Chinese & English Name of Herbs
(Herbs below are listed alphabetically)
Basil(羅勒葉/紫蘇葉)
Bay Leaves(月桂葉)
Cayenne Pepper powder(紅辣椒粉)
Chili Powder(紅椒粉)
Cinnamon(肉桂粉)
Coriander(胡荽)
Dill Weed(蒔蘿葉)
Fennel(茴香)
Ginger(薑)
Ground Black Pepper(黑胡椒粉)
Marjoram(牛至)
Nutmeg(肉豆蔻)
Oregano(俄勒崗葉)
Parsley(芫茜)
Peppercorns(胡椒粒)
Rosemary(迷迭香)
Sage(鼠尾草)
Thyme(百里香)
Vanilla Extract(香草精)
For dry herbs, their taste and smell and usually stronger than the fresh herbs. So when you do your cooking, you should put less dosage of dry herbs than fresh herbs.
Dry herbs: store under dry condition and put in dry container. They usually can store for half year
Fresh herbs: use as soon as possible so that the taste will not lose. herbs which are usually use(e.g. rosemary, basil,etc)can be planted at home. They usually can store for 5 days after harvested.