In gastronomy, aromatic herbs are mostly used in their fresh state, giving more taste and aroma. However, these herbs have a short shelf life since they deteriorate rapidly and, consequently, their organoleptic properties decrease after being used while cooking. Hence, this research was aimed at assessing the quality of freeze-dried aromatic herbs used for making gastronomic products. The following five herbs were freeze-dried during the development of this project: parsley, peppermint, coriander, basil, and thyme. These herbs were used during the preparation of different foods, which were then assessed by consumers and cooks in terms of their quality and expected organoleptic properties during their consumption and implementation in the kitchen. In general, the gastronomic products and the aromatic herbs used were accepted by both consumers and cooks.