## 1 Introduction
These plants have gained popularity as functional foods due to the bioactive components in their EOs, which are known for their distinctive tastes and fragrances and biological effects, such as antimicrobial, antioxidant, and anticancer activities [8]. This family includes more than 7000 aromatic species, such as lavender, mint, thyme, basil, oregano, rosemary, sage, hysop, and anise hysosp, among others. [9]. The EOs from the last two species are less used in the food sector compared with the others. However, their bioactive proprieties (especially antimicrobial effects) and flavors could make them suitable for this industry. _H. officinalisis_ L. spp. and _Agastache_ L. spp. are two representative genera from _Lamiaceae_ family, _Nepetoidae_ subfamily [9]. Morphologically, the _Nepetoidae_ subfamily is characterized by herbaceous, shrubby, or occasionally arboreal plants. These plants are typically aromatic due to the variety of terpenids they contain, along with the presence of the rosmarinic acid. Many species within this subfamily, found in various genera, are recognized for their medicinal and culinary uses as conditions [10]. In food industry, the total aerial parts of _H. officinalisis_ L. spp. are used to spice several beverages and foods, such as green salads, chicken soup, fruit soup, fruit salads, liqueurs, lamb stew, poultry, fish, and meat [11], while _A. feniculum_ (Pursh) Kuntze is used mostly as an insecticide [10]. _H. officinalisis_ is a genus comprising herbaceous or semiwoody plants, encompassing approximately 10 to 15 species. _H. officinalis_ L. is particularly prevalent in Mediterranean countries, including Central Asia and Northwest India [12]. _H. officinalis_ L. contains numerous bioactive compounds, such as EOs, polyphenols, acids (e.g., rosmarinic acid and caffe acid, among others), flavonoids, polysaccharides, tannins, pigments, and resins [13]. Due to its mildly bitter taste and minty aroma, it has been used for centuries to create flavors and fragrances in foods, particularly in sauces, seasonings, bitters, and liqueurs [8]. As a food ingredient, _H. officinalis_ is valued for its distinctive flavor and it is commonly used in sauce formulations. Despite its slightly bitter taste, it is often incorporated as a minty flavoring and condiment. Additionally, _H. officinalis_ extracts have been shown to inhibit lipid oxidation and prevent the degradation of heme pigments during cooking and storage. This suggests their potential as a valuable additive in meat processing to reduce lipid oxidation and discoloration [14]. The ethanolic extract of _H. officinalis_ obtained from the plant residue that was subjected to industrial steam distillation exhibited antifungal  
Figure 1: Antibacterial effectiveness of EOs (created with BioRender.com; accessed on 13 March 2025). proprieties against _Penicillium verntcosum_ during the ripening process of cheese. This property can be due to the cyanidin 3-retinoside content, a phenolic compound found at a concentration of more than 94% in the extract [15]. _H. officialis_ EO proves to be a valuable ingredient in the formulation of Benedictine and Chartreuse liqueurs [11]. The genus _Agastache_ comprises 22 species of perennial ornamental and medicinal plants [16]. _Agastache_ species are found mostly in North America and East Asia [17]. _Agastache feniculum_ (Pursh) [PERSON], also known as _Lophanthus anisatus_ (Nutt.) [PERSON], is a perennial herbaceous and honey-bearing plant widely valued for its EO production [18]. It has a diverse phytochemical composition, containing EOs and non-volatile compounds such as flavones, flavone glycosides, phenolic compounds (e.g., rosmarinic acid and caffeic acid), lignans, and terpenoids like triterpenoids, diterpenes, and sterols. Its leaves and purple flowers are widely utilized for ornamental purposes and as flavoring agents for sweets and other foods [16]. The leaves of _A. feniculum_ are commonly used for infusions, food flavoring, and in various low-alcohol beverages.