Short answer
Herbs are the flavorful leaves of certain plants, while spices come from other plant parts like seeds, bark, or roots. This distinction is based on US culinary convention, though some plants provide both herbs and spices depending on which part is used. 1 2
Herbs and spices are both plant-based seasonings, but are distinguished by the plant part used; some plants yield both, depending on which part is harvested.
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At a glance
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| Question | herbs | spices |
|---|---|---|
| Main plant part | Leafy portion | Seed, bark, root, or fruit |
| Typical form in use | Fresh or dried leaves | Usually dried, non-leafy parts |
What each thing is
Herbs. In US culinary usage, herbs are the leafy parts of plants, used fresh or dried, to impart pronounced flavor and aroma to dishes, typically from soft or woody-stemmed species. 2
Spices. Spices, in US cooking, are seasonings derived from non-leafy plant parts—such as seeds, bark, roots, or fruit—used primarily in dried form to add flavor and aroma to foods. 1
Key differences
The primary distinguishing axis is the plant part: herbs are the leaves, while spices are derived from other parts such as seeds, bark, roots, or fruit. This convention governs most US culinary labeling and usage. 1 2
How to tell them apart
In practice, if a seasoning is green and leafy, it is usually classified as an herb. However, some herbs like bay leaf are not eaten directly, and some spices may appear green when ground, so visual cues are not foolproof. 2
Where they overlap
Certain plants provide both an herb and a spice, depending on the part used. For example, cilantro leaves are an herb, while coriander seeds from the same plant are a spice. Labeling can vary by context and region. 2
Edge cases
Names can change with region as well as plant part. In common US usage, cilantro means the leaves and coriander means the seeds of the same plant. Elsewhere, ‘coriander’ may name the leaves too. A dried herb remains an herb, so freshness alone does not settle the classification. 2
Why the distinction exists
The distinction is rooted in culinary tradition and practical use: leaves tend to have volatile oils that provide fresh, aromatic flavors, while other plant parts offer different flavor profiles and are more often dried for storage. 1 2
Common misconceptions
A common misconception is that all green seasonings are herbs and all others are spices. In reality, some herbs are used only dried, and some spices may be green or leafy in appearance when processed. 1 2
Examples
At a US grocery store, parsley and basil are found fresh in the produce section as herbs, while ground cinnamon (bark) and cumin (seed) are sold as spices in the baking aisle. Recipes may call for both types. 1 2
Sources
Sources checked October 3, 2026.
- University of Delaware Cooperative Extension — Herbs and spices on food. Culinary classification and examples.
- Institute of Culinary Education — Understanding herbs. Herb plant parts and culinary use.