This page is a sortable table of plants used as herbs and/or spices. This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
Culinary: used as a nutritionally minor flavoring component in foods or beverages
Tea: brewed in hot water to make a beverage (for primarily culinary rather than medicinal or ritual purposes)
Medicinal: used, either directly or as a simple extract such as a tea, to cause some physiological effect, usually to treat some ailment or disease
Fragrance: used to add a pleasant odor to food, medicine, or other consumed or partially consumed items (such as incense, candles, or lotions)
Dye: used to alter the color of food, medicine, or other consumed items
Ritual: ingested or partially ingested (eg used as incense) as an important component of a cultural or religious ritual