THE ENCYCLOPÆDIA BRITANNICA

A DICTIONARY OF ARTS, SCIENCES, LITERATURE AND GENERAL INFORMATION

ELEVENTH EDITION 1911

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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).
Transcriber's note: A few typographical errors have been corrected. They appear in the text like this, and the explanation will appear when the mouse pointer is moved over the marked passage. Sections in Greek will yield a transliteration when the pointer is moved over them, and words using diacritic characters in the Latin Extended Additional block, which may not display in some fonts or browsers, will display an unaccented version.

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