Plants used as herbs or spices

This page is a sortable table of plants used as herbs and/or spices. This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.

Definitions of use categories
Culinary: used as a nutritionally minor flavoring component in foods or beverages

Tea: brewed in hot water to make a beverage (for primarily culinary rather than medicinal or ritual purposes)

Medicinal: used, either directly or as a simple extract such as a tea, to cause some physiological effect, usually to treat some ailment or disease

Fragrance: used to add a pleasant odor to food, medicine, or other consumed or partially consumed items (such as incense, candles, or lotions)

Dye: used to alter the color of food, medicine, or other consumed items

Ritual: ingested or partially ingested (eg used as incense) as an important component of a cultural or religious ritual