Varieties of herbs include: those used mainly in medicine: foxglove, digitalis, belladonna, verbena, lemon verbena, vervain, coltsfoot, madder, baneberry, betony, herb-of-grace, herb-robert, leopard's-bane, thoroughwort, hyssop, hedge-hyssop, musk root, cinchona, chamomile, Solomon's seal, boneset, horehound, wormwood, valerian; those used mainly in cookery: ginger, peppermint, spearmint, thyme, summer savory, sage, garlic, winter savory, mustard, chicory, chives, chervil, sweet chervil, needle chervil, cardamom, coriander, cilantro, dill, bay leaf, cumin, marjoram, sweet basil, borage, peppergrass, parsley, anise, sweet cicely, cumin, fennel, caraway, rosemary, tarragon, oregano, wintergreen, Oswego tea, bergamot;