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A refreshing herb used in drinks, desserts, and savory dishes. Known for its cool aftertaste.

A mild, clean-flavored herb used as a garnish and flavor enhancer in a variety of dishes across many cuisines.

A sweet pine and citrus-flavored herb, similar to oregano, but milder. Used in European cuisine, especially with meats and vegetables.

A tall perennial plant whose leaves taste like celery, used in European cooking, especially soups and stews.

A pungent, peppery herb commonly used in Italian, Greek, and Mexican cooking. Best known for its role in pizza seasoning.

A spicy-sweet, aromatic spice made from dried, ground seeds of the Cuminum cyminum plant. It is used in dishes from various cuisines including Mexican, Indian, and Middle Eastern.

A fragrant leaf from bay laurel tree used to season soups, stews, and braises. It imparts a woodsy flavor.

An herb and spice, its leaves are used in some cuisines as an herb while its seeds are commonly ground into a spice. It's slightly sweet with a nutty flavor.

Aromatic herb with feathery leaves, used in European and Middle Eastern cooking, commonly paired with fish, potatoes and yogurt.

A citrus-flavored herb used in Thai and Vietnamese cooking. It adds a zesty lemon flavor to curries and soups.

Flat, green leaves with a mild garlic flavor, popular in Asian cooking, used similarly to chives but with a garlicky taste.

An aromatic herb with a hint of licorice, used in French cuisine, it's a key ingredient to Béarnaise sauce.

A polarizing herb due to its soapy taste for some. Widely used in Mexican, Indian, and Asian cuisines.

A versatile herb with a subtle, dry aroma used in a wide range of dishes, including poultry, and in bouquet garni.

A mild onion-flavored herb used in European and American cuisines, perfect for adding a subtle sharpness to dishes.

Aromatic foliage from the curry tree used mainly in Indian cooking, providing a subtle aroma with citrus notes.

A sweet, fragrant herb used in Italian and Southeast Asian cuisines. Commonly used in pesto and tomato-based dishes.

Seeds of the cilantro plant that have a lemony citrus flavor when crushed. Extensively used in spice blends and curries.

A woody, aromatic herb used in Mediterranean cuisine. Great with roasted meats and vegetables.