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"A listing of All Current U.S.D.A. Approved Culinary Herbs and Spices in the United States of America."

Culinary Herbs and Spices:

Ajwain
Allspice
Angelica
Anise
Annatto
Artemisia (All types)
Asafetida
Basil (All Types)
Bay (Cultivated)
Bladder Wrack
Bolivian Coriander
Borage
Celendula
Chamomile
Candle Nut
Caper
Caraway
Cardamom
Cassia
Catnip
Chervil
Chicory
Cicely
Cilantro
Cinnamon
Clary
Cloves
Comfrey
Common Rue
Coriander
Cress
Cumin
Curry
Dill
Fennel
Fenugreek
File' (gumbo, cultivated)
Fingerroot
French Sorrel
Galangal
Ginger
Hops
Horehound
Hyssop
Lavender
Lemon Balm
Lemon Thyme
Lovage
Mace
Mahlab
Malabathrum
Marjoram
Mint (All types)
Nutmeg
oregano
Orris Root
Paprika
Parsley
Pepper
Rocket (Arugula)
Rosemary
Rue
Saffron
Sage (All types)
Savory (All types)
Tarragon
Thyme
Turmeric
Vanilla
Wasabi
Water Cress

These lists are not intended to be all inclusive, but rather to provide examples of the most common specialty crops. This web page will be updated as U.S. Department of Agriculture receives new questions about the eligibility of various crops.

 Source: U.S.D.A. website:  http://www.ams.usda.gov/