Basil

Used for over 2,000 years, this sweet and peppery herb was sacred in Egypt and India. It’s a must-have in Italian pasta, Thai curries, and Mediterranean salads.

Bay Leaves

Used in Ancient Greece and Rome, this aromatic leaf makes soups, stews, and sauces taste richer. But don’t eat it—it’s just for flavor!

Boldo Leaves

A South American herb with a strong, slightly bitter taste, used for digestion and teas. Indigenous people in Chile have used it for centuries.

Borage

Dating back to Ancient Rome, this cucumber-tasting herb is used in salads, drinks, and even as a garnish for fancy dishes.

Caraway Leaves

Over 5,000 years old, found in Egyptian tombs! With a mild licorice taste, it’s used in European rye bread, stews, and curries.

Chervil

A delicate, slightly anise-flavored herb from medieval France, perfect in omelets and fancy French sauces.

Chives

First used in Ancient China, these mild onion-flavored herbs are perfect on baked potatoes, soups, and omelets.

Cilantro

Over 2,000 years old, this fresh and citrusy herb was used in ancient Sanskrit texts and is essential in Mexican tacos, Indian curries, and Thai salads.

Curry Leaves

A key ingredient in South Indian cooking for centuries, these fragrant leaves add a nutty, citrusy flavor to curries.

Dill

Found in Egyptian writings, this fresh herb is great for pickles, fish dishes, and European soups.

Epazote

Used by the Aztecs, this earthy, strong herb is still added to Mexican bean dishes to improve digestion.

Fennel Leaves

Used in Ancient Greece and Rome, fennel has a sweet licorice taste, making it perfect for Mediterranean soups and stews.

Fenugreek Leaves

Over 4,000 years old, used by Ancient Egyptians for flavor and medicine. It’s slightly bitter and great in Indian curries and Middle Eastern bread.

Holy Basil (Tulsi)

Sacred in India for 3,000 years, this peppery herb is used in Thai stir-fries and Indian teas for health benefits.

Hyssop

Mentioned in the Bible, this minty and floral herb is often used in teas and Mediterranean dishes.

Kaffir Lime Leaves

Used in Thai cooking for centuries, these super citrusy leaves are essential in Thai curries and soups.

Lemongrass

Used in Asia for over 2,000 years, this lemony herb makes Thai and Vietnamese soups and teas smell amazing!

Lovage

Used by Ancient Romans, it tastes like celery and is great in soups and stews.

Marjoram

Loved by the Greeks and Romans, this mild, slightly sweet herb is perfect for Mediterranean dishes.

Mint

Over 3,000 years old, this fresh, cool herb was used in Roman baths and Middle Eastern cooking.

Oregano

Used in Ancient Greece, this bold and earthy herb became world-famous when soldiers brought it back after WWII!

Parsley

Over 2,000 years old, used by Ancient Greeks, but back then, they didn’t eat it—just used it for decoration! Now it’s great for Mediterranean and Middle Eastern dishes.

Perilla

Used in Japan for centuries, this slightly spicy and minty herb is perfect for sushi and Korean BBQ.

Rosemary

Used by Ancient Greeks and Romans, this woody, fragrant herb is perfect for roasted meats and bread.