| 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) |
| bachelor’s button | Centaurea cyanus | (Flowers) Mild cucumber flavor; petals used in herbal teas and to naturally color herbal cocktails (Annual) |
| 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) |
| California poppy | Eschscholzia californica | (Flowers, Leaves, Stems) Bitter flavor; used in herbal teas (Annual) |
| cilantro | Coriandrum sativum | (Leaves) Pungent citrus flavor; used in herbal cocktails and herbal tea (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) Pungent sharp flavor; used in herbal teas (Annual) |
| fenugreek | Trigonella foenum-graecum | (Seeds) Maple syrup-like flavor; 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 teas (Annual) |
| hops | Humulus lupulus | (Strobiles) Bitter flavor; most well-known ingredient for brewing beer (Perennial) |
| 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) |
| meadowsweet | Filipendula ulmaria | (Flowers) Sweet flavor; almond-scented flowers used to flavor mead, ale, herbal beers, liquors and non-alcoholic punches (Perennial) |
| Mexican coriander | Eryngium foetidum | (Leaves) Pungent flavor; used in herbal teas (Annual) |
| Mexican mint marigold | Tagetes lucida | (Leaves) Anise-like flavor; used in herbal teas (Annual) |
| milk thistle | Silybum marianum | (Leaves, Seeds) Slightly floral with earthy aftertaste; used in herbal teas (Biennial) |
| 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) |
| passion flower | Passiflora incarnata | (Flowers, Leaves, Stems) Earthy flavor; used in herbal teas (Annual) |
| pot marigold | Calendula officinalis | (Flowers) Slight bitter flavor; used in herbal teas (Annual) |
| 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) |
| 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) |
| wild carrot | Daucus carota | (Seed) Mild anise falvor; oil is used to flavor alcoholic and non-alcoholic beverages (Biennial) |
| wood betony | Stachys officinalis | (Leaves) Used in herbal teas (Perennial) |