herb

n. soft-stemmed plant which dies down at the end of a growing season; any of a number of plants which are used for medicinal purposes or as a seasoning for food

Herbs (IPA: həb, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. Herbs have a variety of uses including culinary, medicinal, or in some cases even spiritual usage. The green, leafy part of the plant is often used, but herbal medicine makes use of the roots, flowers, seeds, root bark, inner bark (cambium), berries and sometimes the pericarp or other portions. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant, typically using the leaves. By contrast, spices are the seeds, berries, bark, root, fruit, or other parts of the plant, even leaves in some cases; although any of these, as well as any edible fruits or vegetables, may be considered "herbs" in medicinal or spiritual use. Culinary herbs are distinguished from vegetables in that they are used in small amounts and provide flavor (similar to spices) rather than substance to food. In this sense, some herbs contain phytochemicals that when consumed in small quantities can be healthy, yet in large quantities can be toxic to the liver.
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William Herbert (12 January 1778 –  28 May 1847) was a British botanist, poet, and clergyman. He served as a Member of Parliament for Hampshire from 1806 to 1807, and for Cricklade from 1811 to 1812He was an undergraduate at Exeter College, Oxford. He became Dean of Manchester in 1840.He was the third son of Henry Herbert, 1st Earl of Carnarvon, and the father of Henry William Herbert.
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Noun
1. a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
(synonym) herbaceous plant
(hypernym) vascular plant, tracheophyte
(hyponym) barrenwort, bishop's hat, Epimedium grandiflorum
(part-meronym) vegetable, veggie
2. aromatic potherb used in cookery for its savory qualities
(hypernym) flavorer, flavourer, flavoring, flavouring, seasoner, seasoning
(hyponym) fines herbes

adj. sharp, tangy, having sharp or distinctive smell; dry, not sweet (of wine); severe, acute, harsh, dour

(n.)
Grass; herbage.
  

(n.)
A plant whose stem does not become woody and permanent, but dies, at least down to the ground, after flowering.