List of Herbs With Their Commonly Used Names And Uses
My husband is an avid lover of food. The love for food is not constrained to eating only. He is passionate about cooking as well. He is an amazing chef, who spends time to think about the presentation too. I recently noticed a pattern in his cooking process. He thinks about a dish, backwards. First, he visualizes the food or the dish and then thinks about its taste. Very discreetly he will then think about each ingredient, their flavor and their aroma. He pays special attention to the usage of herbs. To prop up his strong conviction about herbs, he says time and again, “These little green leaves although used in small quantities play a crucial role in defining the tastes and looks of the dish.”
He prepared a list of herbs, which comes in handy in all his cooking endeavors. He wishes to share this with other food lovers too. So, here it is, just for you
Common name: Angelica
Scientific name: Angelica archangelica
French call it: angélique
Italians call it: Angelica
They all use it for: Stems in salads, or raw; leaves in soups and stews; teas
Common name: Anise
Scientific name: Pimpinella anisum
French call it: anis
Indians call it: Choti Saunf, Suwa, Shopa
Italians call it: anise
Mexicans call it: anise
They all use it for: Leaves in soups, sauces, and salads; oil for flavoring; seeds for seasoning cakes, breads, and cookies.
Common name: Anise hyssop
Scientific name: Agastache foeniculum
French call it: anis
Indians call it: Saunf, Vilaiti
Italians call it: Anice
They all use it for: edible flowers; leaves for flavoring or teas; seeds used in cookies, cakes, and muffins.
Common name: Basil (Sweet)
Scientific name: Ocimum basilicum
French call it: basilic
Indians call it: Tulsi
Italians call it: basilico
Mexicans call it: albahaca
They all use it for: Leaves in soups, stews, pasta sauce, poultry and meat dishes; flavors vinegar; teas; religious purpose.
Common name: Bee balm
Scientific name: Monarda didyma
French call it: mélisse
Mexicans call it: bergamota
They all use it for: teas; flavor jellies, soups, stews, and fruit salads; edible flowers.
Common name: Borage
Scientific name: Borago officinalis
French call it: bourrache
Italians call it: borragine
They all use it for: Edible flower; leaves in salads, teas, and sandwiches
Common name: Calendula (Pot Marigold)
Scientific name: Calendula officinalis
Italian call it: calendola
Indians call it: Zergul
They all use it for: Flower petals give color to soups, custards, and rice; cookies; vinegars.
Common name: Caraway
Scientific name: Carum carvi
French call it: cumin
Indians call it: Shahijeera (seeds)
Italians call it: cumino
Mexicans call it: alcaravea
They all use it for: Leaves in salads, teas, stews, and soups; seeds for flavoring cookies, breads, salads, curries and cheeses; roots can be cooked.
Common name: Carnation
Scientific name: Dianthus caryophyllus
French call it: œillet
Italians call it: garofano
Mexicans call it: clavel
They all use it for: Carnations have a spicy, peppery, clove-like flavor.
Common name: Chamomile
Scientific name: Chamaemelum nobile
French call it: anthémis
Italians call it: camomilla
Mexicans call it: manzanilla
They all use it for: Dried flowers for tea; potpourris
Common name: Chervil
Scientific name: Anthriscus cerefolium
French call it: cerfeuil
Italians call it: cerfoglio
Mexicans call it: perifollo
They all use it for: Leaves in salads, soups, and sauces; teas; butters.
Common name: Chicory
Scientific name: Cichorium intybus
French call it: endive, chicorée
Italians call it: cicoria
Mexicans call it: achicoria
They all use it for: Chicory buds can be pickled.
Common name: Chives
Scientific name: Allium schoenoprasum
French call it: ciboulette
Italians call it: cipollina
Mexicans call it: cebollino
They all use it for: Edible flower; leaves for flavoring, eggs, soups, salads, butter, cheese, dips, spreads etc.
Common name: Chrysanthemum
Scientific name: Chrysanthemum coronarium
French call it: chrysanthème
Italians call it: crisantemo
Mexicans call it: crisantemo
They all use it for: Chrysanthemums have a slight to bitter flavor, pungent
Common name: Cilantro
Scientific name: Coriandrum sativum
British call it: Coriander
French call it: coriandre
Indians call it: Dhaniya
Italians call it: cilantro
Mexicans call it: cilantro
They all use it for: Entire plant is edible; leaves in stews and sauces; stems flavor soups and beans; salsa; seeds in sauces and meat dishes, potpourris, and sachets.
Common name: Cornflower
Scientific name: Centaurea cynaus
French call it: bleuet
Italians call it: fiordaliso
Mexicans call it: aciano
They all use it for: Cornflower has a sweet to spicy, clove-like flavor.
Common name: Dandelion
Scientific name: Taraxacum officinalis
French call it: pissenlit
Mexicans call it: diente de león
They all use it for: Very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Common name: Dill
Scientific name: Anethum graveolens
French call it: aneth
Indians call it: Soa
Italians call it: aneto
Mexicans call it: eneldo
They all use it for: Teas; seasoning for butter, cakes, bread, vinegars, soups, fish, pickles, salads, etc.
Common name: Fennel
Scientific name: Foeniculum vulgare
French call it: fenouil
Indians call it: Moti Saunf, Saunf
Italians call it: finocchio
Mexicans call it: hinojo
They all use it for: Entire plant edible; seeds in sausage and baked goods; leaves used with fish, vegetables, cheese spreads, and soups.
Common name: Geranium (Scented)
Scientific name: Pelargonium spp.
French call it: géranium
Italians call it: geranio
Mexicans call it: geranio
They all use it for: Teas, potpourris, sachets, jellies, vinegars, desserts.
Common name: Lavender
Scientific name: Lavandula angustifolia
French call it: lavande
Italians call it: lavanda
Mexicans call it: lavanda, espliego
They all use it for: vinegars, jellies
Common name: Lemon balm
Scientific name: Melissa officinalis
French call it: mélisse officinale
Italians call it: melissa cetronella
They all use it for: Teas; flavor soups, stew, fish, poultry, vegetables, and meat dishes; garnish.
Common name: Marjoram
Scientific name: Majorana hortensis
French call it: marjolaine
Italians call it: maggiorana
Mexicans call it: mejorana
They all use it for: Flavoring for meats, salads, omeletes, vinegars; jellies; teas.
Common name: Oregano
Scientific name: Origanum vulgare
Italians call it: origano
Mexicans call it: oregano
They all use it for: Flavoring for tomato dishes, meat, poultry, and pork stuffings; vegetables, sauces, etc.
Common name: Parsley
Scientific name: Petroselinum crispum
French call it: persil
Italians call it: prezzemolo
Mexicans call it: perejil
They all use it for: Garnish; flavoring for salads, stews, soups, sauces, and salad dressings.
Common name: Peppermint
Scientific name: Mentha x piperita
French call it: menthe
Italians call it: Menta piperita
Mexicans call it: menta
They all use it for: Teas, fragrance, salads
Common name: Rosemary
Scientific name: Rosemaryinus officinalis
French call it: romarin
Italians call it: rosmarino
Mexicans call it: romero
They all use it for: Teas; flavoring for vinegar, jam, bread, butters, stuffing, vegetables, stew, and meat dishes.
Common name: Sage
Scientific name: Salvia officinalis
French call it: sauge
Indians call it: Kamarkas
Italians call it: saggio, salvia
Mexicans call it: salvia blanca
They all use it for: Seasoning for meat, vegetable and egg dishes; stuffings.
Common name: Sorrel
Scientific name: Rumex spp.
French call it: oseille
Italians call it: acetosa
Mexicans call it: acedera
They all use it for: Flavoring of soups, butters, omelets.
Common name: Spearmint
Scientific name: Mentha spicata
French call it: menthe
Indians call it: Pudina
Italians call it: menta verde
Mexicans call it: menta verde
They all use it for: Teas; flavor teas, sauces, jellies, and vinegars; leaves in fruit salad, peas; marinating, etc
Common name: Tarragon
Scientific name: Artemisia dracunculus
French call it: Tagète, Estragon
Italians call it: dragoncello
Mexicans call it: Yauhtli, Pericón, Yerba Anis
They all use it for: Sauces, salads, soups, omelets, meat, vegetable, and fish dishes.
Common name: Thyme (Common)
Scientific name: Thymus vulgaris
French call it: thym
Italians call it: timo
Mexicans call it: Tomillo
They all use it for: flavoring for poultry, fish, stews, soups, tomatoes, potatoes, cheese, eggs, and rice.
Common name: Wormwood
Scientific name: Artemisia absinthium
French call it: absinthe
Mexicans call it: ajenjo
They all use it for: Bitter flavor; toxic if consumed in large quantity.