Herbs can taste sweet, sour, salty, bitter, umami, fruity, or herbaceous. The taste of an herb comes from its phytochemicals.  Common tastes of herbs: Bitter - Calming and cooling, these herbs can help with digestion. Thyme, Sage, Lavender, Marjoram, Oregano, Turmeric, German Chamomile, Ginger, Peppermint, Cinnamon Bark Sour - Cooling and astringent, these herbs can bind excesses. Salty - Cools, moistens, and softens, these herbs can direct energy to the kidneys. Fruity - Bright and bracing, these flavors can be juicy and berry-like, or tart and citrusy. Coriander, Fennel, Basil, Tulsi. Herbaceous - Full of personality, these flavors can range from clean and grassy, or warm and peppery. Sage Parsley Rosemary Basil Lavender Thyme German chamomile Echinacea Fennel Oregano SPICY/PUNGENT - aiding digestion, boosting immunity, reducing inflammation, and potentially fighting cancer and promoting longevity Rosemary Black Pepper Ginger Cinnamon Other factors affecting taste The taste of a substance can also depend on where it is grown, when it is harvested, whether it is stored or preserved, and if and how it is cooked or processed.