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HERBS

The carrot family contains about 3,000 species of plants, and the culinary herbs anise, dill, fennel, caraway, coriander, cumin and parsley are members of this family.

The mint family contains about 3,200 species, and from it we get mint, basil, marjoram, oregano, sage and rosemary. 

The Daisy family, with 19,000 members, is the largest family of plants besides the orchids, but only contributes tarragon and chamomile to the collection of culinary herbs.

 

 

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