ingredient information
Herbs Natural
A(n) herb is a plant that is valued for flavor, scent, or other qualities.[1] Herbs are used in cooking, as medicines, and for spiritual purposes. In American English the pronunciation of "herb" varies by individual, with the initial "h" either silent or pronounced (/'??b/ or /h'??b/) on no noticeable regional or socioeconomic basis, but in British English the sounded "h" predominates: /'h??b/ (see American and British English pronunciation differences). Herbs have a variety of uses including culinary, medicinal, or in some cases even spiritual usage. General usage differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, resin, root bark, inner bark (cambium), berries and sometimes the pericarp or other portions of the plant. [edit] Culinary herbs Culinary use of the term "herb" typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant, including seeds, berries, bark, root, fruit, and even occasionally dried leaves or roots. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Some culinary herbs are shrubs (such as rosemary, Rosmarinus officinalis), or trees (such as bay laurel, Laurus nobilis) – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both a spice and an herb, such as dill seed and dill weed or coriander seeds and coriander leaves.