BLACK PEPPER

DESCRIPTION   Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, … Continue reading BLACK PEPPER

Read More

CAMOMILE

DESCRIPTION  Chamomile or camomile is the common name for several daisy-like plants of the family Asteraceae that are commonly used to make herb infusions to serve various medicinal purposes. Popular uses of chamomile preparations include treating hay fever, inflammation, muscle spasm, menstrual disorders, insomnia, ulcers, gastrointestinal disorder, and hemorrhoids.  HOW TO GROW  Plant chamomile seeds … Continue reading CAMOMILE

Read More

 CARAWAY

  DESCRIPTION    Caraway , also known as meridian fennel,or Persian cumin,is a biennial plant in the family Apiaceae,native to western Asia, Europe and Northern Africa.The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20-30 cm stems. The main flower stem … Continue reading  CARAWAY

Read More

CARDAMOM

DESCRIPTION   Cardamom , sometimes called cardamon, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, the largest producer until the late 20th century; Bangladesh, Bhutan, Indonesia, Nepal, and Pakistan. They are recognised by their small seed pods, … Continue reading CARDAMOM

Read More

CILANTRO

    DESCRIPTION   An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, … Continue reading CILANTRO

Read More

CINNAMON BASIL

DESCRIPTION   The Cinnamon basil plant can grow up to both three feet tall and three feet wide. It has small thin serrated green leaves with contrasting pale violet-colored stems and lavender spiked flowers. As its name suggests, cinnamon basil has warm cinnamon properties throughout its composition. Its cultivated primarily for its leaves, which have … Continue reading CINNAMON BASIL

Read More

CURRY LEAVES

DESCRIPTION  It is a small tree, growing 4-6 m (13-20 feet) tall, with a trunk up to 40 cm (16 in) diameter. The aromatic leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm (0.79-1.57 in) long and 1-2 cm (0.39-0.79 in) broad. The plant produces small white flowers which can self-pollinate to produce small … Continue reading CURRY LEAVES

Read More

DILL

  DESCRIPTION   Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice. European Dill (Anetheum graveolens) is indigenous to Europe and is cultivated in England, Germany, Romania, Turkey, USA … Continue reading DILL

Read More

GALANGAL

    DESCRIPTION   Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke. It is widely used in South-East Asian cuisine, particularly Thai cookery and is an important ingredient in Thai curry pastes. It can be bought as fresh root, dried root or dried, ground powder.   … Continue reading GALANGAL

Read More

GARLIC CHIVES

    DESCRIPTION    Also known as Chinese leeks, garlic chives impart oniony flavor with a distinctly garlicky overtone. Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking (dumplings, pot stickers, and dipping sauces, for example). White, edible flowers appear in summer, and attract pollinators and other beneficial … Continue reading GARLIC CHIVES

Read More

LEMON BASIL

    DESCRIPTION    Lemon basil, Thai lemon basil or Lao basil (Ocimum – citriodorum) is a hybrid between basil (Ocimum basilicum) and African basil (Ocimum americanum).The herb is grown primarily in northeastern Africa and southern Asia for its strong fragrant lemon scent, and is used in cooking.Lemon basil stems can grow to 20×40 cm … Continue reading LEMON BASIL

Read More

LEMON GRASS

    DESCRIPTION    Cymbopogon, commonly known as lemongrass is a genus of Asian, African, Australian, and tropical island plants in the grass family.Some species (particularly Cymbopogon citratus), are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). Common names include lemon grass, lemongrass, barbed wire grass, … Continue reading LEMON GRASS

Read More

MARJORAM

    DESCRIPTION   Marjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot … Continue reading MARJORAM

Read More

 ONION CHIVES

    DESCRIPTION    llium tuberosum (garlic chives, oriental garlic, Asian chives, Chinese chives, Chinese leek) is an Asian species of onion native to the Himalayas (Nepal, Bhutan, India) and to the Chinese Province of Shanxi. It is cultivated in many places and naturalized in scattered locations around the world.It is a perennial bulbous plant … Continue reading  ONION CHIVES

Read More

 OREGANO

    DESCRIPTION    Oregano is a perennial herb, growing from 20-80 cm tall, with opposite leaves 1-4 cm long. Oregano will grow in a pH range between 6.0 (mildly acidic) and 9.0 (strongly alkaline) with a preferred range between 6.0 and 8.0. The flowers are purple, 3-4 mm long, produced in erect spikes. It … Continue reading  OREGANO

Read More

PARSLEY

    DESCRIPTION   Parsley is a bright green, biennial, plant in temperate climates, or an annual herb in subtropical and tropical areas.Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10-25 cm long with numerous 1-3 cm leaflets, and a taproot used as a food store … Continue reading PARSLEY

Read More

  PURPLE BASIL

    DESCRIPTION   Annual with leafy stems and thin branchy roots. Flowers are two-lipped, 1/2″ long, lavender and grow in racemes at top of stems. Leaves are opposite, ovate with an entire margin. They are also 2-3 inches long, dark maroon-purple and shiny. Fruit are tiny, dark brown seeds.   HOW TO GROW    … Continue reading   PURPLE BASIL

Read More

ROSEMARY

    DESCRIPTION    Rosemary (Rosmarinus officinalis) is a fragrant evergreen herb native to the Mediterranean. It is used as a culinary condiment, to make bodily perfumes, and for its potential health benefits.The herb not only tastes good in culinary dishes such as rosemary chicken and lamb, but it is also a good source of … Continue reading ROSEMARY

Read More

  SAGE 

    DESCRIPTION    Salvia officinalis (sage, also called garden sage, or common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It … Continue reading   SAGE 

Read More

SPEARMINT

DESCRIPTION  Spearmint or spear mint (Mentha spicata) is a species of mint native to much of Europe and Asia (Middle East, Himalayas, China etc.), and naturalized in parts of northern and western Africa, North and South America, as well as various oceanic islands.It is a herbaceous, rhizomatous, perennial plant growing 30-100 cm tall, with variably … Continue reading SPEARMINT

Read More

STEVIA

    DESCRIPTION    Stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana.The active compounds of stevia are steviol glycosides (mainly stevioside and rebaudioside), which have up to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable.These steviosides have a negligible effect on blood … Continue reading STEVIA

Read More

THYME

DESCRIPTION  Thyme is an evergreen herb with culinary, medicinal and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the Oregano genus Origanum  HOW TO GROW It’s hard to grow thyme from seeds because of slow, uneven germination. It’s easier to … Continue reading THYME

Read More

VANILLA

DESCRIPTION  Vanilla is a flavor derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), translates simply as “little pod”. Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called … Continue reading VANILLA

Read More

VETIVER GRASS

DESCRIPTION Chrysopogon zizanioides, commonly known as vetiver (derived from the Tamil) is a perennial bunchgrass of the Poaceae family, native to India. In western and northern India, it is popularly known as khus.Vetiver is most closely related to Sorghum but shares many morphological characteristics with other fragrant grasses, such as lemongrass (Cymbopogon citratus), citronella (Cymbopogon … Continue reading VETIVER GRASS

Read More

BASIL

DESCRIPTION The king of herbs basil herb is one of the ancient and popular herbal plants brimming with notable health-benefiting phytonutrients. This highly prized plant is revered as ‘holy herb’ in many cultures all around the world. Basil belongs to the family of Lamiaceae, in the genus: Ocimum. Its scientific name is ‘Ocimum basilicum.’Basil is … Continue reading BASIL

Read More

AJWAIN

DESCRIPTION Flavorful yet strongly pungent, ajwain seeds are one of the popular spices commonly featuring in Indian and Middle-Eastern cuisine. Botanically, they are the spicy seeds belonging to the family of Apiaceae (Umbelliferae), in the genus; Trachyspermum. Scientific name: Trachyspermum copticum.The Umbellifers are small flowering shrubs (same as the members of carrot or parsley family) … Continue reading AJWAIN

Read More