Herbs and Use OFFLINE - In general use herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food in medicine or as fragrances. Culinary use typically distinguishes herbs from spices. Herbs refer to the leafy green or flowering parts of a plant (either fresh or dried) while spices are usually dried and produced from other parts of the plant including seeds bark roots and fruits.

1. Agrimony
2. Aloe
3. American Ginseng
4. Amla
5. Angelica
6. Anise
7. Arnica
8. Ashwagandha
9. Astragalus
10. Bacopa
11. Bearberry
12. Bee Balm
13. Bee Pollen
14. Bilberry
15. Black Cherry
16. Black Cohosh
17. Boneset
18. Borage
19. Boswellia
20. Buchu
21. Burdock
22. Butterbur
23. Calendula
24. Cascara Sagrada
25. Catnip
26. Cat’s Claw
27. Cayenne
28. Chamomile
29. Chaparral
30. Chaste Tree
31. Chicory
32. Cinnamon
33. Clubmoss
34. Comfrey
35. Cordyceps
36. Dandelion
37. Dong Quai
38. Echinacea
39. Fo-Ti
40. Ginkgo Biloba
41. Gotu Kola
42. Gynostemma
43. Holy Basil
44. Kava
45. Korean Ginseng
46. Lemongrass
47. Licorice Root Chinese
48. Lion’s Mane
49. Lycium Fruit
50. Maca
51. Milk Thistle
52. Maitake
53. Rhodiola
54. Saw Palmetto
55. Schizandra
56. Shilajit
57. Siberian Ginseng
58. Skullcap
59. St. John’s Wort
60. Suma
61. Turmeric
62. Valerian Root
63. Vanilla