Herb

Herb is a plant or part of a plant used for flavoring, fragrance, medicine, or culinary garnish. In culinary contexts, herbs typically refer to the leafy parts of non-woody plants, such as basil, parsley, cilantro, dill, thyme, oregano, chives, and mint, used fresh or dried. Botanically, the term can apply more broadly to any herbaceous plant whose leaves, flowers, or young shoots are valued for flavor or scent; many culinary herbs are perennials, and some woody plants such as rosemary and sage are also used as herbs.

Herbs are distinct from spices, which are generally derived from seeds, fruits, bark, roots, or other non-leafy plant parts. They are cultivated in gardens or containers, prefer well-drained soil and adequate sun, and are typically harvested by cutting leaves or shoots before flowering to preserve flavor. After harvest, herbs may be dried, frozen, or used fresh; many people extract essential oils for concentrated aroma and flavor.

Uses and significance: Herbs enhance taste and aroma in cooking, and are also used in traditional medicine, cosmetics, and perfumery. They hold cultural importance worldwide and form a sizeable segment of the agricultural and pharmaceutical sectors through herbs and their essential oils.

Safety and regulation: Some herbs interact with medications or cause allergic reactions; misidentification, adulteration, or pesticide residues can pose risks. Proper sourcing, handling, and dosing help reduce safety concerns.