Culinary Herbs are one of the most important type of herbs popularly used for cooking, garnishing and flavoring. These herbs can be obtained from various parts of a plant but not the woody stem or bark and are used for their culinary attributes The herbs have a strong flavor and are used in small quantities as condiments and seasonings.

Types of Culinary Herbs
While some herbs are perennial, biennials, others are annual and with a very few exceptions, most culinary herbs are very easy to grow. Annual herbs bloom in one season and then die. Biennial herbs live for two seasons, blooming in the second season only. Perennial herbs bloom each season.

Annual Herbs
Anise, Basil, Chervil, Coriander
Biennial Herbs
Caraway, Parsley.
Perennial Herbs
Chives, Fennel, Marjoram, Mint

Form of Culinary Herbs
Culinary herbs are either used for garnishing or for flavoring. Dried herbs lend an instant flavor to food, while fresh herbs are used for decorative purpose rather than flavoring.

• Fresh Culinary Herbs: Celery, Parsley
• Dried Culinary Herbs: Thyme, Sage, Oregano

International Trade in Culinary Herbs
The international trade in culinary herbs can be valued around over US$ 1.5 billion and is further experiencing a high growth rate. There is a great potential to expand exports in this trade to both developed as well as developing markets. A lot of value is being added top culinary herbs by preliminary processing. Oregano, Thyme, Basil are some examples of culinary herbs that have a high export potential.

Popular Culinary Herbs