Herbs

Rosemary_white_bg

Rosemary

Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name “rosemary” derives from the Latin for “dew” (ros) and “sea” (marinus), or “dew of the sea”.

Thyme

Thyme

In some Levantine countries, and Assyrian, the condiment za’atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence. Thyme is sold both fresh and dried. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh greenhouse thyme is often available year round.

oregano

Oregano

Oregano scientifically named Origanum vulgare by Carolus Linnaeus, is a common species of Origanum, a genus of themint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long. Oregano will grow in a pH range between 6.0 (mildly acid) and 9.0 (strongly alkaline) with a preferred range between 6.0 and 8.0. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called wild marjoram, and its close relative O. majorana is known as sweet marjoram.

Basil 1

Basil

Basil, Thai Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints), sometimes known as Saint Joseph’s Wort in some English-speaking countries. Basil is originally native to India, having been cultivated there for more than 5,000 years, but was thoroughly familiar to Theophrastus and Dioscorides. It is ahalf-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia,Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

Chives

Chives

Chives is the common name of Allium schoenoprasum, the smallest species of the edible onions. A perennial plant, it is native to Europe, Asia and North America. Its English name, chives, derives from the French word cive, from cepa, the Latin word for onion. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes. Chives have insect-repelling properties that can be used in gardens to control pests.

Sage2

Sage

Salvia officinalis (sage, also called garden sage, or common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name “sage” is also used for a number of related and unrelated species.

 Tarragon

Tarragon

Tarragon, (Artemisia dracunculus) is a species of perennial herb in the family Asteraceae. One sub-species, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include “French tarragon” (best for culinary use), “Russian tarragon” (typically better than wild tarragon but not as good as so-called French tarragon for culinary use), and “wild tarragon” (covers various states).

curl Parsleyflat leaf parsley

                                Curl Parsley                                                          Flat Leaf Parsley

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy,Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter.

fennel

Fennel

Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of thefamily Apiaceae (formerly the Umbelliferae).  It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

dill

Dill

Dill (Anethum graveolens), is either a perennial or annual herb. It is the sole species of the genus Anethum. Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are widely used as herbs in Germany, Greece, Poland, Finland, Norway, Sweden, the Baltic, Russia, and central Asia.

mint-leaves

Mint

Mint is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation.

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Lavender Flower

Lavandula (common name Lavender) is a genus of 39 species of flowering plants in the mint family, Lamiaceae. It is grown as a condiment and used in salads and dressings. Flowers yield abundant nectar from which bees make a high-quality honey. Monofloral honey is produced primarily around the Mediterranean, and is marketed worldwide as a premium product.

Horse Parsley

It is also known as alisandershorse parsley and smyrnium. It was known to Theophrastus.

 

Angelica

Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland and Lapland.

Chervil

Chervil (Anthriscus cerefolium), sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbs.

Lemon balm also known as balm or balm mint and not to be confused with bee balm (which is genus Monarda), is a perennial herb in the mint family Lamiaceae, native to center-southern Europe and the Mediterranean region.

Commonly known as lemon grass or oil grass, is a tropical plant from Southeast Asia.

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