Chart 262 – Herbs

Herbs Chart

Spectrum Chart - 262 : Herbs

1. Amaranth (Amaranthus Caudatus) – Amaranth is a cosmopolitan genus of herbs. Amaranth are cultivated as leaf vegetables, pseudocereals and ornamental plants. Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world.

2. Sweet Leaf (Stevia Rebaudiana) - Sweetleaf is a tender perennial native to parts of Brazil and Paraguay. Sweet leaf is widely grown for its sweet leaves, which are the source of sweetener products known generically as stevia and sold under various trade names. The leaves can be eaten fresh or put in teas and foods.

3. Great Basil (Ocimum Basilicum) - Basil is herbaceous plant that belongs to mint family. It originates from India, where people use it as spice and as medicine at least 5000 years. Basil has light green, silky leaves that are oval in shape. Leaves are oppositely arranged on the stem. Basil can be used fresh or in a dry form. Flower and leaves are edible, but leaves are more often in use.

4. Tea (Camellia Sinensis) - Camellia sinensis is a species of a small tree whose leaves and leaf buds are used to produce tea. Camellia sinensis is native to East Asia, the Indian Subcontinent and Southeast Asia, but it is today cultivated across the world in tropical and subtropical regions. The leaves have been used in traditional Chinese medicine and other medical systems to treat asthma.

5. Vanilla (Vanilla Planifolia) – Vanilla is a flavouring derived from orchids of the genus Vanilla. Vanilla is the second-most expensive spice after saffron. Vanilla is highly valued for its flavour. As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy.

6. Lavender (Lavandula Angustifolia) - Lavender is a type of flowering plant that belongs to the mint family. Lavender grows in dry, sunny areas on well-drained soils. Lavender develops simple, pinnate or multiple pinnate leaves depending on the species. Leaves can be grey or green coloured. They are often covered with fine hairs. Essential oils extracted from the flowers of lavender are massively used in the industry of perfumes and cosmetics. Lavender has antiseptic, antibacterial and anti-depressant properties.

7. Long Pepper (Piper Longum) - Long pepper is cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper is a very rare ingredient in European cuisines, but it can still be found in Indian and Nepalese vegetable pickles.

8. Lemon Grass (Cymbopogon Citratus) - Lemongrass, also known as citronella grass, originates from southern parts of India and Sri Lanka. Lemongrass produces bluish green, thin, blade-like leaves with drooping, pointed tips. Leaves change colour from green to red during the autumn. Crushed leaves emit lemony aroma. Lemongrass can be used fresh, dried or in the form of powder. It represents an integral part of Asian cuisine. It can be also consumed in the form of herbal teas, cocktails and other refreshing beverages.

9. Mint (Mentha Arvesis) - Mint is herbaceous plant that belongs to the family Lamiaceae. Mint grows in temperate climate, usually on the moist soil in areas that provide enough direct sunlight. Leaves of mint can be dark green, greyish-green or purple in colour. They have lanceolate shape and serrated edges. Leaves are grouped in pairs that are oppositely arranged on the stem. Mint is rich source of vitamins A, C and B2. Fresh or dry leaves of mint are used in the preparation of various sweet or salty dishes.

10. Parsley (Petroselinum Crispum) - Parsley is a type of herbaceous plant that belongs to the same family as celery, carrot and cumin (Apiaceae). Parsley has bright green, fern-like leaves that grow from centrally positioned green stem. Leaf stems have stronger taste than leaves. It is used as an ingredient of salads, soups, stews and dishes made of tomato, meat and fish. Chewing of parsley can aid in elimination of bad breath.

11. Rosemary (Rosmarinus Officinalis) - Rosemary is a plant that belongs to the Lamiaceae family. Rosemary grows on dry and sandy soils, with enough sunlight during the day. Rosemary has needle-like evergreen leaves. Rosemary is rich in essential oil that has intense aroma. Because of that, rosemary is often used in aromatherapy and in the preparation of various lotions in cosmetic industry. Rosemary is often used in folk medicine to enhance memory, to treat rheumatism, bruises, sores etc.

12. Indian Bay Leaf (Cinnamomum Tamala) - Indian bay leaf is native to India, Bangladesh, Nepal, Bhutan and China. It has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum. The leaves, known as or tejpatta in Hindi are used extensively in the cuisines of India, Nepal and Bhutan, particularly in the Mughal cuisine of North India.

13. Thyme (Thymus Vulgaris) - Thyme is herb that belongs to the family Lamiaceae. Thyme prefers sunny areas and well-drained soil. It tolerates frost and drought. Thyme is evergreen plant. It has small, aromatic leaves that are oval in shape. Essential oils extracted from the leaves and flowers contain substance called thymol. Thymol is active ingredient in the popular mouthwashes.

14. Marjoram (Origanum Majorana) - Marjoram is a somewhat cold-sensitive perennial herb with sweet pine and citrus flavors. Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes. Marjoram is used for seasoning soups, stews, dressings and sauces.

15. Sorrel (Rumex Acetosa) - Sorrel is a perennial herb in the family Polygonaceae. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable. The leaves, when consumed raw, have a sour taste. Leaves are used in soups and sauces or added to salads.

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