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An herb that grows wild and has been sought for centuries in various regions of the world as a plant species often associated with properties that promote healing or improved physical and mental performance.

An aromatic herb from the mint family, which is sometimes used in cooking. The leaves and shoot tips from the plant are added to salads, soups, sauces, and savory dishes for flavoring.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

Native to South America, this herb grows into a shrub, producing a natural sweetener obtained from the leaves.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

An herb which is also referred to as Sweet Cicely, Chervil and Myrrh, that is native to western Asia and Europe, but is also grown in many other regions.

Often considered to be a perennial ornamental for use in gardens, Germander is a herb that is used in the food industry for the production of beverages or a herb considered by some to be helpful with medical problems.

An herb from the Asteraceae family of plants that is commonly used in Mexican cooking as a flavoring for bean dishes.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

An herb that is an evergreen shrub containing may light green, aromatic leaves that become bluish green as it matures.

A common herb that is native to Europe and western Asia, but is also grown in many other parts of the world.

Originating from the Middle East region of Europe, this variety of herb is a flowering plant that grows wild in many areas sprouting a colorful purple, star-shaped flower when mature.

A type of herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods.

An herb, which is a perennial plant with long stemmed pinnate leaves that are almost round in shape with serrated edges.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

An herb which belongs to the parsley family of plant, that develops fine feathery leaves from a single stalk.

An aromatic herb, with an aroma similar to nutmeg or black pepper, that grows 6 to 8 feet tall and is commonly used for seasoning Mexican food dishes and mole verde.

A round club-like utensil, similar to a pestle, that easily crushes fruit, seasonings and herbs in the bottom of a glass when making beverages requiring the juice or flavor of a fresh herb or fruit to enhance the taste of the drink.