Egyptian Herbs

Cultivation and Production of Herbs in Egypt

The cultivation and production of herbs in Egypt have a rich history that stretches back over 7,000 years. As one of the first countries in the world to recognize the value of herbs and medicinal plants, Egypt has been harnessing their power for both therapeutic and culinary purposes since ancient times. The tradition of using herbs in treatment and embalming has been passed down through generations, contributing to the country's expertise in the field.

Egyptian Herbs


Basil, the jewel of Egyptian herb production, takes center stage as one of the largest produced herbs in the country. Egypt's annual production of 25,000 dried tons of basil solidifies its position as a leading global producer. The aromatic and versatile nature of basil makes it a prized ingredient in various cuisines and herbal remedies.


Anise, with its distinctive licorice-like flavor, thrives in Egypt's favorable climate. Cultivated on a wide scale, anise boasts an annual production of 20,000 tons. This flavorful herb finds its way into delectable desserts, refreshing beverages, and soothing herbal teas, captivating taste buds with every sip and bite.


Fennel, another herb that flourishes in Egypt's fertile lands, enjoys significant cultivation with an annual production of 25,000 tons. Fennel seeds and leaves lend their distinct flavor and aroma to both culinary and medicinal practices, enhancing dishes and herbal preparations with their unique qualities.

Dried Parsley

Dried parsley, a versatile and indispensable herb, plays a significant role in Egyptian herb production. With an annual production of 20,000 tons, dried parsley adds a touch of freshness and vibrancy to cuisines worldwide. Whether used as a garnish, ingredient, or seasoning, dried parsley elevates the flavor profiles of various dishes.


Marjoram, known for its aromatic and slightly sweet taste, is cultivated on a large scale in Egypt. With an annual production of 10,000 tons of dried marjoram, Egypt contributes significantly to the global supply. The culinary applications of marjoram are vast, infusing meat dishes, soups, and sauces with its delightful flavor and captivating aroma.


Thyme, with an annual production of 10,000 tons of dried thyme, thrives in Egypt's favorable climate, enriching the region's herb offerings. Renowned for its earthy and herbaceous flavor, thyme is a beloved ingredient in Mediterranean and Middle Eastern cuisines. Its versatility shines as it enhances the taste of roasted meats, stews, and marinades.


Dill, cultivated to meet both domestic and international demands, has an annual production of 10,000 tons of dried dill in Egypt. The fresh and tangy flavor of Egyptian dill complements a wide range of dishes, from pickles and salads to seafood and sauces. Its exceptional quality and distinct taste make Egyptian dill a preferred choice for discerning consumers worldwide.

Cultivation Regions

The cultivation and production of these herbs are concentrated in specific regions of Egypt, including Fayoum, Beni Suef, and Assiut. These regions offer favorable climatic conditions and nutrient-rich soil supported by the fertile Nile River, contributing to the success of herb cultivation in these areas.


In conclusion, the cultivation and production of herbs in Egypt represent a significant part of the country's agricultural sector. Egypt's longstanding tradition of utilizing herbs for medicinal and culinary purposes, coupled with its favorable agricultural conditions, has positioned it as a key player in the global herb market. Egyptian herbs are highly valued for their quality, taste, and aroma, making them sought after by both professional chefs and home cooks.

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