Herbs

The term "Kraut" is borrowed from Middle High German or Old High German krūt, which means something like useful plant, herb, or vegetable. Today, herbs primarily refer to plants that are suitable for seasoning food and drinks and are often also used as medicinal plants. However, they are not necessarily herbaceous plants in the botanical sense.

Herbs therefore have a use and can be distinguished from weeds, which in common language means unwanted plants. The latter are not deliberately cultivated but grow as accompanying vegetation in crops.

Many herb plants also grow wild and are thus not cultivated. The term wild herbs has been established to highlight the difference from garden herbs.

Botanically, the term herb refers to plants whose above-ground parts do not become woody and which can be annual, biennial, or perennial. Due to the lack of secondary thickening, they differ from perennial woody plants like shrubs and trees. However, a clear classification is not always possible. Semi-shrubs, which include typical herbs like savory, rosemary, and thyme, take an intermediate position. Here, only the lower part of the plant becomes woody, while the branches do not.

Herbs are essentially used for two purposes, which often cannot be clearly separated.

As spices, culinary herbs refine food and drinks and give them a special aroma. Herbs are used for preparation in the following forms:

• fresh
• dried
• frozen

Because of their valuable ingredients, herbs have been appreciated and used as medicinal plants for thousands of years. They are attributed specific medicinal properties. In this context, the term medicinal herbs has also become established. An old folk saying makes it clear: for every ailment, there is an herb that grows.