Culinary Herbs

Culinary Herbs for Cooking Purposes

Cooking Herbs and Spices	Scientific Name
Ajwain	Trachyspermum ammi
Akudjura	Solanum centrale
Alexanders	Smyrnium olusatrum
Alkanet	Alkanna tinctoria
Allspice	Pimenta dioica
Anardana	Punica granatum
Angelica	Angelica archangelica
Anise	Pimpinella anisum
Aniseed myrtle	Syzygium anisatum
Annatto	Bixa orellana
Apple mint	Mentha suaveolens
Asafoetida	Ferula assafoetida
Asarabacca	Asarum europaeum
Avocado Leaf	Peresea americana
Barberry	Berberis vulgaris and other Berberis spp
Basil	Ocimum basilicum
Basil, Lemon	Ocimum citriodorum
Bay Leaf	Laurus nobilis
Bergamot	Monarda didyma
Boldo	Peumus boldus
Borage	Borago officinalis
Black Cardamom	Amomum subulatum, Amomum costatum
Black Mustard	Brassica nigra
Blue Fenugreek, Blue melilot	Trigonella caerulea
Brown Mustard	Brassica juncea
Camphor Laurel	Cinnamomum camphora
Calendula, Pot Marigold	Calendula officinalis
Candle nut	Aleurites moluccanus
Capers	Capparis spinosa
Caraway	Carum carvi
Cardamom	Elettaria cardamomum
Carob	Ceratonia siliqua
Catnip	Nepeta cataria
Cassia	Cinnamomum aromaticum
Cayenne Pepper	Capsicum annuum
Celery seed	Apium graveolens
Chervil	Anthriscus cerefolium
Chicory	Cichorium intybus
Chili pepper	Capsicum spp.
Chipotle	Capsicum annuum
Charoli	Buchanania lanzan
Chives	Allium schoenoprasum
Cicely, Sweet Cicely	Myrrhis odorata
Cilantro, Coriander Greens, Coriander Herb	Coriandrum sativum
Cinnamon, Indonesian	Cinnamomum burmannii, Cassia vera
Cinnamon, Saigon or Vietnamese	Cinnamomum loureiroi
Cinnamon, True or Ceylon	Cinnamomum verum, C. zeylanicum
Cinnamon, White	Canella winterana,
Cinnamon Myrtle	Backhousia myrtifolia
Clary, Clary Sage	Salvia sclarea
Cloves	Syzygium aromaticum
Coriander seed	Coriandrum sativum
Costmary	Tanacetum balsamita
Cuban Oregano	Plectranthus amboinicus
Cubeb pepper	Piper cubeba
Cudweed	Gnaphalium spp.
Culantro, culangot, Long Coriander	Eryngium foetidum
Cumin	Cuminum cyminum
Curry Leaf	Murraya koenigii
Curry Plant	Helichrysum italicum
Dill seed	Anethum graveolens
Dill herb or weed	Anethum graveolens
Elderflower	Sambucus spp.
Epazote	Chenopodium ambrosioides
Fennel	Foeniculum vulgare
Fenugreek	Trigonella foenum-graecum
Filé powder, gumbo filé	Sassafras albidum
Fingerroot, krachai, temu kuntji	Boesenbergia rotunda
Galangal, greater	Alpinia galanga
Galangal, lesser	Alpinia officinarum
Galingale	Cyperus spp.
Gambooge, Goraka	Garcinia gummi-gutta
Garlic chives	Allium tuberosum
Garlic	Allium sativum
Garlic, Elephant	Allium ampeloprasum var. ampeloprasum
Ginger	Zingiber officinale
Ginger, Torch	Etlingera elatior
Golpar, Persian hogweed	Heracleum persicum
Gotu Kola	Centella asiatica
Grains of paradise	Aframomum melegueta
Grains of Selim, Kani Pepper	Xylopia aethiopica
Ground ivy	Glechoma hederacea
Hops	Humulus lupulus
Horseradish	Armoracia rusticana
Houttuynia	Houttuynia cordata
Huacatay, Mexican Marigold, Mint Marigold	Tagetes minuta
Indonesian Bay-Leaf, Daun salam	Eugenia polyantha, Syzygium polyanthum
Jasmine	Jasminum spp.
Jimbu	Allium hypsistum
Juniper berry	Juniperus communis
Kaffir Lime Leaves, Makrud Lime Leaves	Citrus hystrix
Kala Jeera, Black Cumin	Bunium persicum
Kencur, Galangal, Kentjur	Kaempferia galanga
Kepayang, keluak, kluwak	Pangium edule
Kokam seed	Garcinia indica
Korarima, Ethiopian cardamom, false cardamom	Aframomum corrorima
Koseret	Lippia adoensis
Lavender	Lavandula spp.
Lemon Balm	Melissa officinalis
Lemongrass	Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.
Lemon Ironbark	Eucalyptus staigeriana
Lemon Myrtle	Backhousia citriodora
Lemon Verbena	Lippia citriodora
Lesser Calamint	Calamintha nepeta, nipitella, nepitella
Liquorice, Licorice	Glycyrrhiza glabra
Lime Flower, Linden flower	Tilia spp.
Lovage	Levisticum officinale
Mace	Myristica fragrans
Mahlab, St. Lucie Cherry	Prunus mahaleb
Malabathrum, Tejpat	Cinnamomum tamala
Marjoram	Origanum majorana
Marsh Mallow	Althaea officinalis
Mastic	Pistacia lentiscus
Mesquite	Prosopis spp.
Mint	Mentha spp. There are about 25 species with hundreds of varieties
Musk mallow, Abelmosk	Abelmoschus moschatus
Mustard, Black, Mustard plant, Mustard seed	Brassica nigra
Mustard, Brown, Mustard plant, Mustard seed	Brassica juncea
Mustard, White, Mustard plant, Mustard seed	Sinapis alba
Nasturtium	Tropaeolum majus
Nigella, Kalonji, Black caraway, Black onion seed	Nigella sativa
Njangsa, Djansang	Ricinodendron heudelotii
Nutmeg	Myristica fragrans
Nutmeg, Calabash, Ehuru	Monodora myristica
Olida	Eucalyptus olida
Oregano	Origanum vulgare, O. heracleoticum, and other species
Orris root	Iris germanica, I. florentina, I. pallida
Pandan flower, Kewra	Pandanus odoratissimus
Pandan leaf, Screwpine	Pandanus amaryllifolius
Paprika	Capsicum annuum
Paracress	Spilanthes acmella, Soleracea
Parsley	Petroselinum crispum
Pepper: black, white, and green	Piper nigrum
Pepper, Dorrigo	Tasmannia stipitata
Pepper, Long	Piper longum
Pepper, Mountain, Cornish Pepper Leaf	Tasmannia lanceolata
Peppermint	Mentha piperata
Peppermint Gum leaf	Eucalyptus dives
Perilla, Shiso	Perilla spp.
Pink Pepper	Schinus terebinthifolius
Wild Betel	Piper sarmentosum
Poppy seed	Papaver somniferum
Quassia	Quassia amara
Ramsons, wood garlic	Allium ursinum
Rice Paddy Herb	Limnophila aromatica
Rosemary	Rosmarinus officinalis
Rue	Ruta graveolens
Safflower	Carthamus tinctorius, for yellow color
Saffron	Crocus sativus
Sage	Salvia officinalis
Saigon Cinnamon	Cinnamomum loureiroi
Salad Burnet	Sanguisorba minor
Salep	Orchis mascula
Sassafras	Sassafras albidum
Savory, Summer	Satureja hortensis
Savory, Winter	Satureja montana
Sesame seed	Sesamum indicum
Sichuan pepper	Xanthoxylum piperitum
Silphium, Silphion, Laser, laserpicium, lasarpicium	Roman cuisine, Ancient Greek cuisine
Sorrel	Rumex acetosa
Sorrel, French	Rumex scutatus
Sorrel, Sheep's	Rumex acetosella
Spearmint	Mentha spicata
Spikenard	Nardostachys grandiflora or N. jatamansi
Star anise	Illicium verum
Stinging Nettle	Urtica dioica
Sumac	Rhus coriaria
Summer savory	Satureja hortensis
Sweet woodruff	Galium odoratum
Szechuan pepper, Sichuan pepper	Zanthoxylum piperitum
Tarragon	Artemisia dracunculus
Thyme	Thymus vulgaris
Lime Thyme	Thymus citriodorus
Turmeric	Curcuma longa
Vanilla	Vanilla planifolia
Vietnamese Balm	Elsholtzia ciliata
Vietnamese Cinnamon	Cinnamomum loureiroi
Vietnamese Coriander	Persicaria odorata
Wasabi	Wasabia japonica
Water-pepper, Smartweed	Polygonum hydropiper
Watercress	Rorippa nasturtium-aquatica
Wattleseed, Australian acacia
White Mustard	Sinapis alba
Wild thyme	Thymus seritriodorum pyllum
Winter savory	Satureja montana
Wintergreen	Gaultheria procumbens
Wood Avens, Herb Bennet	Geum urbanum
Woodruff	Galium odoratum
Wormwood, Absinthe	Artemisia absinthium
Yellow Mustard	Brassica hirta = Sinapis alba
Yerba Buena	Clinopodium douglasii
Za'atar	These are herbs from the genera Origanum, Calamintha, Thymus, and Satureja
Zedoary	Curcuma zedoaria

Culinary Herbs and Their Uses

Allspice
This is a spice that is best when freshly ground. It taste like a mix of nutmeg, cinnamon and cloves. This is an all-purpose spice that can be used for desserts and salads.

Bay Leaves
The bay leaves have a mild flavor and give their best flavor when dried. The bay leaves can be used in soups, stews, tomato sauces and even while boiling shellfish.

Cream of Tartar
This is one spice that has a creamy texture and is used with egg whites and for baking purposes.

Dill Seed
The dill seed and weed has a mild sour flavor. This common cooking herb and spice is used as leaves, seeds and even whole. You can use it with eggs, fish, meats, potato, bread pudding, salads, sauces and even pickles.

Fennel Seeds
This has a similar taste like anise but is a bit sweeter. This is used in soups, stews and salads.

Ginger
This has a peppery and sweet taste that is used in bread recipes, cakes, cookie recipes and brownie recipes. It is a common cooking herb in the culinary delights of Asian cuisine.

Horseradish
This is a common cooking herb and spice that has a sharp flavor like that of mustard. It is used in flavoring beef recipes, sausage recipes, fish recipes and potato salads.

Juniper Berries
These come with a pungent, piney flavor used to cook beef and pork recipes as well as marinades and sauces.

Marjoram
Marjoram herb has a delicate flavor used in stews, soup, marinades and added to the final dish to help conserve the flavor.

Oregano
These have similar flavor like marjoram but it is not that sweet. It is used in Italian, vegetarian recipes and soups.

Parprika
This is a common herb that has a sweet to hot and bitter flavor used in potato salads, egg salads, goulash and Hungarian dishes.

Rosemary
This is a very aromatic herb that has a lemony pine scent. It is used in many meat recipes and sauces.

Saffron
This is a very pungent and expensive herb used to flavor rice, stews and fish.

Tarragon
This has a flavor that is similar to anise and used in tartar sauce, cream sauces, egg and seafood salads.

Vanilla
This has a sweet and aromatic flavor that is used in dessert, ice creams, pudding and cake recipes.

Winter Savory
This slightly minty flavored herb with a strong taste is used in pâté, meat, fish, soups and bean dishes.