We often use the words "herb" and "spice" as though they mean the same thing. Yet there's a simple difference: a herb comes from the leaves of a plant, while a spice comes from another part — seeds, roots, fruit, flowers or bark.
A distinction based on which part of the plant you use
Thyme, parsley, chives and basil are herbs — it's their leaves we use. Cinnamon, ginger, cloves and pepper are spices — respectively the bark, the root, the dried flower bud, and the fruit.
Some plants sit in both categories at once. Coriander is a perfect example: its fresh leaves are used as a herb, while its dried seeds are classed as a spice. Fennel works the same way — aromatic leaves on one side, spice seeds on the other.
Simple summary
Leaves → herb. Seeds, roots, fruit, flowers, bark → spice. And when a plant provides both, it belongs to both categories depending on what you use.
Why spices were so valuable
For centuries, spices travelled thousands of miles. Pepper, cinnamon and nutmeg arrived from Asia and could cost a fortune. They were rare, difficult to preserve, and their trade shaped a significant part of world history.
Herbs, on the other hand, often grew directly in the garden. Parsley, thyme and sage were available to almost everyone. This difference in availability is part of why spices have always carried a particular symbolic value.
What about in the garden?
The good news is that many aromatic herbs are very easy to grow. A few pots of thyme, chives or basil can already provide fresh flavours for several months. Spices are often harder to produce in our climate, though exceptions exist — coriander, fennel and cumin all grow quite happily in many gardens.
Key takeaways
Next time you're cooking, take a look at what you're adding to the pot. You may find you're using both herbs — those fresh or dried leaves that add fragrance — and spices — those seeds, roots or barks that add depth. Both have their place in a lively kitchen, and understanding the difference helps you choose, grow and use them better.
