#culinary herbs

• Allium — A major genus of monocotyledonous plants in the family Amaryllidaceae (subfamily Allioideae), comprising hundreds of species of perennial bulbous plants with a characteristic pungent odor. It includes food and aromatic plants of massive global economic importance, such as onion (Allium cepa), garlic (Allium sativum), leek (Allium porrum), and chives, as well as numerous species cultivated in gardens as ornamental plants due to their spectacular spherical inflorescences.
• Allium schoenoprasum — The scientific name of a perennial aromatic herb in the family Amaryllidaceae, commonly known as 'chives'. Cultivated worldwide for its slender, hollow, tubular leaves that possess a mild onion flavor, it is heavily used fresh in culinary arts and is also valued in gardens for its attractive, compact spherical pink-purple inflorescences.
• Anise — An annual herbaceous plant in the umbellifer family (Pimpinella anisum), with entire lower leaves and divided upper leaves, small white flowers, and small, ovoid diachene fruits rich in aromatic volatile oils; the aromatic fruits of this plant, widely used as a spice in gastronomy, as a flavoring agent in the alcoholic beverage industry (liqueurs, ouzo, raki), and as a carminative, expectorant, and digestive stimulant remedy in medicine and pharmacy.
• Asparagus officinalis — The scientific name of asparagus, a perennial herbaceous plant in the Asparagaceae family, widely cultivated for its young and fleshy shoots, rich in vitamins and minerals, consumed as a culinary delicacy; it features branched aerial stems, leaves reduced to small scales, and an underground rhizome from which the buds spring.