erva

Erva is a Portuguese term that refers to a wide range of herbaceous plants valued for their aroma, flavor, or medicinal properties. In everyday use, the word covers both culinary herbs and medicinal plants, and it can also denote plants considered as weeds in certain contexts. The term derives from Latin herba, passing into Old Portuguese as erva, with its meaning extending to various herbaceous species.

Common categories include ervas aromáticas, such as manjericão (basil), alecrim (rosemary), tomilho (thyme), sálvia (sage), hortelã (mint), salsa (parsley), coentro (cilantro), endo (dill) and funcho (fennel). Many ervas are used fresh, though drying concentrates their flavors and preserves them for longer storage. Some species are perennial, like rosemary, thyme, and sage, while others are annuals or short-lived, such as basil and cilantro.

Cultivation typically occurs in home gardens or containers, with a preference for full sun, well-drained soil, and regular trimming to sustain growth and flavor. Beyond culinary use, ervas are employed in traditional medicine, aromatherapy, and perfumery, and their essential oils are extracted for flavoring and fragrance industries. Economically, herbs form a significant segment of small-scale farming and specialty markets worldwide, supporting culinary arts, herbal remedies, and phytopharmaceutical applications.