Oatmeal Farm Network | Herbs Varieties

Anise (Leaves)
The leaves of the anise plant, used as a fresh herb to impart a strong, sweet licorice flavor to salads, vegetable dishes, and certain sauces.

Basil
A highly aromatic herb with soft, bright green leaves, known for its sweet, slightly peppery flavor; central to pesto and many Italian dishes.

Chervil
A delicate, anise-flavored herb with lacy leaves, commonly used in French cuisine (as part of *fines herbes*) to season fish, eggs, and light soups.

Chives
A delicate member of the onion family with a mild, fresh onion flavor, primarily used as a garnish for eggs, potatoes, and savory toppings.

Cilantro
The fresh leaves of the coriander plant, known for its bright, polarizing flavor, and a staple in Mexican, Indian, and Southeast Asian cuisines.

Curry Leaf
The aromatic leaves of the curry tree, indispensable in South Indian and Sri Lankan cooking. They are typically fried in oil to release a distinctive, nutty, and slightly citrus flavor.

Dandelion
The leaves of the dandelion plant, used as a slightly bitter, peppery leafy green vegetable in salads or cooked dishes.

Dill Weed
The feathery green leaves of the dill plant, known for their fresh, slightly grassy and tangy flavor; commonly used to season fish, pickles, and potato salad.

Epazote
An aromatic herb with a strong, pungent flavor described as a mix of oregano, anise, and tarragon. Essential in Mexican cuisine, especially when cooking beans to aid digestion.

Lemon Balm
A member of the mint family known for its distinct, fragrant lemon scent and flavor. It is often used in teas, poultry dishes, fruit salads, and desserts.

Lovage
A tall perennial herb whose leaves and stems offer a strong, intense flavor reminiscent of celery and parsley, commonly used in broths, stocks, and soups.

Makrut Lime Leaves
The distinctively shaped leaves of the Makrut lime tree, known for their intense, bright citrus aroma. They are a core ingredient in Thai and other Southeast Asian curries, soups, and stir-fries.

Marjoram
A delicate herb closely related to oregano, offering a sweeter, milder flavor with floral and citrus notes; often used in slow-cooked red meats and vegetable dishes.

Mint
A versatile herb with a distinct cooling effect, used in both sweet and savory dishes, beverages, and as a contrast to rich meats like lamb.

Motherwort
Leonurus cardiaca, an herbaceous perennial plant in the mint family, used as a herbal remedy.

Nettle
A stinging plant (Urtica dioica) whose leaves become edible when cooked, with a flavor similar to spinach and cucumber.

Oregano
A pungent, aromatic Mediterranean herb with a warm, earthy flavor, indispensable in Greek and Italian cooking; retains flavor well when dried.

Osha Root
Osha Root (Ligusticum porteri) — an aromatic mountain herb in the parsley family (Apiaceae), valued for its pungent, spicy, celery-like root. Traditionally used in Native American and Southwestern herbal medicine for its warming, earthy flavor and aromatic qualities.

Parsley
A versatile, slightly peppery herb used as a garnish or to brighten the flavor of almost any savory dish, including sauces, soups, and salads.

Rose Geranium
An aromatic plant whose leaves are used for flavoring baked goods and desserts due to their sweet, floral, rose-like scent.

Rosemary
An aromatic evergreen shrub with needle-like leaves and a strong, piney flavor, popular for seasoning roasted meats and potatoes.

Sage
An aromatic evergreen herb with a strong, earthy flavor, traditionally used to season poultry, pork, and holiday stuffing.

Salad Burnet
A perennial herb whose fresh leaves have a delicate flavor resembling cucumber. It is primarily used raw in salads, sauces, and cold drinks.

Savory
An aromatic herb with peppery notes. The leaves of Summer Savory are milder and more commonly used, while Winter Savory has a stronger, more pungent flavor. Both are popular with beans and meats.

Shiso
An aromatic herb from the mint family, also called Perilla. It has a unique, complex flavor—sometimes described as cinnamon, clove, and mint—and is a staple in Japanese and other Asian cuisines.

Sorrel
A leafy herb with a distinct, strong lemony, acidic flavor, often used in soups and sauces.

Tarragon
A perennial herb with slender leaves and a subtle anise-like flavor, essential to French cuisine for chicken, fish, and sauces like béarnaise.

Thyme
A low-growing, aromatic herb with small leaves, widely used in savory dishes, soups, and stews; essential to French and Mediterranean cooking.

Herbs Ingredient Types