Herbs are refered to as "aromatic notes" by perfumers. These include herbs which we know from cooking, such as rosemary, thyme, mint, tarragon, marjoram, fennel, basil (which is considered a spicy note thanks to its eugenol content), sage, anise. Others, such as artemisia, calamus, angelica and spikenard (jatamansi) have an intensely herbaceous quality that is so distinctive as to immediately characterize the compositions in which they enter.
