Since antiquity aromatic plants have been used as flavour for food and drinks, for imparting fragrance to human body, for beautification of homes and gardens, for religious rites, as incense and insect repellent, in cosmetics and personal adornment, and in medicine. Increased awareness about aromatic plants has encouraged many innovative and progressive growers and entrepreneurs to take up their cultivation as a commercial enterprise and more and more plants are being harnessed for preparation of newer perfumes. This is a comprehensive book on the cultivation of aromatic plants grown or found in different parts of the world. It covers nomenclature, description, distribution, cultivation, processing, physical and chemical properties and uses of more than four hundred genera and a large number of species, which would be of special interest to readers. Moreover, several, interesting aspects on history, classification, production and export of essential oils, raw materials for perfumers, extraction of natural fragrance and perfumes, safety aspects of fragrance and flavour materials, uses of flavours and fragrances and suggestions for improvement of aromatic crop industry are discussed in this book. A complete new chapter on Plant Protection in Aromatic Crops has added value to the revised edition. This will be an useful and handy reference book for aromatic plant collectors, perfumers, amateur and professional gardeners, food flavour and perfume industries, farmers, processing personnel, entrepreneurs, extension workers, exporters, students, teachers and scientists.