Which type of herb typically has a stronger flavor profile?

Woody herbs are known for their stronger flavor profile due to their higher concentration of essential oils and robust cell structure. Examples of woody herbs include rosemary, thyme, and sage. These herbs often have dense, sturdy stems and possess potent flavors that can stand up well to cooking methods such as grilling, roasting, or slow-cooking, where the heat and time can extract and enhance their aromatic compounds.

Leafy herbs, such as basil and cilantro, tend to have more delicate flavors that can be easily lost when exposed to high heat. Root herbs, like ginger and garlic, contribute their own distinct flavors, but they do not compare in intensity to woody herbs. Flowering herbs may introduce floral notes, which can be aromatic and pleasant, but they typically lack the depth and robustness associated with woody varieties. Thus, when evaluating flavor intensity, woody herbs are recognized for their strong, earthy, and aromatic characteristics that can dominate a dish.