Basil Ocimum basilicum

This herb is native to Central Africa and Southeast Asia. It has been used in traditional medicine as well as for food. As an annual herb, the leaves are used as a condiment, spice and its oil used in food flavorings and fragrances in perfumes and soaps. The leaves of Basil are often used as a...

Cilantro Coriandrum sativum

This herb used for flavoring is thought to have come from southern Europe or Asia Minor.

Dill Anethum graveolens

Dill has been a cultivated, annual plant for centuries from the Mediterranean to southern Russia.  Both the dill seeds and leaves are used in cooking. It is now naturalized and grows wild on roadsides and in waste places of North America, South America and India. It is a relative of anise,...

Oregano Origanum vulgare

There are more than fifty varieties of this aromatic perennial herb. The subtle flavors of the leaves of each vary with climate and soil conditions. The small, soft leaves attach to erect hairy stems that can grow up to 90 cm (3 ft) high. Its origin is the Mediterranean and North and West Asia...

Parsley Petroselinum crispum

Parsley is native to southern Europe and is now grown in all temperate areas of the world and some tropical areas with cool seasons. The Romans began using Parsley as early as 3rd century BC. Its oldest uses were medicinal, fresh or in lotions as first aid for insect bites, as a mosquito...