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INTRODUCTION

An herb is any plant used whole or in part as an ingredient for health, flavor, or fragrance. Herbs can be used to make teas; perk up cooked foods such as meats, vegetables, sauces, and soups; or to add flavor to vinegars, butters, dips, or mustards. Many herbs are grown for their fragrance and are used in potpourris, sachets, and nosegays; or to scent bath water, candles, oils, or perfumes. Some of the primary herbs are:

  • Chives: It is an Eurasian bulbous herb (Allium schoenoprasum) in the lily family, having clusters of usually pink to rose-violet flowers and cultivated for its long, slender, hollow leaves. The leaves of this plant used as a seasoning.
  • Basil: Basil is an old world aromatic annual herb (Ocimum basilicum) in the mint family, cultivated for its leaves. Belonging to the genus Ocimum, Basil is native to warm regions and has aromatic foliage and terminal clusters of small, usually white flowers. The leaves of this plant used as a seasoning.
  • Dill: It is aromatic herb (Anethum graveolens) native to Eurasia, with inely dissected leaves and small yellow flowers clustered in umbels. Dill is largely used for seasoning.
  • Oregano: A perennial Eurasian herb (Origanum vulgare) of the mint family, having aromatic leaves. Its medicinal properties are used for brining relief to aching muscles and joints. Oregano also has culinary applications as a seasoning agent.
  • Sage: Also called as Ramona, this herb belongs to the mint family and has aromatic grayish-green, opposite leaves.
  • Thyme: It is an aromatic Eurasian low shrubs of the genus Thymus, and predominantly grows in southern Europe. Thyme has small, white to lilac flowers grouped in headlike clusters. It is used as a seasoning agent.

 
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