AROMATIC PLANTS are used in cooking and herbal medicine for their aromas and essential oils that can be extracted. These aromatic plants are grown as needed for their leaves, stems, bulbs, roots, seeds, flowers, bark, etc. Fine herbs include three botanical families: Alliaceae (garlic, onion, spring onion, chives, shallots, etc.), Apiaceae (angelica, caraway, chervil, fennel, parsley, etc.) and Lamiaceae (lemon balm, mint, basil, etc.)