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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