Herbs

In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties. Culinary use typically distinguishes herbs from spices.

The word “herb” refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are produced from other parts of the plant (usually dried), including seeds, berries, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs.

The ancient Sumerians used herbs in medicine as early as 5000 BC.

  • Basil

    Basil (1)

    Basil may be native to India and is thought to have been grown there for over 5,000 years. The Ancient Greeks were familiar with basil and has a long hsitory of use in Italian and Southeast Asian cuisine. The flavor of basil is best when the leaves are fresh. Cooking or heating the leaves will change the flavor so add the leaves at the last minute to warm dishes. Basil is one of the main ingredients in pesto, along with olive oil and garlic. You can also steep the leaves of basil in milk or cream and create basil flavored confections like chocolates or ice cream.
  • Cilantro

    Cilantro (1)

    Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. The leafy greens are called "Cilantro" in the United States. The rest of the plant and the seeds are called Coriander. The seeds are ground into a spice called Coriander. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is often used in salsas, dips, soups and salads.
  • Coriander

    Coriander (1)

    Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. The leafy greens are called "Cilantro" in the United States. The rest of the plant and the seeds are called Coriander. The seeds are ground into a spice called Coriander. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is often used in salsas, dips, soups and salads.
  • Mint

    Mint (2)

    From Wikipedia, the free encyclopedia Mint family The Lamiaceae or Labiatae (the mint or deadnettle family) are a family of flowering plants. The plants are frequently aromatic in all parts and include many widely used culinary herbs, such as basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla. Some are shrubs, trees (such as teak), or, rarely, vines. Many members of the family are widely cultivated, owing not only to their aromatic qualities, but also their ease of cultivation: these plants are among the easiest plants to propagate by stem cuttings.
  • Traditional

    Traditional (1)

    Herbs that have long traditions of use in various folk remedies and that are often recommended by physicians, pharmacists and herbalists.