Fennel (Foeniculum vulgare):

Fennel (Foeniculum vulgare) is indigenous to the shores of the Mediterranean. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Fennel is used for various digestive problems including heartburn, intestinal gas, bloating, loss of appetite, and colic in infants. It is also used for upper respiratory tract infections, coughs, bronchitis, cholera, backache, bedwetting, and visual problems.

Licorice mint or Anise hyssop (Agastache foeniculum)

Anise hyssop was used medicinally by Native Americans for cough, fevers, wounds, diarrhea. The soft, anise-scented leaves are used as a seasoning, as a tea, in potpourri, and can be crumbled in salad. The purple flower spike is favored by bees who make a light fragrant honey from the nectar.

Sage (Salvia officinalis):

Salvia officinalis (sage, also called garden sage, or common sage) has a long history of medicinal and culinary use. Salvia and "sage" are derived from the Latin salvere (to save), referring to the healing properties long attributed to the various Salvia species. It has been recommended at one time or another for virtually every ailment by various herbals. In traditional Tamil Siddha medicine, sage (Karpooravalli) is used for respiratory ailments like asthma and alleviating nasal discharge associated with upper respiratory infections. Sage leaves are crushed in boiling water and the fumes are inhaled.

Spearmint (Mentha spicata):

Spearmint or spear mint (Mentha spicata) is a species of mint native to much of Europe and Asia (Middle East, Himalayas, China etc.), and naturalized in parts of northern and western Africa, North and South America, as well as various oceanic islands. Spearmint is often cultivated for its aromatic and carminative oil, referred to as oil of spearmint. The most abundant compound in spearmint oil is R-(–)-carvone, which gives spearmint its distinctive smell. Spearmint oil also contains significant amounts of limonene, dihydrocarvone, and 1,8-cineol.[8] Unlike peppermint oil, oil of spearmint contains minimal amounts of menthol and menthone. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States. As a medicinal plant, spearmint is steeped as tea for the treatment of stomach ache.

Lemon balm (Melissa officinalis):

Melissa officinalis, known as lemon balm, balm, common balm, or balm mint, is a perennial herbaceous plant in the mint family Lamiaceae, native to south-central Europe, North Africa, the Mediterranean region, and Central Asia. In the traditional Austrian medicine, M. officinalis leaves have been prescribed for internal (as tea) or external (essential oil) application for the treatment of disorders of the gastrointestinal tract, nervous system, liver, and bile. It is also a common addition to peppermint tea, mostly because of its complementing flavor. Lemon balm is the main ingredient of Carmelite Water, which is still for sale in German pharmacies. High doses of purified lemon balm extracts were found to be effective in the amelioration of laboratory-induced stress in human subjects, producing "significantly increased self-ratings of calmness and reduced self-ratings of alertness." The authors further report a "significant increase in the speed of mathematical processing, with no reduction in accuracy" following the administration of a 300-mg dose of extract. Recent research found a daily dose of the tea reduced oxidative stress status in radiology staff who were exposed to persistent low-dose radiation during work. After only 30 days of taking the tea daily, consuming lemon balm tea resulted in a significant improvement in plasma levels of catalase, superoxide dismutase, and glutathione peroxidase, and a marked reduction in plasma DNA damage, myeloperoxidase, and lipid peroxidation. 

Catmint (Nepeta faassenii): 

Nepeta is a genus of flowering plants in the family Lamiaceae also known as catmints. The genus name is reportedly in reference to Nepete, an ancient Etruscan city. There are about 250 species. An infusion of leaf and flowering tops will relieve colds and fevers, colic in children, headaches and acts as a mild sedative. Drinking two cups of the tea per day is reputed to reduce the likelihood of developing cataracts. A poultice of the leaves is used for hives, sore breasts of nursing mothers, and to reduce swelling. A tincture is used as a rub for rheumatic and arthritic joins and to treat haemorrhoids. 

Lavender (Lavandula angustifolia): 

Lavandula angustifolia (lavender or English lavender, though not native to England; also common lavender, true lavender, narrow-leaved lavender), formerly L. officinalis, is a flowering plant in the family Lamiaceae, native to the western Mediterranean, primarily the Pyrenees and other mountains in northern Spain. The flowers and leaves are used as an herbal medicine. Lavender essential oil, when diluted with a carrier oil, is commonly used as a relaxant with massage therapy. Both the petals and the oil are the most popular ingredients in handmade soap.
Dried lavender flowers and lavender essential oil are also used as a prevention against clothing moths, which are repelled by their scent.

Lemon peel (Citrus × limon)

Lemon oil may be used in aromatherapy. Lemon oil aroma does not influence the human immune system, but may enhance mood. Lemon juice, rind, and zest are used in a wide variety of foods and drinks. Lemon juice is used to make lemonade, soft drinks, and cocktails. The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods.

Ginger (Zingiber officinale Roscoe)

Ginger is indigenous to south China, and was spread eventually to the Spice Islands, other parts of Asia and subsequently to West Africa. Ginger was exported to Europe via India in the first century AD as a result of the lucrative spice trade and was used extensively by the Romans. India is now the largest producer of ginger.
The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. 
One traditional medical form of ginger historically was called 'Jamaica ginger'; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic. It was also frequently employed to disguise the taste of medicines.