Oatmeal Farm Network | Culinary Herbs Varieties

Oatmeal AI

Culinary Herbs Plant Types

Basil (31 Varieties)
A fragrant culinary herb from the mint family, celebrated for its sweet, peppery leaves in Italian and Southeast Asian dishes.

Bay Leaf (4 Varieties)
A fragrant leaf from the bay laurel tree, used to flavor soups, stews, and sauces. The leaves are typically removed before serving.

Chervil (7 Varieties)
A delicate, lacy herb with a mild anise flavor, a staple of classic French cuisine.

Cilantro (12 Varieties)
A leafy green herb with a strong, pungent flavor, used in Mexican and Asian cuisines.

Dill (14 Varieties)
A feathery herb with a pungent flavor, used in pickling and flavoring dishes.

Lavender (21 Varieties)
An herb used for its fragrance and in culinary dishes.

Lovage (1 Variety)
A perennial herb with a flavor and aroma similar to celery, used in soups, stocks, and salads.

Marjoram (4 Varieties)
A sweet, delicate herb with a mild, floral flavor, closely related to oregano but milder. It is a staple in Mediterranean cooking.

Mint (34 Varieties)
A fast-growing, perennial herb with a fresh aroma, used in cooking, teas, and desserts.

Oregano (38 Varieties)
A robust, perennial herb with a pungent aroma, central to Mediterranean and Mexican cuisines.

Parsley (26 Varieties)
A vibrant green herb with a clean, peppery flavor, widely used as a garnish and for adding freshness to cooked dishes.

Rosemary (0 Variety)
A woody, perennial evergreen herb with fragrant, needle-like leaves and a pine-like flavor, essential for roasted meats and potatoes.

Sage (15 Varieties)
An herb used in cooking and traditional medicine.

Summer Savory (1 Variety)
An annual herb with a peppery flavor, often used in bean dishes, stews, and roasted meats.

Tarragon (5 Varieties)
An aromatic herb with a subtle anise flavor, essential in French cuisine for dishes like béarnaise sauce.

Thyme (13 Varieties)
A low-growing herb with tiny leaves and a woody stem, lending a savory, earthy flavor to roasted meats and stews.

Winter Savory (1 Variety)
A perennial herb with a stronger, more pungent flavor than Summer Savory, used in robust stews and meat dishes.

Wormwood (3 Varieties)
A bitter, aromatic herb (Artemisia absinthium) used to flavor absinthe and other liquors. Not typically used in everyday cooking.