Herb is derived from herba (green grass) in Latin and refers to the fragrant plants used in daily life.

From old times, it has played an important role as a medicinal herb for antisepsis and insecticide as well as cure for pain and sedation. It is well ventilated and drained. It has plenty of organic matters and grows well on a sunny soil.

The fragrance is strongest when the flowers bloom so it is collected at this time and stored in refrigerator or dried in the shade and stored in an airtight container.


Plants seeds have the highest nutritional activity because the nutrients needed for life support are concentrated and the energy appears as sprouts when germinated.


It is rich in vitamins and minerals, and it acts as a digestive and antibacterial agent. It can remove the smell of meat and fish, change the taste of food and be eaten in tea, so it is widely used in the West.

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Drinking caffeine-free herbal tea often helps blood circulation, refreshes the stomach and is effective when stressed or tired and helps the skin and beauty.
Rosemary acts as sterilization, disinfection and insecticide, and especially good for relieving headaches and improving memory and concentration.
Basil, the color and flavor of Italy, is an herb that blends well with red tomato, garlic, eggplant, cheese and olive oil.
Thyme has stronger aroma than other herbs. It is used for cooking fish, meat, clam and crustacean and raising the flavor of the dish.
Leave are egg-shaped and have white hair. If you make an herbal tea with the leaves, it is good for digestion and fatigue recovery.
It is an herb that has been loved for household medicine and gardening for a long time because it has sweet flavor and refreshing fragrance and is excellent for antipyretic action and antiseptic effect. There are more than 100 kinds and the color of the flower and the shape of leaf are various. English lavender is mainly used for cooking and herbal teas.
It has a refreshing scent similar to lemon. It is characterized by bright green leaves originating in southern Europe, and small and white flowers bloom in summer. Fresh leaves are used for salads, dishes, herbal teas, and baths. It has digestive stimulation, soothing, and antipyretic action.
The leaves have a refreshing lemon scent, and the essential oils are used in fragrance of cosmetics. In France, people enjoy an herbal tea called Verbena. The leaves are used for herbal tea, bath and snack. It is good to make potpourri or lease because the fragrance of dried leaves lasts long.
‘Rucola’ is an Italian name of it, and it is also known as ‘rocket’ in French. It is called ‘arugula’ in English. Its origin is the Mediterranean coast, and it is still a popular vegetable in Italy and the south of France. It has a hot and sesame flavor and is used as topping mainly for salads and meat dishes. In Italy, it can be used for pasta, pizza, carpaccio, or cut into thin slices and mixed with cheese or butter. It is a basic vegetable in the West, which is eaten with steak, hamburger and fish meuniere.
Sweet, thin, minty leaves are often used to flavor meat dishes. It is famous as a source of ‘ herbes de provence’, a southern European cooking spice. In ancient Egypt and Greece, it was used as an antiseptic and antidote, and is still well known for its nervous sedative and digestive effects.
It is called ‘medicinal salvia’ since it is a cousin of the salvia. It has strong sausage-like aroma so it is related to the origin of sausage. It reduces the greasy feeling of meat so it is always used for meat dishes in the West. It is effective for skin care, sterilization, preservation, arthritis and digestion.
It has a spicy and bitter taste. It blends well with tomatoes and cheese, and is often used in Italian cuisine with basil. It is also good for a dish such as pizza, pasta, cheese and omelet when you want to give some point on it. Strong aroma is well harmonized with meat dishes, so it is good to flavor beef, lamb and chicken.
With its ‘sweet and sensual’ floral fragrance, it has long been loved by China, India and the Middle East. It is called ‘queen of fragrance’ and is also called ‘queen of the night’ because of strong fragrance after sunset. The fragrant oil extracted from the flowers is used in perfumes and cosmetics at a considerably high price.
It has sweet fragrance and bitter taste. French tarragon is an herb that has traditionally been used in French cuisine. It resembles the shape of anise, and its spicy flavor is especially famous for making escargot flavor. It blends well with sauce, dressing, butter or cheese so it is used often. In addition to the French tarragon, cold-resistant Russian tarragon is also being used.
It is a colorful herb and both its flower and leaves can be eaten. Leaves and flowers are mustard flavored and sometimes used ad salad or sandwich topping. The rounded shield-like leaves are similar to the lotus flower. It is rich in vitamin C and iron, so it is effective for cold symptoms and digestion.
It grows naturally in Peru and Colombia, and the bright red or yellow flowers are impressive. The flowers bloom in spring and autumn and are loved for ornamental purposes. It tastes like pepper that is not spicy. It is well suited to Korean dishes and is used in various ways such as bibimbap, salad, and sandwich. It is good for scurvy, antibiotic action and digestion promotion.
It is the herb with the oldest cultivation history, and it is consumed much in North Korea, China and Southeast Asia. Young leaves are broad and round, but it is divided into three as it grows. When you first eat, it smells like a bedbug, but if you eat three or four times, you get used to it and will eat often. In the United States, the leaf is called ‘cilantro’. The leaf is put into Vietnamese rice noodle soup, Vietnamese spring rolls, seasoned vegetables and salad, and the seed called ‘coriander’ is used as for herbal tea, pickles and vinegar, or as a spice after crushed.
The thin bird feather-shaped leaves are called ‘fish herb’, and always used for salmon or herring marinade because it matches well with seafood. A little bit bitter taste and unique fragrance are attractive. The leaves can be mixed with mayonnaise, dressing sauce, butter or cream cheese as well as fish, and is also used to flavor soups, clam chowder or egg dishes.
As a representative herb of Japan, blue shiso and red shiso are widely used for various dishes. It can be used as a decoration on the edge of the sashimi, a garnish for food, or it can be fried or put in bibimbap. Both leaves and seeds add a unique flavor to marinade when put in. It is also used as a spice after crashed, and is used to make a wrap in Korea. It is called shiso in Japan, Chajogi in Korea and perilla in the United States.
Its origin is India, and it is widely used in the Southeast Asia to flavor fish or meat dishes. It is famous as an essential herb for the typical Thai dish ‘Tom yum goong’. Its flavor is similar to the original flavor of lemon, so it matches well with food and it is also effective in promoting digestion and restoring fatigue.
It is a vegetable that grows vigorously in water or wetlands. It is called ‘watercress’ in English and it is called the same in Korea because its flower and leaf resemble horseradish. Young leaves are used as salad before the flowers bloom. It has unique spicy flavor that refreshes mouth, so it matches well with meat dishes or fried dishes. Eating raw is good for nutrition. It is rich in vitamin, calcium, iron so it is eaten as juice a lot.
It is an herb that is used for food, and the leaves are twisted. The fragrance is weaker and smaller than Italian parsley. The leaves contain a lot of vitamin C and iron. It can be used to add the color of the dish or put on salad or soup.
The leaf is flat, dark green, and the flavor is stronger than the parsley with twisted leaves. It contains a lot of Vitamin C, iron, minerals, potassium, so it has good efficacy for sterilization, breastfeeding, prevention of adult diseases, prevention of eye diseases, and elimination of bad breath. It is used for cooking decoration. Chopped green leaves or dried leaves are used for cooking soup, fried rice, etc. If you bake it with fish, you will have a savory fish dish.
The plant is 30 ~ 90cm long and it has strong menthol flavor, which is refreshing. It is widely used for cooking and the small purple flowers bloom in in the ear shape.