12 Different Types of Herbs for Your Kitchen

Cooking with herbs is a great way to give your dish a unique flavor and aroma.

The different types of herbs used in cooking are varieties of plant leaves, although some herbs are also flowers.

Herbs provide most foods' flavor and may even be used as medication.

The truth is that there has been a long-standing relationship between people and plants.

Below is a list of the different types of herbs that may be grown indoors or outdoors and used.

1. Oregano

Oregano is an open perennial herb that is a member of the mint family. Many chefs refer to it as "wild marjoram."

The spice thrives in the Mediterranean climate and is a native of western and southwestern Eurasia.

It is one of the different types of herbs that are cultivated in cooler areas.

It is a common herb used to season pasta and pizza in most American and Italian cuisines.

When used in dishes, this herb has a sweet and spicy flavor, warming up your meals.

Although it might be difficult to acquire fresh oregano, you can use the dried spice since it has a strong flavor.

While the forerunner works well in chili dishes, Greek oregano is gentler when used on pizza than Mexican oregano.

The plant's flat, round, fuzzy, or smooth leaves are distinctive. It sometimes passes for marjoram, although the two herbs taste quite different.

The green leaves also produce an oil that is effective against fungal infections, respiratory problems, skin diseases, and dyspepsia.

2. Basil

Great basil, often known as basil, is a culinary herb from the Lamiaceae family frequently used in Asian cooking.

It is a delicate plant that is used in several global cuisines. In Western cuisine, "basil" is the cultivar known as Genovese or sweet basil.

Basil is a tropical plant that may be found from Southeast Asia to Central Africa.

This herb may be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.

However, it is often seen as an annual in temperate regions.

Basil is a perennial or annual herb with leaves used in cooking. Depending on the cultivar, plants may grow anywhere from 30 cm to 150 cm tall.

The shape and size of its oblong, vibrant green leaves may vary widely depending on the plant's cultivar.

A leaf may range in size from 1 to 6 cm in both width and length. Basil's main taproot is strong and thick.

At the top of the plant's main stem, inflorescences or spikes of tiny, white flowers may be seen.

This Lamiaceae flower's four stamens and pistils are unique in that they do not lay beneath the upper lip of the corolla but rather rest on top of the inferior lip.

After entomophilous pollination, the flower separates, and the bilabiate calyx sprouts four spherical achenes.

This is undoubtedly one of the different types of herbs.

3. Sage

Sage is one of the different types of herbs that are very expensive.

The perennial plant, sometimes known as garden sage, common sage, or clary sage, develops into a shrub.

The plant belongs to the mint family. It's a great flavor to use in cooking, particularly if you like chicken, sauces, and pasta.

It has a strong mint flavor that blends nicely with liquids and herbal teas.

This herb plant has a lengthy history and has been used for millennia in cooking and medicine.

For instance, people in the past used the herb to heal snakebites and fight off evil.

When steeped like tea, it also aids in the treatment of brain diseases, stomach conditions, and throat and mouth infections.

Interestingly, the name Sage signifies salvation or being saved.

4. Lavender

The Lavandula genus, often referred to as lavender, belongs to the Lamiaceae family and contains 47 species of flowering plants. This is one of the different types of herbs.

It is indigenous to Cape Verde and the Canary Islands in the Old World, and it may also be found on the route from Europe to India through northern and eastern Africa and the Mediterranean.

It is an annual or short-lived herbaceous genus containing subshrubs, miniature shrubs, and perennials resembling shrubs. Within the genus, there are several leaf forms.

When it comes to other regularly farmed species, they may be simple or pinnately toothed, sometimes double pinnate, and dissected.

Most species' leaves are covered with indumentum, also known as leaf hairs, which typically contain essential oils.

The most popular variety is Lavandula angustifolia, sometimes referred to as English lavender. There are several options available. A typical attractive plant is Egyptian lavender.

The cultivated varieties are often discovered as garden escapes in gardens worldwide, far from their original environment.

If left to develop uncontrolled, some lavandula species may become invasive.

5. Rosemary

It is an evergreen shrub with a woody stem. One of the most beneficial but fragrant herbs you can discover is this one.

The plant is a mint family member and is indigenous to the Mediterranean region.

The name is derived from a Latin term that means sea dew. The taste of the herb gas is astringent, and it has a powerful aroma.

This is effective for stuffing chicken, lamb, or turkey. This herb may also be roasted with your meats and vegetables.

It complements meals well and works as a natural medicine for indigestion, pain relief, mental peace, and the reduction of tension and anxiety.

Some cultivars, like the "Arp" type of carrot, may be used to produce vegetables in the winter at temperatures as low as 20 degrees Celsius. It can withstand lengthy periods of being without water.

In many regions of the world, it is seen as a species that might become invasive.

Although the plant develops slowly and the seeds are challenging to germinate, it may survive for up to 30 years.

Forms may be erect or trailing, and the former, in rare circumstances, can reach a height of 1.5 m or even 2 m. The evergreen leaves are 2-4 cm long and 2–5 mm broad, and they have thick, short, woolly hair on both the green top and the white underneath.

6. Lemon Balm

The herbaceous perennial has coarse leaves that are also pale green in color. The plants resemble one another greatly and are members of the mint family. It grows in Iran, Europe, Central Asia, and the Mediterranean areas. The herb is a well-liked ice cream flavor.

As a flavoring for hot or cold teas, it is also delicious. It's one of the different types of herbs that chefs sometimes combine with fruit dishes or make into lemon balm pesto. However, this perennial plant has other medical benefits that date back 2,000 years.

Due to its ability to heal digestive issues, Alzheimer's, and sleeplessness, the Greeks and Romans referred to it as the elixir of life.

7. Dill

The dill spice is often referred to as dill leaf, dill weed, or dillweed by chefs. The herb has a thin, leathery leaf that may vary in color from dark green to bluish-green. People use it to impart a strong flavor and perfume to their meals, and it grows throughout Eurasia.

The well-known savory flavor, which is acidic but earthy, may be found in a variety of foods, including salmon, pickles, sour cream, mayonnaise, and maize. Even though it has a little bitter taste, growing it offers several health advantages.

It helps with digestion, reduced cholesterol, flatulence, diarrhea relief, and sleeplessness. Dill is a useful herb because of its thin, hollow stems and finely split, softly delicate 10–20 cm long leaves.

The final leaf divisions measure between one and two millimeters in width, which is a little bit wider than the threadlike, less than one millimeter wide, and rougher texture of the fennel's equivalent leaves.

The flowers come in tiny umbels with a 2–9 cm diameter and vary in color from white to yellow. The 4-5 mm-long and 1 mm-thick seeds have a longitudinally ridged surface.

For good production, there must be warm to hot summers and enough sunlight; even a little bit of shadow may dramatically reduce production. The soil must be rich and well-drained for this plant. 

The seeds are still good to sow three to ten years later. The plants quickly die after "bolting" since they are monocarpic (seed-producing) and do not flower. Hot temperatures may speed up the onset of bolting.

8. Fennel

Another Mediterranean plant that gives cuisine a lot of flavor is fennel. The perennial herb is a member of the carrot family, not the mint family. It grows on dry land close to rivers and ocean shores. It is a highly prized spice that the Greeks and Romans have used for millennia.

People used it as medicine and in cuisine. Although the leaves have a somewhat sweet flavor, a light spice with an earthy aroma soon emerges. It may be used in salads, soups, and meals with meat. The male and female fennel vary mostly in form, which is intriguing to note.

While the female is longer, the male is rounder in form. Another benefit is the herb's abundance of vitamins, calcium, protein, iron, and magnesium.

You may take pleasure in consuming it to support blood pressure maintenance, metabolism enhancement, and inflammation reduction. This is undoubtedly one of the different types of herbs.

9. Flat Leaf Parsley

It doesn't matter whether you plant curly or Italian flat-leaved parsley; it is a perennial and continues growing. The evergreen herb is used for more than simply plate decoration. It may be used to flavor meals with a French bouquet garni flavor by adding it to soup, stock, or stews. 

You can grow a variety of parsley, including Chinese parsley. Your curly parsley is more mild than your flat parsley, which has a spicy flavor. Additionally, savory ingredients work well as palate-cleansers in pasta and egg dishes.

You may also use it in place of basil while creating pesto. Even growing parsley in light shade is simple if it is grown on a window cell like an outside plant. Organic compost or slow-release fertilizer is all required to promote growth.

It also contains vitamin K, which promotes bone health and aids in the prevention of blood clots. It also contains a lot of vitamin C, which protects against serious illnesses, including cancer, diabetes, heart disease, and stroke.

10. Mint

Several members of the Mint family are found all over the world. It is the plant with the strongest scent and flavoring properties. It may also be found in essential oils, perfumes, and other scented products.

Growing this plant at home is a worthwhile investment if you want to drink mint juleps or mojitos. It works well in drinks and teas because of its warm, fresh flavor that has a tinge of sweetness. The mint and spearmint plants, two types of spices, are also available.

The herb is used to prepare foods in Thai cuisine, such as rolls, and Middle Eastern meals, such as tabbouleh and mint tea. Lamb and chocolate are two more foods that go nicely with it.

It has therapeutic qualities to treat stomach aches, chest pains, nausea, and irritable bowel syndrome, in addition to having a fantastic flavor in meals.

11. Thyme

Thyme is one of the different types of herbs. It is a perennial evergreen plant of the genus Thymus of the mint family Lamiaceae. Thymes are a close cousin of Origanum, another Mediterranean native herb, much as oregano is. 

Thymus vulgaris is one of the most widely cultivated and used thymes for both culinary and therapeutic uses. Thyme grows well in a hot, sunny location with well-drained soil. Plants that are perennials are often planted in the spring and flourish all year.

It is possible to propagate a plant using seeds, cuttings, or rooted plant components. There is no issue with drought. The plant thrives in the wild in the highlands and can resist frigid temperatures.

This shrub, which thrives on arid slopes, is grown from cuttings. You may prune it to prevent it from becoming woody after it blooms.

12. Chives

Allium schoenoprasum, an edible member of the Amaryllidaceae family, produces both leaves and flowers. Chinese onions, shallots, leeks, shallots, and shallots are all related to one another.

Chives are a perennial herbaceous plant that may reach heights of 30 to 50 cm. The roots produce a dense cluster of slender, conical bulbs that measure 1-2 centimeters in length and one centimeter in width.

Its scapes have a delicate feel, are hollow and tubular, up to 50 cm (20 in) long, and 2-3 mm wide. However, before a flower opens, it may seem stiffer than usual.

Chives have a wide range of aesthetic and culinary applications, including dried bouquets of violet flowers. Its flowers are used in salads and blossom vinegar, both of which may be consumed.

Chives need a pH of 6-7, soil rich in organic content, and full sun exposure to flourish. Depending on the year, they may be grown from seeds and reach maturity in the summer or early the following spring.

Chives should be kept moist during germination and grown at 60 to 70°F. In colder locations, chives return in early April after wintering down to their roots. Pruning should be done to chives that are 2 to 5 cm tall and starting to show signs of aging.

When harvesting, stalks have to be cut to the root. The plant's leaves continually regenerate throughout the growing season, enabling continuous harvesting. Chives may suffer damage from leek moth larvae that eat through the leaves or bulbs of the plant.