Drinkable Herbs

Common Name  Latin Name  Uses, Comments 
absinthe Artemisia absinthium (Leaves) Bitter leaves are main ingredient in absinthe; used to flavor vermouth
and other liquors (Perennial)
angelica Angelica archangelica (Leaves, Roots, Seeds) Sweet licorice-like flavor; seeds and roots used to flavor gin and other liquors; roots and leaves used in herbal teas (Biennial)
anise hyssop Agastache foeniculum (Flowers, Leaves) Licorice flavor; used fresh or dried in herbal teas (Perennial)
apple mint Mentha suaveolens (Leaves) Minty-apple flavor; leaves and flowers used in teas, iced beverages (Perennial)
basil Ocimum basilicum (Leaves) Various flavors including cinnamon and Thai; used in herbal teas and cocktails (Annual)
bee balm Monarda didyma (Leaves) Light citrus flavor; leaves used fresh or dried; flavoring for the famous Earl Grey tea (Perennial)
blue skullcap Scutellaria lateriflora (Leaves) Bitter flavor; used in herbal teas (Perennial)
blue vervain Verbena hastata (Flowers, Leaves) Earthy flavor; used in herbal teas (Perennial)
borage Borago officinalis (Flowers, Leaves) Cucumber flavored; young leaves used in teas; refreshing iced tea in summer with honey and lemon; flowers garnish drinks; a good pick-me-up (Annual)
bronze fennel Foeniculum vulgare ‘Purpureum’ (Leaves, Roots) Licorice-like flavor; used in herbal teas and to flavor wine (Annual)
calendula Calendula officinalis (Flowers) Slight bitter flavor; used in herbal teas (Annual)
California poppy Eschscholzia californica (Flowers, Leaves, Stems) Bitter flavor; used in herbal teas (Annual)
cilantro Coriandrum sativum (Leaves) Citrus flavor; used in herbal cocktails  (Annual)
common sage Salvia officinalis (Flowers, Leaves) Earthy flavor; used in herbal teas and cocktails (Perennial)
common thyme Thymus vulgaris (Leaves) Earthy woodsy flavor with notes of citrus and mint; used in herbal teas and cocktails (Perennial)
common yarrow Achillea
millefolium
(Flowers) Bitter flavor; used in flavoring liquors and in herbal teas (Perennial)
costmary Tanacetum balsamita (Leaves) Minty, eucalyptus-like flavor; leaves used to flavor ale, beer, wine, teas, cold drinks; used to preserve ales and beers before hops were used; used in place of mint in iced drinks (Perennial)
dill Anethum graveolens (Seeds) Used in herbal teas (Annual)
feverfew Tanacetum
parthenium
(Leaves) Bitter flavor; used in herbal teas (Perennial)
German chamomile Matricaria recutita (Flowers) Slight apple-like flavor; used in herbal teas (Perennial)
ginger Zingiber
officinale
(Rhizomes) Warm, spicy flavor that is sometimes described as peppery; used to make ginger ale and in herbal tea (Annual)
hops Humulus lupulus (Strobiles) Bitter flavor; most well-known ingredient for brewing beer (Perennial)
Jamaican mint Micromeria viminea (Leaves) Peppermint flavor; used in herbal teas; popular in Jamaica (Annual)
key lime Citrus aurantifolia (Fruits) Tart and bitter flavor; juice from the fruit is used in making limeade, and garnishing drinks (Annual)
lavender Lavandula angustifolia (Flowers) Floral flavors; used in herbal teas and cocktails (Perennial)
lemon balm Melissa officinalis (Leaves) Lemon-flavored and scented leaves; used in lemonades, teas, wines and liquors (Perennial)
lemongrass Cymbopogon citratus (Leaves) Lemony flavor; used is herbal teas and cocktails; used to flavor lemonade (Annual)
lemon thyme Thymus × citriodorus (Leaves, Flowers) Lemon-flavored and scented leaves; used in herbal teas and cocktails (Perennial)
lemon
verbena
Aloysia triphylla (Leaves) Lemon flavor; used in herbal teas and drinks (Annual)
meadowsweet Filipendula ulmaria (Flowers) Sweet flavor; almond-scented flowers used to flavor mead, ale, herbal beers, liquors and non-alcoholic punches (Perennial)
mint Mentha spp. (Leaves) Sweet, cooling flavor; used in herbal teas, iced beverages, and herbal cocktails (Perennial)
mountain mint Pycnanthemum pilosum (Leaves) Spicy mint flavor; used like spearmint; leaves used in hot or iced tea (Perennial)
purple coneflower Echinacea purpurea
(Roots) Floral, tongue-tingling flavor; used in herbal teas (Perennial)
rosemary Rosmarinus officinalis (Flowers, Leaves) Lemon-pine flavor; used in herbal teas and cocktails (Annual)
scented geranium Pelargonium spp. (Flowers, Leaves) Numerous scents and flavors; leaves used in cold beverages and teas; edible flowers used as garnish; also P. ‘Frensham’ and P. crispum are lemon scented (Annual)
stevia Stevia rebaudiana (Leaves) Sweet flavor; herbal sugar substitute; leaf powder can be used in place of sugar in drinks (Annual)
sweet cicely Myrrhis odorata (Leaves) Light anise flavor; used to flavor wines, cordials, and non-alcoholic drinks (Perennial)
sweetgrass Hierochloe odorata (Leaves) Vanilla-like flavor; used fresh or dried in herbal teas; used to flavor liquors (Perennial)
sweet marjoram Origanum majorana (Leaves) Similar flavor to oregano; used in herbal teas and cocktails (Annual)
turmeric Curcuma longa (Rhizomes) Flavor resembles a combination of ginger and pepper; used in herbal teas and tonics (Annual)
valerian Valeriana officinalis (Roots) Woodsy, bitter flavor; used in herbal teas (Perennial)
wall germander Teucruium
chamaedrys
(Flowers, Leaves, Stems) Bitter flavor; used in tonic wines and vermouth (Perennial)
wood betony Stachys officinalis (Leaves) Used in herbal teas (Perennial)