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This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
Illustration of Myrrhis odorata. Myrrhis odorata is a tall herbaceous perennial plant growing to 2 metres (6 + 1 ⁄ 2 ft) tall and 1 m (3 + 1 ⁄ 2 ft) wide. [7] The leaves are fernlike, 2–4-pinnate, finely divided, feathery, up to 50 centimetres (20 in) long, with whitish patches near the rachis.
For edible herbs that will grow back every year, try these great perennial herbs in your garden. Chives, sage, and more will add so much flavor to your dishes. 20 Perennial Herbs You Can Enjoy ...
Shiso – shiso [17] is the now common name [18] for the Japanese culinary herb, seed, or entire annual plant of Perilla frutescens. Sorrel – or garden sorrel, often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable. Tarragon – perennial herb in the family Asteraceae related to wormwood.
They are used in a variety of ways: as culinary herbs, landscape plants, healing herbs, teas, and worship implements. All true basils are species of the genus Ocimum. The genus is particularly diverse, and includes annuals, non-woody perennials and shrubs native to Africa and other tropical and subtropical regions of the Old and New World. [1]