be free of wilted or brown leaves. Fresh herbs are usually added towards the end of the cooking process to preserve their flavors, which can be diminished by prolonged exposure to heat.
Herbs such as these are a source of essential oils that contain compounds like aldehydes, which contribute to their distinctive odors. For example, cis-3-hexenal gives green leaves their fresh scent and is also used to impart a 'green' herbal odor to shampoos and other products. Essential oils and flavor compounds are what give herbs their unique aromas and flavors, which can vary based on the quality and freshness of the herb.
When cooking with herbs and spices, it is important to consider the timing of their addition. Fresh herbs are best added late in the cooking process, while dried forms might be added earlier to allow flavors to develop. This technique is sometimes known as 'layering' flavors, and is particularly pertinent when using fresh herbs, which are more sensitive to heat.