Herbs (Fresh or Dried)

Herbs fall under three major categories - Annuals, Biennials and Perennials.

 

Annuals : 

 

 

Annual herbs bloom only once in a year and perish after that. Basil, Coriander, Dill, and Borage are some examples of annual herbs.

 

Biennials : 

 

Biennial herbs are the one that survice for two searsons (2 years). Parsley Primrose are examples of biennial herbs. They produce leaves in the first season and flowers and seeds in the second season after which the plant does not survive.

 

 

Perennials: 

 

Perennial herbs are the ones that survice more than two growing seasons. Most culinary herbs such as Chives, Fennel, Marjoram, Mints. Oregano, Rosemary, Tarragon, Lavender, Sage, Thyme, etc are perennials. These types of herbs gain maturity in the second year while growing at a slow pace in the first year. 

Sweet Basil
Sweet Basil

Aids the digestion and eases stomach cramps.

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Thai Basil
Thai Basil
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Cinnamon Basil
Cinnamon Basil
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Lemon Basil
Lemon Basil
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Purple Basil
Purple Basil
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Dill
Dill
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Cilantro
Cilantro

Alternate names: Coriander leaf, Chinese parsley, koyendoro, Mexican parsley, pak chee, yuen-sai Characteristics: You either love cilantro or hate it. Its leaves look like flat-leaf parsley's, but note the smaller leaves and lankier stem. Cilantro's flavor is described by some as bright and citrusy, and as soapy by others. This herb pops up in the cuisines of India, Mexico, and Vietnam in dishes like dhania chutney, salsa, and pho.

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Indian Borage
Indian Borage

The Indian Borage (Plectranthus barbatus) has heart-shaped leaves with scalloped edges, and the typical four-cornered stem of the Lamiaceae family. The thick, succulent leaves are entirely covered with short, fine hairs. Try lightly brushing the hairs, and you'll get a pungent aroma. The dried herb of the Indian Borage has rich flavor and thus is used for making tomato sauce, grilled meat and fried vegetables.

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Mint
Mint

Characteristics: The two most widely available varieties of mint are peppermint and spearmint. The leaves of both plants look similar, with their rough-fuzzy, jagged leaves, but they part ways when it comes to their taste: Peppermint has a strong, cooling aftertaste due to the high concentration of menthol; spearmint is lighter and sweeter to the palate. It greatly aids the digestion, and hot infusions can be helpful at the start of a cold.

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Tarragon
Tarragon
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Lemon Thyme
Lemon Thyme

A highly antiseptic gargle or expectorant for coughs and catarrh (Inflammation of the nose and throat with increased production of mucus). Lemon thyme makes a pleasant tisane, with similar medicinal effect.

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Sage
Sage

Sage tea is recommended for indigestion, axienty and depression, and excessive sweating.

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Stevia
Stevia

The sweet extract from the leaves of the stevia plant contained zero calorie natural sweeteners.

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Rosemary
Rosemary

Good as a tisane for headaches, neuralgia, colds, and as an antiseptic gargle.

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Lemongrass
Lemongrass
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Oregano
Oregano

They are good for relieving colds, indigestion and minor respiratory infections.

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