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