Herb

In botany, a herb or herbaceous plant (pronounced with or without the h) technically is a seed-bearing plant (most specifically a flowering plant) that does not produce a woody stem with persistent tissue but generally dies down to the ground level each year.
In a more popular sense, the term herb is applied to any useful plant that is employed for medicinal purposes, or for culinary purposes in small quantities related to flavor (such as a condiment or seasoning), or even for spiritual uses. Likewise, the term refers to the substance obtained from the plant and used in that manner.
In this non-botanical sense, the term generally is used regardless of whether the source of the herb is a woody plant or a herbaceous plant. For example, rosemary (Rosmarinus officinalis) is used in traditional Mediterranean cuisine and medicinally as a "herb" despite the fact that it is a woody, perennial plant. However, some limit the term herb, even in the second sense, to herbaceous plants, particularly as related to culinary use (Spicer and VanDyk 2003; Herbert 2006).

Contents

1 Overview

1.1 Herb versus spice


2 Pronunciation of "h" in herb
3 List of culinary herbs and spices

3.1 A
3.2 B


4 C
5 D
6 E
7 F
8 G
9 H
10 J
11 K
12 L
13 M
14 N
15 O
16 P
17 Q
18 R
19 S
20 T
21 U
22 V
23 W
24 Y
25 Z
26 References
27 Credits



In both senses of the term, herbs have added immeasurably to the quality of human life. Humans have a relationship with a vast array of herbaceous plants that offer important ecological, nutritional, economic, and aesthetic values, such as barley, wheat, rice, and other grasses being a main food source and pink carnations serving as a herbaceous ornamental plant. Herbs have provided medicinal and culinary benefits that have enhanced the quality of human life, such as the oregano used in tomato sauces or lemon balm used medicinally as a herbal tea.

Overview
A herbaceous plant is a plant that has one or more stems and leaves that die, at the end of the growing season, to the soil level. Since gymnosperms are typically woody, with some exceptions, herbaceous plants are generally listed as angiosperms or flowering plants. A herbaceous plant may be an annual plant that dies after one growing season, or it may be produced each year, as a biennial or perennial, from plant parts that remain below the ground.

 Salvia lyrata, a herbaceous plantHerbaceous perennial plants have stems that die at the end of the growing season, but new growth forms from the roots or from underground stems or from crown tissue at the surface of the ground. Examples include bulbs, Peonies, Hosta, and grasses. By contrast, non-herbaceous perennial plants are woody plants that have little stems above ground that remain alive during winter and grow shoots the next year from the above ground parts, including trees, shrubs, and vines.
Herbaceous plants are pioneers, or early-successional species. These species are relatively fast growing plants,and have a wide distribution of seeds and stems.

 Herbs: basil
The term herb also is employed popularly in a very different sense related to their usefulness for culinary, medicinal, or spiritual usage. Culinary herbs are distinguished from vegetables in that herbs are used in small amounts and provide flavor (similar to spices) rather than substance to food. In this sense, some herbs contain phytochemicals that, when consumed in small quantities, can be healthy, yet in large quantities can be toxic to the liver. Some types of herbal extract, such as the extract of Hypericum perforatum (St. John's wort), or the Piper methysticum (kava plant) can be used for medical purposes to relieve depression and stress. However, administering high amounts of these herbs may lead to poisoning, and should be used with caution.
The green, leafy part of the plant is often used, but herbal medicine makes use of the roots, flowers, seeds, root bark, inner bark (cambium), berries, and sometimes the pericarp or other portions.

Herb versus spice
The terms spice and herb are often used interchangeably. However, some make a distinction based on what part of the plant is the source, as well as the type of plant. Herbert (2006), and Spicer and VanDyk (2003), for example, consider herbs to come from the leafy part of a herbaceous plant, while spices are obtained from the seeds, berries, bark, root, fruit, or other parts of the plant (even leaves in some cases). For example, cilantro is a herb because it comes from the leaves of Coriandrum sativum while coriander is a spice because it comes from the seeds of the same plant (Spicer and VanDyk 2003). However, this may be more a distinction in terms of the culinary use of the terms, since "herbal medicine" utilizes many sources of plant matter.

Pronunciation of "h" in herb
The h in herb properly can be pronounced or not pronounced (American Heritage 2000). The term herb was borrowed from French, where the (h) was not pronounced, just as it was lost in Latin and not pronounced in the other Romance languages borrowed from Latin. It was, however, generally pronounced in both Old and Middle English, and today, in modern British English, both herb and such derivatives as herbaceous, herbal, and herbivore are pronounced with h (American Heritage 2000). In American English, the h is more commonly not pronounced in the words herb and herbal, but is typically pronounced in herbaceous and herbivore (American Heritage 2000).

List of culinary herbs and spices
 A spice market in Istanbul
This is a list of culinary "herbs and spices." Specifically, these are unrefined and unmixed food or drink additives of botanical origin, used in nutritionally insignificant quantities for flavoring. As such, this list does contain pepper, but not salt (which is a mineral), or curry powder (which is a mixture). It also does not contain herbs or spices that are purely medicinal (such as valerian), fictional (such as aglaophotis), or are used as recreational drugs (such as marijuana).




Contents: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z • See also • External links



A

Ajwain (Trachyspermum ammi)
Allspice (Pimenta dioica)
Alkanet (Anchusa arvensis)
Amchur—mango powder (Mangifera)
Angelica (Angelica archangelica)
Anise (Pimpinella anisum)
Aniseed myrtle (Syzygium anisatum)
Annatto (Bixa orellana L.)
Apple mint (Mentha suaveolens)
Artemisia vulgaris/Mugwort
Asafoetida (Ferula assafoetida)

B

Berberis
Banana
Basil (Ocimum basilicum)
Bay leaves
Bistort (Persicaria bistorta")
Black cardamom
Black cumin
Blackcurrant
Black limes
Bladder wrack (Fucus vesiculosus)
Blue Cohosh
Blue-leaved Mallee (Eucalyptus polybractea)
Bog Labrador Tea (Rhododendron groenlandicum)
Boldo (Peumus boldus)
Bolivian Coriander (Porophyllum ruderale)
Borage (Borago officinalis)

C

Calamus
Calendula
Calumba (Jateorhiza calumba)
Chamomile
Candle nut
Caper (Capparis spinosa)
Caraway
Cardamom
Carob Pod
Cassia
Casuarina
Catnip
Cat's Claw
Catsear
Cayenne pepper
Celastrus Paniculatus—Herb.
Celery salt
Celery seed
Centaury
Chervil (Anthriscus cerefolium)
Chickweed
Chicory
Chile pepper
Chili powder
Cinchona
Chives (Allium schoenoprasum)
Cicely (Myrrhis odorata)
Cilantro (see Coriander) (Coriandrum sativum)
Cinnamon (and Cassia)
Cinnamon Myrtle (Backhousia myrtifolia)
Clary
Cleavers
Clover
Cloves
Coffee
Coltsfoot
Comfrey
Common Rue
Condurango
Coptis
Coriander
Costmary (Tanacetum balsamita)
Couchgrass
Cow Parsley (Anthriscus sylvestris)
Cowslip
Cramp Bark (Viburnum opulus)
Cress
Cuban Oregano (Plectranthus amboinicus)
Cudweed
Cumin
Curry leaf (Murraya koenigii)

D

Damiana (Turnera aphrodisiaca, T. diffusa)
Dandelion (Taraxacum officinale)
Demulcent
Devil's claw (Harpagophytum procumbens)
Dill seed
Dill (Anethum graveolens)
Dorrigo Pepper (Tasmannia stipitata)

E

Echinacea
Echinopanax Elatum
Edelweiss
Elderberry
Elderflower
Elecampane
Eleutherococcus senticosus
Emmenagogue
Epazote (Chenopodium ambrosioides)
Ephedra
Eryngium foetidum
Eucalyptus
Eyebright

F

Fennel (Foeniculum vulgare)
Fenugreek
Feverfew
Figwort
Filé powder
Five-spice powder (Chinese)
Fo-ti-tieng
Fumitory

G

Galangal
Garam masala
Garden cress
Garlic chives
Garlic
Ginger (Zingiber officinale)
Ginkgo biloba
Ginseng
Ginseng, Siberian (Eleutherococcus senticosus)
Goat's Rue (Galega officinalis)
Goada masala
Golden Rod
Golden Seal
Gotu Kola
Grains of paradise (Aframomum melegueta)
Grains of Selim (Xylopia aethiopica)
Grape seed extract
Green tea
Ground Ivy
Guaco
Gypsywort

H

Hawthorn (Crataegus sanguinea)
Hawthorne Tree
Hemp
Herbes de Provence
Hibiscus
Holly
Holy Thistle
Hops
Horehound
Horseradish
Horsetail (Equisetum telmateia)
Hyssop (Hyssopus officinalis)

J

Jalap
Jasmine
Jiaogulan (Gynostemma pentaphyllum)
Joe Pye weed (Gravelroot)
John the Conqueror
Juniper

K

Kaffir Lime Leaves (Citrus hystrix, C. papedia)
Kaala masala
Knotweed
Kokam

L

Labrador tea
Lady's Bedstraw
Lady's Mantle
Land cress
Lavender (Lavandula spp.)
Ledum
 Lemon Balm (Melissa Officinalis)
Lemon basil
 Lemongrass (Cymbopogon citratus, C. flexuosus, and other species)
Lemon Ironbark (Eucalyptus staigeriana)
Lemon mint
Lemon Myrtle (Backhousia citriodora)
Lemon Thyme
Lemon verbena (Lippia citriodora)
Licorice—adaptogen
Lime Flower
Limnophila aromatica
Lingzhi
Linseed
Liquorice
Long pepper
Lovage (Levisticum officinale)
Luohanguo

M

Mace
Mahlab
Malabathrum
Manchurian Thorn Tree (Aralia manchurica)]]
Mandrake
Marjoram (Origanum majorana)
Marrubium vulgare
Marsh Labrador Tea
Marshmallow
Mastic
Meadowsweet
Mei Yen
Melegueta pepper (Aframomum melegueta)
Mint (Mentha spp.)
Milk thistle (Silybum)
Bergamot (Monarda didyma)
Motherwort
Mountain Skullcap
Mullein (Verbascum thapsus)
Mustard
Mustard seed

N

Nashia inaguensis
Neem
Nepeta
Nettle
Nigella sativa
Nigella (Kolanji, Black caraway)
Noni
Nutmeg (and Mace) Marijuana

O

Oenothera (Oenothera biennis et al)
Olida (Eucalyptus olida)
Oregano (Origanum vulgare, O. heracleoticum, and other species)
Orris root
Osmorhiza
Olive Leaf (used in tea and as herbal supplement)

P

Panax quinquefolius
Pandan leaf
Paprika
Parsley (Petroselinum crispum)
Passion Flower
Patchouli
Pennyroyal
Pepper (black, white, and green)
Peppermint
Peppermint Gum (Eucalyptus dives)
Perilla
Plantain
Pomegranate
Ponch phoran
Poppy seed
Primrose (Primula)—candied flowers, tea
Psyllium
Purslane

Q

Quassia
Quatre épices

R

Ramsons
Ras el-hanout
Raspberry (leaves)
Reishi
Restharrow
Rhodiola rosea
Riberry (Syzygium luehmannii)
Rocket/Arugula
Roman chamomile
Rooibos
Rosehips
Rosemary (Rosmarinus officinalis)
Rowan Berries
Rue

S

Safflower
Saffron
Sage (Salvia officinalis)
Saigon Cinnamon
St John's Wort
Salad Burnet (Sanguisorba minor or Poterium sanguisorba)
Salvia
Sichuan Pepper (Sansho)
Sassafras
Savory (Satureja hortensis, S. Montana)
Schisandra (Schisandra chinensis)
Scutellaria costaricana
Senna (herb)
Senna obtusifolia
Sesame seed
Sheep Sorrel
Shepherd's Purse
Sialagogue
Siberian Chaga
Siberian ginseng (Eleutherococcus senticosus)
Siraitia grosvenorii (luohanguo)
Skullcap
Sloe Berries
Smudge Stick
Sonchus
Sorrel (Rumex spp.)
Southernwood
Spearmint
Speedwell
Squill
Star anise
Stevia
Strawberry Leaves
Suma (Pfaffia paniculata)
Sumac
Summer savory
Sutherlandia frutescens
Sweet grass
Sweet cicely (Myrrhis odorata)
Sweet woodruff
Szechuan pepper (Xanthoxylum piperitum)

T

Tacamahac
Tamarind
Tandoori masala
Tansy
Tarragon (Artemisia dracunculus)
Tea
Teucrium polium
Thai basil
Thistle
Thyme
Toor Dall
Tormentil
Tribulus terrestris
Tulsi (Ocimum tenuiflorum)
Turmeric (Curcuma longa)

U

Uva Ursi also known as Bearberry

V

Vanilla (Vanilla planifolia)
Vasaka
Vervain
Vetiver
Vietnamese Coriander (Persicaria odorata)

W

Wasabi (Wasabia japonica)
Watercress
Wattleseed
Wild ginger
Wild Lettuce
Wild thyme
Winter savory
Witch Hazel
Wolfberry
Wood Avens
Wood Betony
Woodruff
Wormwood

Y

Yarrow
Yerba Buena
Yohimbe

Z

Za'atar
Zedoary Root

ReferencesISBN links support NWE through referral fees
American Heritage Dictionary of the English language (American Heritage). 2016. Herb. Retrieved August 11, 2016.
Herbert, S. 2006. Spices versus herbs: What's the difference? Ezine Articles. Retrieved December 2, 2007.
Spicer, F. and J. VanDyk. 2003. Herbs vs. spices. Integrated Pest Management at Iowa State University. Retrieved December 2, 2007.
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Herbs and spices


Herbs

Angelica • Basil • Basil, holy • Basil, Thai • Bay leaf • Boldo • Borage • Cannabis • Chervil • Chives • Coriander leaf (cilantro) • Curry leaf • Dill • Epazote • Eryngium foetidum (long coriander) • Hoja santa • Houttuynia cordata (giấp cá) • Hyssop • Lavender • Lemon balm • Lemon grass • Lemon verbena • Limnophila aromatica (rice paddy herb) • Lovage • Marjoram • Mint • Mitsuba • Oregano • Parsley • Perilla (shiso) • Rosemary • Rue • Sage • Savory • Sorrel • Stevia • Tarragon • Thyme • Vietnamese coriander (rau răm) • Woodruff


Spices

African pepper • Ajwain (bishop's weed) • Aleppo pepper • Allspice • Amchur (mango powder) • Anise • Aromatic ginger • Asafoetida • Camphor • Caraway • Cardamom • Cardamom, black • Cassia • Cayenne pepper • Celery seed • Chili • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Cumin, black • Dill seed • Fennel • Fenugreek • Fingerroot (krachai) • Galangal, greater • Galangal, lesser • Garlic • Ginger • Grains of Paradise • Horseradish • Juniper berry • Liquorice • Mace • Mahlab • Malabathrum (tejpat) • Mustard, black • Mustard, brown • Mustard, white • Nasturtium • Nigella (kalonji) • Nutmeg • Paprika • Pepper, black • Pepper, green • Pepper, long • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Pepper, white • Pomegranate seed (anardana) • Poppy seed • Saffron • Sarsaparilla • Sassafras • Sesame • Sichuan pepper (huājiāo, sansho) • Star anise • Sumac • Tasmanian pepper • Tamarind • Turmeric • Wasabi • Zedoary



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