The Herb Encyclopedia

In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties. Culinary use typically distinguishes herbs from spices 

Akhrot
(Juglans regia)
Alsi
(Linum usitatissimum)
Amla
(Emblica officinalis)
Apamarg
(Achyranthes aspera)
Arjuna
(Terminalia arjuna)
Bel
(Aegle marmelos)
Bhringraj
(Eclipta alba)
Black Tulsi
(Ocimum sanctum)
Brahmi
(Bacopa monnieri)
Chirayata
(Swertia chirata)
Chota Gokhru
(Tribulus terrestris)
Dalchini
(Cinnamomum zeylanicum)
Garlic
(Allium sativum)
Giloy
(Tinospora cordifolia)
Ginger
(Zingiber officinale)
Guggul
(Commiphora guggul)
Gurmar
(Gymnema sylvestre)
Haldi
(Curcuma longa)
Haritaki
(Terminalia chebula)
Jamun
(Syzygium cuminum)
Jatamansi
(Nardostachys jatamansi)
Jyotishmati
(Celastrus paniculatus)
Karela
(Momordica charantia)
Kutki
(Picrorhiza kurroa)
Garlic
(Allium sativum)
Mandukaparni
(Centella asiatica)
Methi
(Trigonella foenum-graecum)
Mulethi
(Glycyrrhiza glabra)
Nagarmotha
(Cyperus rotundus)
Neem
(Azadirachta indica)
Pippali/Peeplamool
(Piper longum)
Rasna
(Pluchea lanceolata)
Safed Musli
(Chlorophytum borivilianum)
Salab Punja
(Dactylorhiza hatagirea)
Salam Mishri
(Orchis mascula)
Shalki
(Boswellia serrata)
Shankhpushpi
(Convulvulus pluricaulis)
Shatavari
(Asparagus racemosus)
Ginger
(Zingiber officinale)
Tejpatra
(Cinnamomum tamala)
Vacha
(Acorus calamus)
Vibhitaki
(Terminalia bellerica)
Vidang
(Embelia ribes)

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