Herbs
Basil (sweet)
Taste: sweet and pungent with subtle peppery and mint undertones
Common Uses: salads, pasta, pizza, and soups
Medicinal Uses: reduced memory loss, stress, joint pain; improved digestion, skin health,
circulation, blood sugar levels
Basil (Genovese/Italian)
Taste: hint of mint and clove and slightly peppery/spicey (stronger than sweet basil)
Common Uses: fish/seafood, vegetable and tomato dishes, pasta, salads, and vinaigrettes
Medicinal Uses: reduced memory loss, stress, joint pain; improved digestion, skin health, circulation,
blood sugar levels
Catnip
Taste: not commonly consumed by humans
Common Uses: for training, calming, and engaging cats
Medicinal Uses: calming effect and believed to repel insects
Chives (garlic)
Taste: subtle garlic flavor
Common Uses: stir-fries, noodles, soups, vegetables, eggs
Medicinal Uses: improved immunity, blood pressure, blood clotting, memory; reduced body
inflammation and cancer risk
Cilantro
Taste: tangy, citrus flavor
Common Uses: salsa, Pico de Gallo, guacamole, salads, salad dressing, chicken, stir-fries, garnish
Medicinal Uses: raised energy level, improved hair and skin; reduced risk of heart disease, anxiety, diabetes, seizure severity
Dill
Taste: sweet, fresh, grassy flavor
Common Uses: pickling/cucumbers, salads, fish, eggs, roasted vegetables
Medicinal Uses: improved digestion, bone health, sleep, immunity, inflation, lactation, respiratory issues, cholesterol levels; reduced heart disease, stroke, and excessive gas
Oregano
Taste: spicey with subtle sweet/sour flavor
Common Uses: marinades, stuffing, salads, sauces, chicken, pasta, soups, pizza, grilled vegetables
Medicinal Uses: antioxidant, anti-inflammatory, cancer suppressing properties
Parsley
Taste: peppery flavor with notes of citrus, clove, and nutmeg
Common Uses: soups, sauces, poultry, salad dressing, garnish
Medicinal Uses: reduction of bloating, inflammation and cancer risk; improved blood pressure,
bone health, urinary tract
Rosemary
Taste: piney flavor with notes of citrus, lavender, sage, pepper, mint, and sage
Common Uses: poultry, game, lamb, pork, steak, fish, stuffing, casseroles, soups
Medicinal Uses: reduced muscle pain; improved immunity, memory, circulatory system, hair
growth, and repels bugs
Sage
Taste: minty, piney, and musky flavor
Common Uses: poultry, sausage, sweet potatoes, stuffing, soup, fatty meats
Medicinal Uses: improved memory, digestion, and diabetic symptoms; reduced inflammation, heartburn, headaches, gas, and menopause symptoms
Thyme
Taste: slightly earthy and minty, but with a slightly sweet-lavender flavor
Common Uses: soups, sauces, stews, dressings, marinades, meat dishes, potpourri
Medicinal Uses: reduces acne, blood pressure, dry cough, diarrhea; improves digestion and repels bugs
