History of use is a concept that has been introduced in medicinal law as a key element for the establishment of the nature and effects of traditional herbal medicinal products. It has not yet gained recognition in the area of food law. This paper explores to what extent the concept of tradition of use can be applied to identify botanical preparations and, in particular, botanical extracts in view of the assessment of their safety and benefit. The paper provides definitions of the various types of preparations and provides examples of traditional preparations of various botanicals. It also addresses the relationship with the EU novel foods legislation.