Parsley, Sage, Rosemary, and...

[brother_blaze]

4-Terpineol, alanine, anethole, apigenin, ascorbic acid, beta carotene, caffeic acid, camphene, carvacrol, chlorogenic acid, chrysoeriol, eriodictyol, eugenol, ferulic acid, gallic acid, gamma-terpinene isochlorogenic acid, isoeugenol, isothymonin, kaempferol, labiatic acid, lauric acid, linalyl acetate, luteolin, methionine, myrcene, myristic acid

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[kightp]

If this sort of thing amuses, take a gander at Gernot Katzer's Spice Pages, wherein you'll find the biochemical details of every herb and spice you can imagine (and some you probably can't.) Along with its botanical, historical, morphological, geographic and, yes, culinary pedigree.