> Cookbooks generally distinguish between seasonings (spices used in food preparation) and condiments (spices added after food is served), but not between herbs and spices.

huh? people in everyday speech frequently blur herbs and spices, and the "official sources" can say what they want about what's an herb and what's a spice, but cookbook style in western cuisines,

the things we add to savory dishes tend to be herbs, fresh or dried green leaves, things like sage, rosemary, tarragon, and thyme.

And spices tend to be non-green frequently ground to powder things we add to desserts, like cinnamon, nutmeg, and cloves. In ancient times "the spice trade" brought spices from the near and far east, but herbs we grew ourselves.

seasoning might have a more generic meaning ("italian seasoning" or "seasoning for stuffing"), but in practice it's salt and pepper that you adjust just before serving food, "season to taste"