The Herbal Library

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Browse every herb in the database by name, category, or the body system it's traditionally associated with.

All categories Aromatic Culinary Medicinal

Results

40 herbs

No. 001Culinary

Amaranth

Amaranthus spp.

A group of fast-growing plants grown worldwide for their nutritious seeds (grain) and leaves, eaten in soups, sauces and baked goods. The grain is rich in protein, and researchers are studying its possible health benefits.

No. 002Culinary

Basil

Ocimum basilicum

A fragrant, warm-weather kitchen herb central to Italian and Southeast Asian cooking.

No. 003Culinary

Bayberry

Myrica rubra

Chinese bayberry (yangmei), a red fruit grown in China for over 2,000 years. Parts of the tree have been used as folk medicine, but research is limited to the lab and animals.

No. 004Culinary

Bilberry

Vaccinium myrtillus

Dried bilberries are a traditional EU herbal medicine for mild diarrhea and mouth inflammation. Trials of supplements for blood sugar and heart health are small and inconclusive.

No. 005Culinary

Bitter Melon

Momordica charantia

The fruit of Momordica charantia, the same species as cerasee, studied mainly for diabetes. Trials disagree on whether it lowers blood sugar.

No. 006Culinary

Butterfly Pea Flower

Clitoria ternatea

A vivid blue flower used as a colour-changing tea and food colouring, and traditionally in South Asia to boost memory and for headache and eye infections.

No. 007Culinary

Caraway

Carum carvi

A carrot-family plant whose fruit (seeds) is used as a spice and, in Europe, as a traditional tea for bloating and wind.

No. 008Culinary

Cayenne

Capsicum frutescens

Hot chili pepper. In the EU, cayenne extract in skin plasters and creams is an accepted medicine for muscle pain such as low back pain.

No. 009Culinary

Chia Seeds

Salvia hispanica

Seeds rich in fibre, protein and omega-3 fats that form a gel in water. In trials they reduced waist size and blood pressure slightly, but not cholesterol or blood sugar.

No. 010Culinary

Cilantro

Coriandrum sativum

A fresh, citrusy kitchen herb. Its seeds, sold as coriander, are traditionally used to support digestion.

No. 011Culinary

Cinnamon

Cinnamomum verum

A warm kitchen spice made from tree bark, traditionally used for digestive complaints. Research on its effects on blood sugar and cholesterol is mixed.

No. 012Culinary

Cucumber Blossom

Cucumis sativus

The yellow flower of the cucumber vine. The flowers have barely been studied: one lab study found a flower extract slowed some bacteria and fungi, an effect the researchers called almost comparable to standard medicines.

No. 013Culinary

Dill

Anethum graveolens

A feathery, tangy kitchen herb often paired with fish and pickles. Its seeds are traditionally used for gas and upset stomach.

No. 014Culinary

Dog's Blood

Rivina humilis

A small plant with red berries, known in Jamaica as dogberry and elsewhere as pigeon berry or blood berry. Its leaves are cooked as a leafy green; research so far is in the lab and in rats.

No. 015Culinary

Fennel

Foeniculum vulgare

An anise-flavored plant whose seeds and bulb are both widely eaten. The seeds are traditionally used for digestion.

No. 016Culinary

Flaxseed

Linum usitatissimum

Small seeds rich in fiber and the omega-3 fat ALA, eaten whole, ground or as oil. Research suggests flaxseed may lower blood pressure and cholesterol slightly.

No. 017Culinary

Garlic

Allium sativum

A pungent kitchen bulb traditionally used for heart and circulation health. Research suggests garlic supplements may lower blood pressure and cholesterol a little.

No. 018Culinary

Goji Berry

Lycium barbarum

Small red berries known in China for over 2,000 years as a tonic, now a popular health food. Small trials suggest they may slightly lower triglycerides and raise "good" cholesterol.

No. 019Culinary

Gungo Peas

Cajanus cajan

Pigeon peas, a major food crop around the world. The leaves are used in Chinese medicine for bone conditions.

No. 020Culinary

Irish Moss

Chondrus crispus

Sea moss, a red seaweed used as food and medicine, though no medicinal benefit has been proven. It's a source of carrageenan, a food thickener.

No. 021Culinary

Lemongrass

Cymbopogon citratus

A lemon-scented grass, called fever grass in Jamaica, brewed as a tea for colds and flu and used in cooking. In a Brazilian study, lemongrass tea didn't help people sleep or feel less anxious.

No. 022Culinary

Marjoram

Origanum majorana

Sweet marjoram, a culinary herb of the mint family, used in traditional medicine for digestive, breathing, heart, joint and nerve complaints. Research so far is in the lab and in animals.

No. 023Culinary

Mauby Bark

Colubrina arborescens

The bark used to make mauby, a bitter Caribbean drink and folk remedy. A very small study suggested it may lower blood pressure in some people.

No. 024Culinary

Oregano

Origanum vulgare

A pungent Mediterranean kitchen herb central to pizza and pasta sauces.

No. 025Culinary

Osmanthus Fragrans

Osmanthus fragrans

Sweet osmanthus, a plant from southwestern China, Japan and Korea traditionally used for cough and asthma, bad breath, toothache, stomach ache, diarrhoea and rheumatism.

No. 026Culinary

Parsley

Petroselinum crispum

A versatile, mild kitchen herb used as both a garnish and a flavor base.

No. 027Culinary

Plum Flower

Prunus mume

The blossom of the Japanese apricot (Prunus mume), an edible flower and herbal medicine (Mume Flos) rich in antioxidants. Research is in the lab and in mice.

No. 028Culinary

Purslane

Portulaca oleracea

A leafy plant eaten as a vegetable and used as a folk medicine, called pussley in Trinidad. Reviews of trials found it may lower fasting blood sugar a little and improve cholesterol in people with type 2 diabetes.

No. 029Culinary

Rooibos

Aspalathus linearis

A South African shrub whose leaves make a caffeine-free red tea. A few small studies in people have mixed results, and there are rare reports of liver injury.

No. 030Culinary

Rosemary

Salvia rosmarinus

A woody, pine-scented kitchen herb popular in roasted dishes and hair care.

No. 031Culinary

Saffron

Crocus sativus

A costly spice made from the red threads of the saffron crocus flower, used for thousands of years in Chinese and Persian medicine. Small trials, all in Iran, suggest it may help depression.

No. 032Culinary

Sage

Salvia officinalis

A silvery-leaved kitchen herb with a savory, slightly peppery flavor, traditionally used for sore throats and indigestion.

No. 033Culinary

Sesame Seeds

Sesamum indicum

A common food seed and oil. Trials suggest sesame products may lower long-term blood sugar and inflammation. Sesame is a major food allergen.

No. 034Culinary

Shiso Perilla Seeds

Perilla frutescens

Seeds of the perilla (shiso) plant, an East Asian oilseed. They're about 30–45% oil, rich in an omega-3 fat called alpha-linolenic acid. Perilla seeds can cause serious allergic reactions, especially in young children.

No. 035Culinary

Star Anise

Illicium verum

The star-shaped fruit of an evergreen tree, used as a spice and in traditional Chinese medicine. Don't give star anise tea to babies: it has made infants seriously ill.

No. 036Culinary

Stinging Nettle Seeds

Urtica dioica

The seeds of the stinging nettle plant. They give an edible oil rich in linoleic acid, but their medicinal use hasn't been studied.

No. 037Culinary

Susumber

Solanum torvum

Turkey berry, a small berry from the nightshade family cooked in Jamaican dishes and used in traditional medicine in Asia, Africa and South America. Some batches of berries have caused serious poisoning.

No. 038Culinary

Tarragon

Artemisia dracunculus

A kitchen herb used in traditional medicine in Iran, Pakistan, Azerbaijan and India for digestive problems, pain, sleep and worms. Its essential oil is high in estragole, a substance of concern, though water extracts contain very little.

No. 039Culinary

Thyme

Thymus vulgaris

A small-leaved, earthy herb used widely in savory cooking and traditionally in cough remedies.

No. 040Culinary

Vanilla

Vanilla planifolia

The cured pods of a Mexican climbing orchid, the source of vanilla flavor. Known as tlilxochitl to the Aztecs, it was one of the first Mexican plants with medicinal uses recorded after the Spanish arrived.