Herbs and spices are used to flavor food. Herbs are plants lacking permanent woody stems and are valued for qualities such as medicinal properties, flavor and scent. Spices are made from vegetative substances such as seeds, roots and barks.



Ginseng, a perennial herb of eastern Asia and North America. Ginseng has an upright, unbranched stem about two feet (60 cm) high with three leaves at the top, each composed of five thin, pointed leaflets.

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  • Rhizome

    Rhizome, or Rootstock, a fleshy horizontal underground stem of some perennial herbs. See more »

  • Rosemary

    Rosemary, an evergreen shrub native to the Mediterranean region. Rosemary grows to six feet (1.8 m) tall and bears one-inch (2.5-cm) leaves, gray-green above and white below. See more »

  • Saffron

    Saffron, the name of a perennial herb and of a dyestuff and spice obtained from the herb. See more »

  • Sainfoin

    Sainfoin, a perennial herb native to the temperate regions of Europe and Asia. It is also called holy clover. See more »

  • Spice

    Spice, a general name for aromatic and pungent plant substances used for seasoning food. See more »

  • Tansy

    Tansy, or Bitter Buttons, a perennial herb. It is native to Europe and is a common roadside weed throughout most of the United States. See more »

  • Thyme

    Thyme, the common name of a genus of perennial, aromatic herbs. There are about 350 species, most of which are native to Mediterranean regions. See more »

  • Valerian

    Valerian, a family of perennial herbs and shrubs native to north temperate areas. See more »

  • Vanilla

    Vanilla, a genus of climbing orchids grown for commercial use in tropical areas in many parts of the world. See more »

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