TSV

Herb Varieties - TSV

A comprehensive dataset covering 6 herb varieties: mint, rosemary, thyme, basil, parsley, and coriander. Each entry includes characteristics, scientific names, plant families, origins, and primary uses. Classified into Lamiaceae and Apiaceae families, these herbs are widely used for culinary flavoring, medicinal purposes, and aromatherapy.

herbs cooking spices culinary gardening ingredients

code	slug	name	description	family	origin	scientificName	uses
01	mint	Mint	A perennial herb characterized by its refreshing, cool aroma.	Lamiaceae	Europe, Asia, North America	Mentha spp.	["Beverages (mojito, mint tea)","Desserts","Bath products","Insect repellent","Herbal tea"]
02	rosemary	Rosemary	An herb with a refreshing, strong aroma essential for meat dishes.	Lamiaceae	Mediterranean region	Salvia rosmarinus	["Meat dishes (lamb, roast chicken)","Roasted vegetables","Soap","Bath products","Aromatherapy"]
03	thyme	Thyme	A versatile herb with refreshing aroma, rich in vitamins and minerals.	Lamiaceae	Mediterranean region, Southern Europe	Thymus vulgaris	["Fish dishes","Pot-au-feu","Stewed dishes","Bouquet garni","Roasted potatoes"]
04	basil	Basil	A representative Italian herb with a sweet, spicy, and refreshing aroma.	Lamiaceae	Tropical Asia, Central Africa	Ocimum basilicum	["Pesto sauce","Pasta","Pizza","Salads","Caprese"]
05	parsley	Parsley	A versatile herb available year-round, featuring a refreshing bitterness and strong aroma.	Apiaceae	Mediterranean region	Petroselinum crispum	["Garnishing","Flavoring","Sauces","Stewed dishes","Salads"]
06	coriander	Coriander	An essential herb for ethnic cuisine, characterized by its unique aroma.	Apiaceae	Southern Europe, Northern Africa, Southwestern Asia	Coriandrum sativum	["Curry","Ramen","Dumplings","Salads","Spice (seeds)"]