Also, Known As: Anise Aniseed Anise Plant Common Anise Hua-hsian Sweet Cumin In the ancient Chinese as well as the traditional Indian or Ayurvedic system of medicine, the herbal remedy anise has assumed a very popular stature and its utilization in various herbal medications is seen in both systems for many centuries now. The most commonly known type of anise
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Cumin {Cuminum cyminum} Also, Commonly Known As: Cumin The common culinary herb called the cumin is an annual herbaceous plant with a small and slender, branched stem. Even when fully mature, the cumin plant very rarely grows above a foot in height and is characterized by a somewhat angular facade. The plant bears deep green leaves which are divided into
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Dill Anethum graveolens syn. Peucedanum graveolens Also, Known As: American Dill Common Dill Danish Dill Dill Dillseed Dilly Dillweed European Dill Garden Dill The familiar culinary plant known as the dill is an annual aromatic herb, which is about thirty inches tall – seventy-five centimeters in height. The herb bears feathery leaves on an erect stem that is hollow inside.
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Chervil Anthriscus cere folium Also, Known As: Chervil Beaked Parsley French Parsley Garden Chervil Gourmet Parsley Salad Chervil Chervil (botanical name Anthriscus cere folium) is an elegant annual herb that grows up to a height of anything between 30 cm and 45 cm (about 12 inches and 18 inches). This plant is indigenous to the southern regions of Russia, the
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Savory Satureja hortensis / Satureja montana Also, Known As: Mountain Savory Savory Summer Savory Winter Savory Ancient herbal texts frequently mention about two types of savories – summer savory comprising the dense parts of the herb Satureja hortensis L., and the winter savory, which is acquired from the herb Satureja Montana L. While the summer savory is an annual plant,
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Fennel Foeniculum vulgare Also, Known As: Common Fennel Fennel Hsiao-hui-hsiang Large Fennel Roman Fennel Shatapushpa Shih-lo Sweet Fennel Tzu-mo-lo Wild Fennel Xiao-hue-Xiang The well known aromatic culinary herb called the fennel was extensively used as a herbal remedy to aid digestion in the ancient eras; it is a very pretty and feathery looking fragrant herb. Digestion and absorption of food
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The first or original aromatic herb gardens were developed by the Persians sometimes over 2,000 years back in the courtyards of their residences. Generally, these herb gardens were of square or rectangular shape and usually they were separated into four by streams that originated from a centrally located fountain. These enclosed scented herb gardens were called pairidaeza, which was derived
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