Aromatic leaves used fresh or dried. Eaten in small amounts, so their contribution is mostly aroma compounds and polyphenols rather than bulk nutrition.
9 foods
Ocimum basilicum
The fresh leaves of Ocimum basilicum, used raw or added at the end of cooking because its aroma compounds are heat-sensitive. It…
Coriandrum sativum
The fresh leaf of Coriandrum sativum, the same plant that yields coriander seed. A well-documented genetic variation in olfactory…
Anethum graveolens
The feathery leaf of Anethum graveolens, used fresh with fish, cucumber and cultured dairy; the seed is a separate spice with a…
Origanum vulgare
The dried leaf of Origanum vulgare, dominated by the phenols carvacrol and thymol. The USDA entry is per 100 g of dried leaf,…
Petroselinum crispum
A biennial Apiaceae herb eaten fresh in quantity in dishes such as tabbouleh and used as a garnish elsewhere. It is unusually…
Mentha × piperita
A natural hybrid of watermint and spearmint, grown for its high menthol content and used fresh, dried or as an essential oil. The…
Salvia rosmarinus
A woody Mediterranean shrub whose needle-like leaves are used fresh or dried. Rosemary extract is also used industrially as a…
Salvia officinalis
The grey-green leaf of Salvia officinalis, used fresh or dried and traditionally paired with fatty meats. The USDA entry is per…
Thymus vulgaris
A small-leaved Mediterranean subshrub used fresh or dried, and one of the few herbs that stands up to long cooking. Its…