Can you imagine spaghetti without basil? Turkey without sage dressing, a burger without tomatoes and cabbage dressing, pickles without fruits and vegetables, mint;nothing is as fresh, tea without tea powder. There are countless spices which are actually herbs and have medicinal effects on our body i.e. basil, ginger, garlic, tea leaf, cardamom, coriander seeds, chili, chives, cloves, lemon grass, mustard seeds, parsley, tarragon, pepper, mushroom plant, cucumber the list is never ending. All the spices we have been using for adding taste and flavor to our dishes are herbs which have medicinal values. Here are a few herbs listed below.   BASIL   An annual plant of the mint family cultivated in Western Europe. Uses: tomato dishes, soups, sauces, sausage, stews, meats, poultry, fish, egg dishes, vegetables, pastas   BAY LEAVES   Aromatic leaf of sweet-bay or laurel. Uses: soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.   CAPERS   Tart flowers buds of the Mediterranean caper bush. Uses: egg dishes, seafood, veal, tomatoes.   CARAWAY   A biennial herb with an aromatic fruit. Uses: breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.   CELERY SEED   Seed of a small plant similar in appearance to celery. Cultivated in Southern France, India, and United States. Uses: soups stews, cheese, pickles, salads, meats, fish, egg dishes, sauces, spreads, dressings and stuffings.   CHERVIL   An apiaceous plant with delicate sweet, parsley-licorice flavored leaves Uses: fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.   CHIVES   Similar but smaller than green onions Uses: fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.   CAYENNE   A very HOT pepper. Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.   CORIANDER   Nutty seed of a plant in the parsley family. Uses: breads, candy, cookies, pickles, meats, stews, bean and rice dishes.   CUMIN   Dried fruit a Cuminum cyninum similar to caraway. Uses: chili and curry powders, meats, pickles, cabbage.   DILL   Annual herb with tart lemony flavor Uses: seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads.   FENNEL   Member of the parsley family with licorice-flavored feathery leaves Uses: seafood, breads, pastries, cakes, cookies   GARLIC   Strong flavored plant of the lily family Uses: meats, salads   HORSERADISH   Peppery white with a turnip flavor Uses: sauces, dips, spreads, salad dressing   MARJORAM   A fragrant annual plant of the mint family. Uses: veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces.   MINT   A fragrant plant with more than 30 varieties Uses: lamb, beef, candy, fruit salads, desserts, soups, vegetables.   OREGANO   Wild marjoram Uses: pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.   ROSEMARY   Evergreen plant with lemony-resinous, needle-like leaves. Uses: lamb, fish, stews, sauces, bread, eggs   SAGE   A perennial plant of the mint family. Uses: poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies.   SAVORY   An annual plant of the mint family. Uses: egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies   TARRAGON   A perennial plant with succulent licorice-flavored leaves. Uses: poultry, seafood, meat, stews, vegetables, salads, sauces.   THYME   A plant with a vague minty flavor Uses: poultry, seafood, meat, stews, vegetables, salads, sauces.