Herbs are any plants with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume or parts of such a plant as used in cooking. Herbs have a variety of uses including culinary, medicinal, and in some cases spiritual usage. In this book, the authors present research on the cultivation, medicinal uses and environmental concerns of herbs. Topics discussed include resources, cultivation, chemistry and biological activities of salvia miltiorrhiza; cultivatio nof aromatic plants under irrigation with secondary-treatd effluents; immunomodulatory effects of ayurvedic herbs; and development and application of a certified reference material on cadmium and lead in Chinese medicinal herb.