Gathers the leaves of aromatic plants that are used fresh or dried to season food. It includes basil, parsley, mint, rosemary, thyme, oregano, marjoram, sage, tarragon, dill, chives, chervil, lovage, bay leaf, curry leaf, epazote and shiso. Within the Spices, Herbs and Seasonings subcategory it sits beside the groups Warm Spices and Aromatic Barks, Peppercorns and Chili Spices, Seed and Fruit Spices, Roots, Rhizomes and Fresh Aromatics, Spice Blends and General Spice Terms, Salt and Flavoring Crops, and each entry is placed in the one group whose description fits it best.