Types of Herbs: List of Herbs Used in the Kitchen with Their Picture

Herbs added to meals through a variety of ways, such as through cooking, provide freshness and complexity of flavor. When cooking any dish, you may add dried or fresh herbs. Mediterranean spices, such as thyme, rosemary, and oregano, may be used in sauces to add a Mediterranean flavor. The fragrance of food is enhanced by soft herbs such as basil, coriander, and parsley. Salads, mix into cooked foods, and use as toppings are all additional ways to add fresh herbs.

There are a slew of herbs that you may use in your cooking. In Indian, Thai, and Mexican cuisines, flat-leafed herbs like coriander are an important component. The hallmarks of French and Italian cooking are the delicious herbs basil, oregano, rosemary, and sage. You can, nonetheless, make delicious dishes by using fresh or dried herbs in whatever manner you prefer. Herbs and spices are sometimes confused. Of course, some herbs are included on the list of most popular spices. Coriander (cilantro) and fennel, for example, are both herbs and spices on the list.

The part of the plant used differs between herbs and spices. The green leaf or stalk of the plant is referred to as a herb. Seeds, roots, bark, and fruit are common sources of spices. In addition, spices are generally dried, whereas herbs might be fresh or dry.

You’ll learn about some of the greatest kitchen herbs in this article. On your next trip to the kitchen, you may learn about some of the herbs you can utilize. You’ll discover how to preserve freshly picked herbs for longer at the conclusion of the article.

Types of Herbs with Pictures (Extensive List of Herbs)

Let’s explore some of the most mouthwatering, aromatic, and fresh herbs available.


A kitchen herb that is commonly used is parsley. Parsley (Petroselinum crispum) is a green leafy herb that is frequently utilized fresh in the kitchen. The two types of parsley shown in the photograph are flat and curly leafed. This Mediterranean and North African cuisine herb has a pleasant bitter taste.

Alternate names: Italian parsley, flat-leafed, and curly leafed parsley.

What does parsley look like: On slender stalks, parsley leaves develop. Several serrated-edged leaflets cover each leaf. Flat-leafed parsley has flattened leaves, whereas curly parsley has curled leaves, as the names suggest.

Uses of parsley as a cooking herb in the kitchen: Stews, casseroles, and soups are all good additions to stocks. A common garnish is to scatter fresh parsley leaves on a dish. Salsa verde is primarily made with fresh parsley leaves and stalks.


Mint (Mentha) is a perennial herb with a sweet flavor and a crisp, fresh aftertaste that is used in both sweet and savory recipes. Mints come in a variety of varieties, the most common of which is peppermint and spearmint. Both savory and sweet dishes employ mint.

Alternate names: Peppermint, spearmint.

What does mint look like: Lanceolate leaves with serrated borders make up a mint leaf. Dark green, purple, or blue-green mint leaves exist.

Uses of mint as a cooking herb in the kitchen: Many cuisines throughout the globe use mint. The classic mint sauces or jellies with wonderful lamb recipes are delightful. In ice cream, sweets, and candies, mint is frequently combined with chocolate. Herbal infusions often include mint leaves.


Dill (Anethum graveolens) is a fresh green aromatic herb indigenous to Europe and parts of Asia. It is frequently used in pickling liquid. The seeds may really enhance the flavor of meals, and the feathery leaves are utilized as an herb. Dill has a distinct flavor and an earthy, tangy taste.

Alternate names: Dill weed, dill leaf.

What does dill look like: Dill leaves are thin and threadlike, with a delicate appearance. Dill has fennel-like foliage, but it is shorter.

Uses of dill as a cooking herb in the kitchen: Dill is used to flavor fish, poultry, and potatoes in a variety of European and Russian cuisines. Dill is frequently added to the pickling liquid in countries where home pickling is common. You may also use the thin new leaves as a garnish by finely chopping them.


Basil (Ocimum basilicum) is a bushy bushy herb with a pungent peppery yet sweet fragrance that is commonly used in Italian cuisine. The aroma of basil, according to some, reminds them of anise. Many countries across the globe utilize various basil species.

Alternate names: Great basil, sweet basil, Genovese basil, Thai basil, lemon basil, holy basil, African blue basil.

What does basil look like: Fresh basil leaves are ovate-shaped and have a glossy, vibrant green color. Purple basil leaves are seen on certain kinds.

Uses of basil as a cooking herb in the kitchen: Basil is the main ingredient in pesto, an important herb in Italian cuisine. In tomato sauces, green Thai curries, and as a fresh garnish on pizzas, sweet basil is used. The anise-like flavor of Thai basil is strong.


Sage (Salvia officinalis) is a green herb with an earthy, woody flavor that has velvety leaves. Sage has a strong flavor, so utilize it carefully in cooking.

Alternate names: Garden sage, common sage, culinary sage, kitchen sage, broadleaf sage.

What does sage look like: Sage leaves are gray-green in color and have long, oval form with fine short hairs on them.

Uses of sage as a cooking herb in the kitchen: Sage is used to flavor meat dishes. A roasted chicken or turkey dinner is served with sage and onion stuffing as a classic side dish. In European cooking, Middle Eastern cookery, and Italian cuisine, you may also find sage frequently employed.


Rosemary (Salvia rosmarinus) is a popular culinary herb with a woody appearance and an aromatic flavor that may be fresh or dried in the kitchen.

Alternate namesRosmarinus officinalis, polar plant, compass plant.

What does rosemary look like: Green on one side and silvery white on the other, rosemary leaves are short and needle-like.

Uses of rosemary as a cooking herb in the kitchen: Rosemary is an versatile cooking herb that works with a wide range of meats and vegetables. Grilled pork, fish, or poultry enhanced with a pine-like flavor are delicious. Why not toss some steamed potatoes with chopped rosemary and olive oil right before serving?


Thyme is a woody evergreen herb that adds unique taste to any meal, and it is not found on any list of herbs. One of the herbs that dries well and retains its flavor is thyme. Thyme can also be frozen.

Alternate names: Types of thyme include French thyme, English thyme, or German thyme.

What does thyme look like: On woody stems, little green thyme leaves grow.

Uses of thyme as a cooking herb in the kitchen: One of the classic Provençal herbs is thyme. In other Mediterranean nations, you’ll also find thyme used frequently. Garlic, parsley, rosemary, oregano, and marjoram all pair well with thyme.

Cilantro / Coriander

Several cultures refer to cilantro (Coriandrum sativum) as coriander, which is a flat-leafed herb with a lemon-like and aggressive flavor. Coriander is a herb that most people either adore or despise. Some people compare the flavor to licking dish soap, while others describe it as refreshing.

Alternate names: Chinese parsley, Mexican parsley, coriander leaf.

What does cilantro look like: Flat leafed parsley and coriander leaves look a lot alike. The lobes on the flat green leaves are quite large.

Uses of cilantro as a cooking herb in the kitchen: Fresh herbs are utilized in cooking both the leaves and stems. Mexican, Indian, and Thai cuisines all include fresh coriander. To keep their flavor, fresh leaves are usually added towards the conclusion of cooking. Salsa, guacamole, and salad all have a bright citrus flavor when made with raw herbs. As an aromatic spice, coriander seeds are used.


Fennel (Foeniculum vulgare) is a herb and a common spice that can be added to salads to impart an anise flavor. This aromatic herb has a strong flavor and is grown in the Mediterranean. It has the anise flavor and fragrance.

Alternate names: Florence fennel.

What does fennel look like: Dill leaves are similar in appearance to the feathery green foliage.

Uses of fennel as a cooking herb in the kitchen: If you want a mild sweet aniseed flavor, you can use fennel in recipes.


Tarragon (Artemisia dracunculus) is a perennial herbaceous plant that is related to sunflowers and frequently used in French cuisine. Tarragon has a powerful aromatic flavor and grows wild easily.

Alternate names: French tarragon, estragon, Russian tarragon, Dragon herb.

What does tarragon look like: Long, lanceolate herb leaves with smooth edges and a lustrous green color are characteristic of this plant.

Uses of tarragon as a cooking herb in the kitchen: The anise-like flavor of tarragon is delightful. Eggs, chicken, scallops, and béarnaise sauce all pair well with its pungent flavor. In traditional French cuisine, tarragon is one of the most important herbs. As a tasty garnish, you might use the long, glossy aromatic leaves.


Chives (Allium schoenoprasum) is a scallions-like herb that can be found in gardens all over the globe. Stemming from the green tubular stems is simple and works well in soups and other recipes. Most nations have a native variety of chives.

What do chives look like: When they bloom, chives produce purple blooms that look like tubular green grass.

Uses of chives as a cooking herb in the kitchen: Another fine herb in French cuisine is chives. Add them to any dish that you want a green hue and a mild onion flavor. In omelets, risotto, and salads, they shine. You can also use them as a beautiful, colorful garnish on potatoes.

Bay Leaves

Bay leaves (Laurus nobilis) are common in the Mediterranean, where they are often added to stews and soups. Indian, Indonesian, and Mexican cuisines all employ the aromatic leaves. These leaves, since they have the most flavor, are usually consumed whole and dried from the laurel shrub.

Alternate names: Bay laurel, true laurel, California bay laurel, Indonesian bay leaf.

What do bay leaves look like: The lanceolate form of the bay leaves is dull green.

Uses of bay leaves as a cooking herb in the kitchen: The sharp, peppery taste of these foods is prized. To add depth to dishes, dried bay leaves are frequently used. Before eating, they should be eliminated. Rice meals are flavored with bay leaves, which are ground up and used in garam masala spice.


Lemongrass (Cymbopogon) is a traditional ingredient in several Asian cuisines and is used often in Asian recipes. This herb has a citrus lemon taste and fragrance and appears to be a form of grass.

Alternate names: Cochin grass, oily heads, barbed wire grass, ginger grass, citronella grass.

What does lemongrass look like: Long slender blades that grow as a bush characterize the herbal grass. The grassy leaves sag at the top after growing upwards.

Uses of lemongrass as a cooking herb in the kitchen: Lemongrass is a culinary herb with a strong citrus flavor that lends itself to a variety of dishes. In Thai, Indian, and Asian cuisine, lemongrass is a common ingredient.


Oregano (Origanum vulgare) is a blooming herb that is commonly utilized as a dry herb rather than a fresh herb. Because of the lovely purple blooms that bloom on the aromatic herb, the name oregano means “brightness of the mountain.” With undertones of sweetness, spice, and mint, the herb has a pungent flavor.

Alternate names: Wild marjoram, pot marjoram.

What does oregano look like:Small spade-shaped green leaves characterize the bushy herb plant Oregano. The leaves of oregano and marjoram are similar.

Uses of oregano as a cooking herb in the kitchen: Many tomato-based pasta and pizzas sauces use oregano, which is a classic Italian herb. In Greek, Mexican, and Turkish cuisines, this aromatic herb may also be found. Yet, in Argentinian, Filipino, and Latin American meals, the strong-flavored herb is also common.


In certain cuisines, marjoram (Origanum majorana) and oregano are used interchangeably. These herbs have a similar appearance and fragrance. Marjoram has a more pleasant fragrance than oregano, and oregano has a hotter aroma.

Alternate names: Sweet marjoram, knotted marjoram, pot marjoram.

What does marjoram look like: Little green leaves that look like oregano and are found on a woodier stem.

Uses of marjoram as a cooking herb in the kitchen: In Turkish, Cypriot, and French cuisine, marjoram is a common dried herb. Marjoram is used in Mexican cooking with thyme and oregano. In the south of France, marjoram is a popular herbes de Provance herb.


Myrtle is a herb with a strong, fresh scent with citrusy overtones that is used in the same way as bay leaves.

Alternate names: Common myrtle, Saharan myrtle.

What does myrtle look like: Myrtle herb leaves have long, pointed dark green leaves that give off a powerful odor.

Uses of myrtle as a cooking herb in the kitchen: Myrtle leaves are utilized in the same way as bay leaves. Soups, stews, and casseroles benefit from the addition of a few myrtle leaves to enhance and emphasize their flavors. Myrtle herb has a citrus flavor that blends with pork dishes to create an aromatic flavor. Myrtle is a fantastic dried herb for using with fish or roasted meat due to its lemony taste.


Stevia (Stevia rebaudiana) is a herbaceous plant native to South America that may be grown in an herb garden for use as a natural sweetener. The herb is sometimes referred to as “sweet treat” or “sweet herb” in indigenous languages when grown for natural sweetener without calories.

What does stevia look like: The leaves have a mint-like serrated edge and are lime-green in color with an elongated oval shape.

Uses of stevia as a cooking herb in the kitchen: Stevia is primarily used as a zero-calorie natural sweetener in the kitchen because the sweet leaves are 350 times sweeter than sugar.

How to Keep Fresh Herbs Fresher for Longer

Keeping fresh herbs in the kitchen is one of the difficulties involved in using them. Fresh plants have a limited shelf life, unlike dry herbs. As a result, what steps can you take to preserve them? You must first determine what sort of herbs you have. Parsley, basil, cilantro (coriander), mint, tarragon, and dill are examples of soft herbs with soft green stems. Oregano, marjoram, rosemary, and thyme are all hard woody herbs.

Here are some tips for keeping all types of fresh herbs fresher for longer:

  • Dry all excess moisture off fresh herbs after washing them in cool water.
  • Soft herbs Placing their stems in a glass of cold water should be done like keeping a bouquet of flowers. Other delicate herbs may be stored in the fridge, loosely wrapped in a plastic bag, while basil should be kept at room temperature.
  • Woody herbs Place in an airtight container after being loosely wrapped in a damp paper towel. To keep them fresher, store them in the crisper drawer of your refrigerator.

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