These “ useful” plants include many types of vegetation, including the herbaceous flowering plant that come especially to mind when we think of herbs (such as parsley, basil, or thyme) as well as non-herbaceous trees and shrubs, vines, ferns, mosses, and other plant groups. The useful herbs include plants whose life cycles are annual (such as anise and basil), biennial(parsley, angelica, and clary gage), and perennial, including bay, lavender, lemon balm, thyme, yarrow, and many others, Specific herbs may be valued for their leaves ( such as basil, bay, thyme), flowers (chamomile), seeds (dill, fennel), setems) angelica, chives), or underground parts (garlic, chicory)., The notion of herbs as flavoring agents generally excludes those plants commonly known as vegetables, which are foods in and of them seleves; that is, vegetables provide the substance, and herbs the seasoning.
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