Herbs are often used to enhance flavors in food. They are usually from the leaves of nonwoody plants.
| 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 |
Bulbets |
| Mustard |
Brassica alba; Brassica nigra |
Seed |
| Onion |
Allium cepa |
Bulb |
| Oregano |
Origanum vulgare |
Leaves |
| Parsley |
Petroselinum crispum |
Leaves |
| Peppermint |
Mentha piperita |
Leaves |
| Sage |
Salvia officinalis |
Leaves |
| Tarragon |
Artemesia dracunculus |
Leaves |
| Thyme |
Thymus vulgaris |
Leaves |
