Botanical Name: Origanum vulgare

Oregano (Origanum vulgare) is a sprawling woody shrub which can grow up to 1 m tall. Popularly used as culinary herb in Italian cuisine, dried Oregano leaves are also used in traditional medicine for treating colds, indigestion and upset stomach, because of the high carvacrol and thymol content naturally found within its essential oil. The plant is easy to care for, best grown in full sun and well-drained soil.

Botanical Name: Allium schoenoprasum

Chives are a green vegetable with a mild onion-like flavor. They are in the Allium genus, which also includes garlic, onions, and leeks. People have cultivated allium vegetables for centuries for their characteristic pungent flavors in cooking and their medicinal properties.

Chives contain nutrients that are important for sleep and bone health. Some research has also linked the chemicals in chives and other allium vegetables with anticancer effects.

Botanical Name: Anthriscus cerefolium

Chervil is a delicate culinary herb used frequently in French cuisine. It is a member of the parsley family with a mild flavor. This spring herb is often used in egg dishes. It is sometimes called French parsley.

Because of its delicate flavor, chervil is usually included in recipes, such as salads and soups, where it will not be overpowered by the other flavors.

Botanical Name: laurus nobilis

Bay leaf is an herb that is commonly used in cooking. The leaves and oil are also used to make medicine.

People use bay leaf for diabetes, cancer, stomach problems, pain, and many other conditions, but there is no good scientific evidence to support these uses. Bay leaf can also be unsafe if the entire leaf is taken by mouth.