Herbals spices are those spices whose vegetative parts are used to flavour the food. There are a large number of such book on herbal spices authored by V.A. Parthasarathy, Utpala Parthasarathy and K.N. Shiva consists of chapters on various important herbal spices such as Celery, Chervil and Coriander, Curry leaf, Dill, Fenugreek, Hyssop, Lovage, Mint, Oregano, Parsley, Rosemary, Sage, Savory, Sweet Marjoram and Sweet Basil. Each crop is covered under different sections such as introduction, area and production, composition and uses, history and origin, botany, classification and varieties, genetics and breeding, biotechnology, soil and climate, cultivation pests and diseases, post harvest technology and value addition, and economics and marketing.

Contents: 1. Introduction. 2. Celery. 3. Chervil. 4. Coriander. 5. Curry leaf. 6. Dill. 7. Fenugreek. 8. Hyssop. 9. Lovage. 10. Mint. 11. Oregano. 12. Parsley. 13. Rosemary. 14. Sage. 15. Savory. 16. Sweet Majoram. 17. Sweet basil.