(Mentha piperita), The plant is found throughout Europe, in moist situations, along stream banks and in waste lands, and is not unfrequented
In damp places in England, but is not a common native plant, and probably is often an escape from cultivation. In America it is probably even more common as an escape than Spearmint, having long been known and grown in gardens. Of the members of the mint family under cultivation the most important are the several varieties of the Peppermint, extensively cultivated for years as the source of the well-known volatile oil of Peppermint.
Thyme (Thymus vulgaris) is an herb with a distinct smell. The flowers, leaves, and oil are commonly used to flavor foods and are also used as medicine. Thyme contains chemicals that might help bacterial and fungal infections. It also might help relieve coughing and have antioxidant effects.
Coriander, (Coriandrum sativum), featheryannual plantof the parsley family (Apiaceae), parts of which are used as both anherb and a spice. Native to the Mediterranean andMiddle Eastregions, theplantis widelycultivatedin many places worldwide for its culinary uses. Itsdry fruits and seeds, which are also known as coriander, are used to flavour many foods, particularlysausages,curries, Scandinavian pastries,liqueurs, and confectionery, such as English comfits. Its delicate young leaves, known as cilantro, are widely used in Latin American, Indian, and Chinese dishes.
Basil (Ocimum Basilicum) is truly an incredible herb. It is enjoyed for its rich and spicy, mildly peppery flavor with a trace of mint and clove. Basil is an annual herb belonging to the mint family, Lamiaceae (Labiatae) and like others in this family, basil can be identified by its square, hairy stems. There are over 40 known varieties of basil of which Ocimum basilicum or Sweet Basil is the most commonly known and grown. Ocimum is from a Greek verb that means “to be fragrant.” The foliage is easily bruised; just brushing against its foliage releases its wonderfully spicy fragrance. Varieties can grow to a height of 2 1/2 feet and are about as wide. Foliage colours range from pale to deep green, vivid purple and even purple laced with goldish yellow foliage. Texture varies from silky and shiny to dull and crinkly. Flowers appear in summer as whorls on the ends of branches and are either white or lavender. Some of the unusual fragrances and flavors include: cinnamon, lemon and anise. Basil is native to India and Asia having been cultivated there for more than 5,000 years. It is grown there as a perennial in those warm, tropical climates.
The name (Origanum) is derived from two Greek words, oros (mountain) and ganos (joy), in allusion to the gay appearance these plants give to the hillsides on which they grow. Similar to tarragon (botanically not related), it is a spice which on one hand needs a warm climate to develop its specific aroma, but on the other hand loses some fragrance when dried. Despite these deficiencies, it is a well-established culinary herb in Central Europe.
Dried marjoram is extremely important in industrial food processing and is much used, together with thyme, in spice mixtures for the production of sausages; in Germany, where a great variety of sausages is produced, it is thus called Wurstkraut sausage herb. Furthermore, application of marjoram to boiled or fried liver is somewhat classical. Marjoram may be effectively combined with bay leaves; furthermore, it goes well with small amounts of black pepper or juniper. Combinations of the last type are well suited to ragouts, particularly venison.
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