Herbs have been cultivated for thousands of years for both their culinary and medicinal purposes. These fragrant and flavorful plants still play an important role in every kitchen garden. Even a tiny plot can provide you with enough herbs to use fresh, frozen, or dried.

Herbs are easy to raise, even if you've never gardened before. If you have the space, you can plant a formal herb garden that is both attractive and plentiful. Formal herb gardens use design techniques that are centuries old.

 
Allium ascalonicum -Shallot
Allium sativum-Garlic
Bocsenbergia rotunda-Kaempfer (Grachai)
Citrus hystrix-Kaffir Lime or Leech Lime. (Magrood)
Coriandrum sativum-Cilantro (Pakshee)
Cryngium foetidum-Culentro (pakshee-farang)
Cymbopogon citratus Stapf. -(Takrai)
Momordica charantia Linn. Bitter gourd, (Mara)
Ocimum basilicum Linn. f. var. citratum-lemom basil or hairy bail. (Mangluk)
Ocimum basilicum Linn. -Thai sweet basil, (Horapah)
Ocimum sanctum Linn.-Holy basil (Ga-prao)
Piper sarmentosum-(Cha-plu)
Zingiber officinale-Ginger (khing)