Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as “herbs”, including leaves, roots, flowers, seeds, root bark.
A plant with flavoring or aromatic properties is used for flavoring and garnishing foods, for medicinal purposes, or for fragrances; it excludes plants consumed for macronutrients. Culinary use distinguishes herbs from spices.
In general, herbs are the leafy green or flowering parts of a plant (whether fresh or dried), while spices are produced from other parts of the plant such as seeds, bark, roots, and fruits.
Spices and herbs have been used for food and medicine for centuries – the first recorded evidence dates back to 1500 BC and the Ebers Papyrus, which listed spices like anise, mustard, cinnamon, and cassia.
There are a number of ways to use dehydrated foods. You can add them to salads, oatmeal, baked goods, and smoothies, and because they rehydrate in liquid, you can use them in recipes.