Plant Structure, Function, and UsePlant Uses |
What are some common culinary herbs? |
Herbs are often used to enhance flavors in food. They usually come from the leaves of nonwoody plants and sometimes the fruits or bulbs. The following lists some of the more familiar culinary herbs:
Common Name |
Scientific Name |
Part Used |
Basil |
Ocimum basilicum |
Leaves |
Bay leaves |
Laurus nobilis |
Leaves |
Cumin |
Cuminum cyminum |
Fruit |
Dill |
Anethum graveolens |
Fruit, leaves |
Garlic |
Allium satiavum |
Bulbs |
Mustard |
Brassica alba; Brassica nigra |
Seed |
Onion |
Allium cepa |
Bulb, some leaves |
Oregano |
Origanum vulgare |
Leaves |
Parsley |
Petroselinum crispum |
Leaves |
Peppermint |
Mentha piperita |
Leaves |
Sage |
Salvia officinalis |
Leaves |
Tarragon |
Artemesia dracunculus |
Leaves |
Thyme |
Thymus vulgaris |
Leaves |