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Home » The herb FAQs. » The culinary herb FAQ.

2 Herbs.

This is the structure of the herb entries:

  • 2.x.1 Growing ___
  • 2.x.2 Harvesting ___
  • 2.x.3 Using / preserving ___
  • 2.x.4 Which ___ do you have?

Check these entries before posting yet another question on curry plant... on the other hand every time somebody asks for uses for mints some new ones pop up so keep asking for those.

  • 2.1 Basil
  • 2.2 Curry plant / Curry leaf
  • 2.3 Sage
  • 2.4 Chives.
  • 2.5 Saffron
  • 2.6 Zucchini flowers.
  • 2.7 Chamomile
  • 2.8 Coriander/Cilantro/Culantro
  • 2.9 the mints.
  • 2.10 Feverfew and Pyrethrum
  • 2.11 Tarragon
  • 2.12 Nasturtiums.
  • 2.13 Dill.
  • 2.14 Rosemary.
  • 2.15 Lavender
  • 2.16 Lemon balm
  • 2.17 Garlic
  • 2.18 Thyme.
  • 2.19 Lemon grass.
  • 2.20 Horseradish
  • 2.21 Fennel
  • 2.22 Anise hyssop
  • 2.23 Parsley.
  • 2.24 Monarda.
  • 2.25 Ginger
  • 2.26 Anise
  • 2.27 Borage
  • 2.28 Horehound
  • 2.29 Marjoram and Oregano.
  • 2.30 Caraway
  • 2.31 Catnip
  • 2.32 Lovage
  • 2.33 Savory, summer and winter
  • 2.34 Rue
  • 2.35 Rocket
  • 2.36 Angelica.
  • 2.37 Sweet Cicely
  • 2.38 Mexican Mint Marigold (MMM) / Mexican tarragon
  • 2.39 Shiso or Perilla.
  • 2.40 Capers.
‹ 1 Introduction up 2.1 Basil ›

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