(n) 1. a seed producing plant that does not develop persistent woody tissue but dies down at the end of the growing season. 2. a plant or plant part valued for its medicinal, savory, or aromatic qualities.
Natural remedies derived from whole plants as well as from plant roots, leaves, seeds, stems and other parts. Herbs are still the basis for Chinese medicine and are important constituents of many European natural remedies.
Herbs, as the gardener uses the term, are valuable for their strong flavor and/or fragrance; they make our foods more interesting (imagine marinara sauce without basil or oregano); they make wonderful teas and can have medicinal qualities. Most herbs require little in the way of special care, but do need plenty of sunshine and well-drained soil. Harvest cuttings from herbs in late morning when the dew has just dried. Use them fresh, or dry them for storage in a dark, well aerated room.
A plant that does not develop woody, persistent tissue but is relatively soft or succulent and sprouts from the base (perennials) or develops from seed (annuals) each year. Includes grasses, forbs and ferns.
A plant used in magic. Herbs are usually strongly scented and are prized for their specific energies. Includes trees, ferns, grasses, seaweeds, vegetables, fruits, and flowering plants. The dictionary defines an herb as “a fleshy-stemmed plant that generally dies back at the end of each growing season” or “any plant or plant part used specifically in medicine or as seasoning.” Herbs are mainly thought of as the green leaves of any plant or tree (both fresh and dried) that is valued for its medicinal, savory, or aromatic qualities. Although many herb books regard seeds, roots, flowers, berries, and bark as herbs, they are more accurately classified as spices, Trees also do not come under the technical heading of an herb; however, tree leaves and some shrubs are considered to be herbs by many.
In botany, “herb” is a nonwoody plant. In popular use, “herb” is one of the following: (1) a plant used as a flavoring in cooking, such as sage, rosemary, and thyme; (2) a plant valued for fragrance, such as lavender in herbal shampoos; (3) a plant with supposed medicinal properties, such as an herbal supplement or herbal remedy.
a vascular plant without significant woody tissue above or at the ground; an annual, biennial, or perennial plant lacking significant thickening by secondary woody growth, with perennating buds borne at or below the ground surface (hemicryophytes, geophytes, helophytes, and therophytes of Raunkier).
The word herb (sometimes referred to as botanical) has several different meanings depending on the perspective: In commercial terms - herb generally refers to plants used for culinary purposes. Additionally the terminology differentiates Temperate Zone plants from tropical and sub-tropical plants (i.e., spices). In horticultural terms - herb refers to "herbaceous," which describes the appearance of the plant (i.e., a non-woody, vascular plant). In taxonomic terms - herb generally refers to the aboveground parts or the aerial parts (i.e., the flower, leaf, and stem). In terms of herbal medicine - herb refers to plants used in various forms or preparations, valued for their therapeutic benefits, and sold as dietary supplements in the U.S. marketplace.
An herb is a seed plant that does not have a woody stem. Every year, herbaceous plants produce a completely new stem. Herbaceous plants are generally short lived and relatively short (compared to woody plants). Some herbaceous plants include the banana, grasses, and forbs.
Herbs (IPA: hÉ™(É¹)b, or É™É¹b; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. Such uses include culinary, medicinal, or in some cases even spiritual usage. The green, leafy part of the plant is typically used.