Herb

In general use, herbs are a widely distributed in addition to widespread chain of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary usage typically distinguishes herbs from spices. Herbs loosely remanded to the leafy green or flowering parts of a plant either fresh or dried, while spices are ordinarily dried and proposed from other parts of the plant, including seeds, bark, roots and fruits.

Herbs defecate a rank of uses including culinary, medicinal, aromatic and in some cases, spiritual. General use of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as "herbs", including leaves, roots, flowers, seeds, root bark, inner bark and cambium, resin and pericarp.

The word "herb" is pronounced in is common among North American English speakers and those from other regions where h-dropping occurs. In botany, the noun "herb" noted to a "plant that does not name believe a woody stem", and the adjective "herbaceous" means "herb-like", referring to parts of the plant that are green and soft in texture".

"What is a herb?" "The friend of physicians and the praise of cooks."

--Alcuin and his student Charlemagne

Reproduction

Perennial herbs are ordinarily reproduced by stem cuttings, either softwood cuttings of immature growth, or hardwood cuttings where the bark has been scraped to expose the cambium layer. A cutting will usually be about 3 to 4 inches in length. Plant roots can grow from the stems. Leaves are stripped from the lower member up to one half before the cutting is placed in growth medium or rooted in a glass of water. This process requires high humidity in the environment, sufficient light, and root zone heat.