Herbs not only enhance the culinary flavours, but also contain several medicinal traits. Both Mediterranean and Asian culinary herbs are commonly grown in the highlands and tropical climates of the country. An Island copious in herbs and spices, embedded with overpowering flavours and invigorating aromas, have made Sri Lankans accustomed to turn to herbal medicine to alleviate many common illnesses.
Basil leaf

The herb is found in a variety of produce differentiating in flavour. Certain variety of basil leaves acquire a hint of cinnamon, liquorice and citrus flavours. It contains a rich source of a number of nutrients, vitamins and minerals that largely beneficial for optimum health.


The plant is a perennial vegetable/herb with a 10 year life expectancy. The plant requires loose and airy soil for successful growth and productivity. As the herb is equipped with a high level of dietary fibre, it controls cholesterol, constipation disorders and regulates blood sugar levels.


The name deriving from the Greek Mediterranean region means, ‘delight of the mountains’ with nutritional, disease preventive and anti-oxidant properties, is a perennial as well as a medicinal herb. Control of blood cholesterol levels, gall bladder secretion and treating towards mild fever, colds and stomach irritations are few of the health benefits of Oregano.

Rosemary leaf

This perennial herb is cultivated in nearly all the countries around the Mediterranean and in some Asian regions, including Sri Lanka. The medicinal compounds containing in this plant are known to acquire counter-irritant, anti-allergic, anti-fungal and anti-septic properties.


This biennial herb originating from the Mediterranean region resembles the coriander leaf in terms of appearance but with a milder flavour. Parsley is widely used in East-European, American and Mediterranean cuisine, is rich in anti-oxidant activities.

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