Herbal spices can be classified based on botanical families, crop duration and growth habit.

2.2.1 Classification based on botanical families Family Crop

Apiaceae Dill, celery, fennel, lovage, parsley, etc.

Lamiaceae Hyssop, mint, basil, marjoram, oregano, rosemary, sage, thyme, etc.

Liliaceae Leek, chive

2.2.2 Classification based on duration of crop

Annual Basil, coriander, dill, etc.

Biennial Caraway, leek, parsley, etc.

Perennial Sage, laurel, pimenta, curry leaf, chive, mint, oregano, tarragon, thyme, etc.

2.2.3 Classification based on growth habit

Herbs Caraway, coriander, mint, oregano, marjoram

Shrubs Rosemary, sage, thyme

Trees Pimenta, curry leaf, laurel

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