Types of Plants
So what are plants? Botanically they are living organisms belonging to the kingdom Plantae. The scientific study of plants, known as botany, where the plants have been classified as per their growing habits. But for you and me, who aren't into botany, but still enjoy plants, here is a list of different types of plants.
Three Main Types of Plants
As said earlier, there are about 350,000 plus plants species, their classification gets a little difficult. However, most plants are categorized in the following three types:
- Mosses: Mosses are very tiny plants with equally tiny leaves and no flower bearing capacity. They do not have true roots like other plants, but very thin hair like structures known as a filament that holds them down. They have no seeds, but spores which they use to multiply.
- Grasses: Grass can be identified by their distinct leaves; narrow, slender and usually long. They may or may not bear flowers that are made up of three or six parts which are either ways inconspicuous. The roots are in clump form.
- Dicots and Monocots: This type is a banner for all types of trees, small plants, shrubs, bushes, creeper, weeds, etc. Most of have them flowers that are showy, with four to five petals, a tap root, and leaves that vary in size and color.
Different Variety and Types of Plants
As there are a thousand species, hybrids, varieties and cultivars present, plus individual and group tree characteristics, their classification in terms of botanical, culinary, horticultural, etc often tends to overlap in the way they are commonly referred to.
Herbs: Herbs are plants whose one or all parts are used for culinary, medicinal, wellness and spiritual purposes. Most herbs are low growing and not very woody. Some of the popular herbs have been listed below as per their growing habits.
| Annual |
Biennial |
Perennial |
| Aloe Vera |
Parsley |
Sage |
| Basil |
Caraway |
Spearmint |
| Chamomile |
Coriander |
Thyme |
| Calendula |
Dill |
Borage |
| Cayenne |
Mustard |
Gingeroot |
Shrubs: Shrubs are woody perennials that are smaller than trees. Most shrubs are dense with small branches, and can be trained and shaped to be almost ground level. Shrubs have ornamental and hedging value. Shrubs are often known as bushes, and they can be both; flowering and non flowering. More on shrubs and bushes.
| Flowering Shrubs |
Non Flowering Shrubs |
| Hydrangea |
Golden Darunta |
| Azalea |
Coleus |
| Boxwood |
Arborvitae |
| Bougainvillea |
Bamboo Palm |
| Honeysuckle |
False cypress |
| Firethorn |
Artemesia |
| Holly |
Euonymus |
| American Bittersweet |
Hebe |
| Barberry |
Aucuba |
| Lonicera |
Houttuynia |
Trees: Deciduous or evergreen, trees are woody perennials that have secondary branches growing away from the trunk. They can be either very tall, too spread out and small enough to be called a shrub. Read more about deciduous trees types and types of evergreen trees.
| Angiosperms (Flowering) |
Gymnosperms (Non Flowering) |
| Plum |
Cypress |
| Dogwood |
Cedar |
| Cherry |
Spruce |
| Apple |
Sequoia |
| Maple |
Cycas |
| Bottlebrush |
Yew |
| Buckeye |
Juniperus |
| Hawthorne |
Zamia |
| Almond |
Podocarpus |
| Yellowood |
Sciadopitys |
What is the difference between an herb and a spice?
The herb is considered the soft part of the plant, like the leaves while a spice is the hard seed, stems and bark.
Do herbs vary in their degree of flavor?
Yes, they do. Keep this in mind in how much of the herb to use and when to add it in the cooking process.
Strong herbs are added in the beginning of a recipe. They benefit from slow simmering. Use about 1 teaspoon for 6 servings. Strong or dominant herbs include bay, cardamon, caraway, cinnamon, cloves, curry, ginger, juniper berries, hot peppers, mustard, rosemary, saffron, black sage, and whole spices.
The medium flavored herbs are added towards the end of the recipe in the last 10 to 15 minutes of cooking. Use 1 to 2 teaspoons for six servings. The herbs in this group are basil, celery seed and leaves, coriander, cumin, dill, fennel, lemon grass, tarragon, garlic, marjoram, mint, oregano, savory, thyme and turmeric.
Delicate flavored herbs are called blending herbs, as they make other flavors work well together. Add these herbs freely just before serving. Herbs in the group are salad burnet, chervil, chives and parsley.
When when a recipe calls for dried herbs, what is the ratio of fresh to dried herbs?
The ratio is to use 3 times the amount fresh herb as the amount of dried called for in the recipe.
Where is the proper place to store your dried herbs?
The proper place is in a cool and dark storage area. This will keep your herbs fresh for a longer time. If, the herb has no smell it is time to discard it.
When you double a recipe, do you double the herb and spices?
Usually you do not need to double the herb quantity. I start with one and half times the original amount. If tripling a recipe, double the herb quantity. If the herb flavor is not as intense as you like, increase it.
How do you flavor a sauce that will not be heated at all?
Add the herbs several hours before you are going to serve the sauce.
How do you know which herbs go well with certain foods?
Herbs go well with most foods. There are some combinations that are particularly good together
Hay is a grass or can be a form of grass. When referring to it as a form of grass, it is a cut grass that has been cut then dried for the purpose of becoming an animal feed or food.
Grasses, on the contrary, are termed graminoids plants. They are characterized as herbs having narrow leaves that grow from its base. It is actually a more general term that can refer to a group of plants. Under grasses, there are many other subtypes that include: true grasses, sedges and rushes.
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