![<strong>Resinous</strong>](/data/desktop/img/resinious.jpg)
Tasting notes
Resinous
In cooking, herbs are generally classified into two categories: fine and resinous. The fine herbs are more delicate, and have a higher water content – basil, parsley, cilantro, dill (the ones you’re constantly finding spoiled in the crisper). Resinous herbs like rosemary, sage, thyme, and oregano are hardier and oilier, and in this oil are complex aromatic molecules called terpenes. Pine resin is very high in terpenes, which is why the fragrance of the resinous herbs is sometimes also described as green and ‘woodsy’