BASIL
Native to India.
Used in Southeast Asian (Cambodian, Indonesian, Malaysian, Thai, and Vietnamese) cooking and also Italian cooking.
CHIVES
Native to China.
Used in Asian, European, and North American cooking.
CURRY LEAVES
Native to India & Srilanka.
Used in Indian and Srilankan cooking.
FENNEL
Native to the Mediterranean.
Used in Middle Eastern, Asian Subcontinental and some European (German, Italian & Spanish) cooking.
BAY LEAF
Native to Mediterranean.
Used in Mediterranean, European, American, Indian Subcontinental and Southeast Asian cooking.
CILANTRO
Native to China.
Used in Asian and Mexican cooking.
DILL
Native to Central Asia and the Mediterranean.
Used in Central Asian and European cooking.
GARLIC CHIVES
Native to Southwestern China.
Used in Asian cooking.
KAFFIR LIME
Native to Tropical Asia, including Bangladesh, India, Indonesia, Malaysia, Nepal, Philippines and Thailand).
Used in Southeast Asian cooking.
LOVAGE
Native origins unconfirmed. Cultivated in Europe.
Used in European cooking.
MINT
Grown almost everywhere and used in all types of cooking.
LEMMONGRASS
Native to Asia and Africa.
Used in Asian cooking.
MARJORAM
Native to Mediterranean.
Used in Middle Eastern cooking.
OREGANO
Native to the Mediterranean, Western and Southwestern Eurasia.
Used in Mediterranean and Latin American cooking.
PARSLEY
Native to Mediterranean.
Used in Mediterranean, European, and American cooking.
SAGE
Native to Mediterranean.
Used in European and American cooking.
TARRAGON
Native to Eurasia and North America.
Used in European, Central Asian and American cooking.
ROSEMARY
Native to Mediterranean.
Used in Italian, and American cooking mostly.
SORREL
Native to Europe and Central Asia.
Used in European, Nigerian, Indian and Vietnamese cooking.
THYME
Native to Southern Europe.
Used in European and American cooking.