In ancient Egypt, kitchens often featured a built-in herb garden as well. Egyptians valued the use of herbs and spices in their cuisine, not only for flavor but also for their perceived health benefits. Herbs like coriander, cumin, and dill were commonly grown in these kitchen gardens. The Egyptians used these herbs in a wide range of dishes, including bread, meat, and vegetable preparations. They believed that the combination of fresh herbs and spices added depth and complexity to their meals.
