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The herb was naturalized in China as early as 220 CE, [7] during the late Han dynasty. [21] Rosemary came to England at an unknown date, though it is likely that the Romans brought it when they invaded Britain in 43 CE. Even so, there are no viable records containing rosemary in Britain until the 8th century CE.
Salvia jordanii differs from the well-known herb rosemary in its smaller leaves, only 5–15 mm (0.20–0.59 in) long and less than 2 mm (0.079 in) broad, and densely hairy flower stems. It also tends to be lower-growing, often under 25 cm (9.8 in) tall and prostrate, and never exceeding 1 m (3 ft 3 in) tall ( S. rosmarinus can reach 1.5 m (4 ...
Conradina is a genus of flowering plants in the mint family, Lamiaceae. [1] Its common name is false rosemary, or rarely, short leaf rosemary. There are 7 species of Conradina, all native to the southeastern United States. [2] Conradina verticillata grows on the Cumberland Plateau in Kentucky and Tennessee. [3] The other five grow mainly in ...
Salvia (/ ˈ s æ l v i ə /) [3] is the largest genus of plants in the sage family Lamiaceae, with just under 1,000 species of shrubs, herbaceous perennials, and annuals. [4] [5] [6] Within the Lamiaceae, Salvia is part of the tribe Mentheae within the subfamily Nepetoideae. [4]
Conradina grandiflora is a species of flowering plant in the mint family known by the common name largeflower false rosemary, or large-flowered rosemary. It is endemic to Florida in the United States, where it occurs on the Atlantic Coastal Ridge .
Cress – rather fast-growing, edible herb that is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. [5] Curry leaf – tropical to sub-tropical tree in the family Rutaceae, which is native to India. Dill – depending on where it is grown, is either a perennial or annual herb.
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The Lamiaceae (/ ˌ l eɪ m i ˈ eɪ s i. iː,-ˌ aɪ / LAY-mee-AY-see-ee, -eye) [3] or Labiatae are a family of flowering plants commonly known as the mint, deadnettle, or sage family. . Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla, as well as other ...