Kitchen herbs, like spices, are plants with aromatic parts that are used as flavouring in the preparation of food or drink. They are used both dried and fresh (Kitchen herbs 1).
The name spices (See Spices and flavourings) is usually given to species that originate in the tropics. Both groups owe their aromatic properties to essential or volatile oils (See Essential oils).

Two plant families especially provide many kitchen herbs: Family Labiatae (or Lamiaceae), Mint family (Kitchen herbs 2), and Family Umbelliferae (or Apiaceae), Parsley family, (Kitchen herbs 3).

Examples of the Mint family (Family Labiatae):
- hyssop, Hyssopus officinalis ;
- balm or lemon balm, Melissa officinalis;
- spearmint, Mentha spicata;
- basil, Ocimum basilicum;
- marjoram, Origanum majorana;
- rosemary , Rosmarinus officinalis;
- sage , Salvia officinalis;
- summer savory, Satureja hortensis;
- thyme, Thymus vulgaris.

Examples of the Parsley family (Family Umbelliferae = Apiaceae):
- dill, Anethum graveolens;
- chervil, Anthriscus cerefolium;
- celery and celeriac, Apium graveolens;
- caraway, Carum carvi;
- coriander, Coriandrum sativum;
- cumin, Cumimum cymimum (see Carum carvi);
- fennel, Foeniculum vulgare;
- lovage, Levisticum officinale;
- parsley, Petroselinum crispum;
- anise, Pimpinella anisum.

Other kitchen herbs are:
- chives, Allium schoenoprasum;
- garlic, Allium sativum;
- horse-radish, Armoracia rusticana (see Raphanus sativus);
- tarragon, Artemisia dracunculus (see Chrysanthemum cinerariaefolium);
- souternwood Artemisia abrotanum (see Chrysanthemum cinerariaefolium);
- borage, Borago officinalis;
- capers, Capparis spinosa;
- laurel or bay, Laurus nobilis (see Cinnamomum zeylanicum);
- garden cress, Lepidium sativum;
- watercress, Nasturtium officinale;
- fenugreek, Trigonella foenum-graecum.