1911 Encyclopædia Britannica/Herb

HERB (Lat. herba, grass, food for cattle, generally taken to represent the Old Lat. forbea, Gr. φορβή, pasture, φέρβειν, to feed, Sans. bharb, to eat), in botany, the name given to those plants whose stem or stalk dies entirely or down to the root each year, and does not become, as in shrubs or trees, woody or permanent, such plants are also called “herbaceous.” The term “herb” is also used of those herbaceous plants, which possess certain properties, and are used for medicinal purposes, for flavouring or garnishing in cooking, and also for perfumes (see Horticulture and Pharmacology).