Soft herbs, also called tender herbs, are herbs valued for their leaves rather than woody stems, distinguished from hard (woody) herbs like rosemary, thyme, and sage by their delicate texture and low tolerance for prolonged heat. Common examples include basil, parsley, cilantro, mint, dill, chives, and tarragon.
Because their flavor and color break down quickly under heat, soft herbs are typically added raw or stirred in at the very end of cooking rather than sautéed from the start, unlike hard herbs, which withstand long simmering and are often added early. They're used to garnish, brighten, and finish dishes: chopped into salads and soups, blended into sauces like pesto and chimichurri, or scattered over a finished plate.
Flavor profiles vary widely, from basil's sweet anise notes to cilantro's citrusy brightness to tarragon's licorice edge, and soft herbs commonly pair with citrus, dairy, and light proteins like fish and poultry.