Plant Medicinal


A close comparative to mint, basil has a floral anise- and clove-like taste and aroma. There are two key types of basil: Sweet, or Genoese, basil and Asian basils. In Western cuisine, basil is greatest often associated with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs logically with tomatoes, but it can be used with nearly every type of meat or seafood. Asian basil has a more different anise flavor and is often used in soups, stews, stir fries and curry pastes.



One of the most public and versatile herbs used in Western cooking, parsley has a light peppery flavor that counterparts other seasonings. It's most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Flat-leaf or Italian parsley has the best touch and flavor for cooking. Curly parsley is best used only as a garnish.



Cilantro, also called coriander, has a flavor that particular people find "soapy," but it's still one of the world's most general spices. Many people are addicted to its bright stimulating flavor, and it's a staple of Latin and Asian cooking. The sweet stems and leaves are typically eaten raw, added after a dish has been cooked. The roots are used to make Thai curry pastes.



Although more frequently associated with sweet treats, mint provides its cooling, peppery bite to plenty of savory dishes, mainly from the Middle East and North Africa. Fresh mint is faultless for summer-fresh salads, to liven up a sauce and or to brew aromatic teas. The cooling flavor is also used to annoyance spicy curries.



A tough, woody herb with a pungent flavor, rosemary's spiky leaves can be charity fresh or dried for long cooking in soups, meats, stews or sauces. Because the flavor is robust, it's best to add rosemary thriftily at first and more if required. Fresh rosemary can be stored for about a week in the fridge either in a plastic bag or stems down in a glass of water with a plastic bag everywhere the top.