Torch ginger flowers
A two-site MARDI trial compared 15 Etlingera elatior accessions in Negeri Sembilan and Terengganu and found yield traits varied by genotype and location.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
All spices144
Herbs88
Seed, bark and berry spices18
Dried chilli products10
Hops and brewing botanicals8
Aromatic roots and rhizomes7
Fresh chillies7
Peppercorns6
Herbs88Seed, bark and berry spices18Dried chilli products10Hops and brewing botanicals8Aromatic roots and rhizomes7Fresh chillies7Peppercorns6Herbs
Horopito leaves
Horopito is a New Zealand endemic whose peppery leaves are described as a culinary flavouring; garden advice is qualitative and household preparation evidence remains incomplete.
Red clover leaves and flowers
Trifolium pratense is used as a forage crop and has separate human food reports for leaves and flowers. NCSU Extension describes salads, soups and cooked greens; a Mediterranean review summarizes flower uses in several countries. The growing evidence differs by region and purpose, and the available sources do not provide a complete food recipe.
Primrose flowers and leaves
Primula vulgaris is a spring-flowering European perennial with documented flower-garnish and leaf-use notes, alongside regional garden guidance that does not define a household crop protocol.
Common daisy flowers and leaves
Bellis perennis has Danish reports of leaves in salads and flowers used candied, as garnish and in cabbage dishes. A Colorado extension list names the petals as a garnish or salad ingredient. The accounts differ on heating and do not provide a complete recipe or safety limit.
Geoffray’s marshweed shoots
Lao field and ethnobotanical accounts describe young shoots used to flavor bamboo-shoot soup, alongside paddy-field and limited garden-growing records.
Sweet violet flowers
Viola odorata is a temperate, mat-forming perennial with UK flower-garnish uses and an interview-reported Moldovan fermented-flower drink whose method is not specified.
Utazi leaves
Kew accepts Gongronemopsis latifolia and lists Gongronema latifolium as a synonym. Nigerian sources report Utazi leaf use and several context-specific propagation experiments; one recent polyhouse study contains unresolved reporting conflicts.
Garlic mustard leaves
Alliaria petiolata is a European and Eurasian mustard with UK spring food-use descriptions and RHS garden guidance. The available sources do not establish a complete recipe, a safe quantity, or a general permission to forage.
Wood sorrel leaves
Oxalis acetosella is a small perennial of shaded woodland. Danish sources describe its sour leaves in salads and herb preparations, while Denmark’s food authority advises only limited garnish or herb use and gives a specific authority context for its intake figures.
Water mint (Mentha aquatica)
A Gumare study reports a Kwena leaf beverage and seasonal availability; Botswana flora and a UK gardening profile provide different kinds of context, not a local crop protocol.
Meadowsweet flowers and leaves
Filipendula ulmaria is a rhizomatous perennial associated with damp European habitats. A UK account reports mead flavouring; a literature review attributes soup flavouring to leaves and wine or beer flavouring to flowers, without a complete household recipe or culinary amount.
Culantro leaves
A source-linked account of Eryngium foetidum as a culinary leaf in Trinidad and Pará, alongside distinct Peru and Brazil cultivation reports and unresolved home-use limits.
Houttuynia leaves and roots
A rhizomatous perennial with regional Chinese food records and separate UK, US and Japanese cultivation accounts. Reported parts and methods vary by source; the account is not a plant-identification or food-safety approval.
Rice paddy herb leaves
Kew accepts Limnophila aromatica and includes Cambodia in its range. A northwestern Cambodian market study records leaves; regional sources describe condiment use and aquatic habitat, while one Siem Reap press account gives conflicting season statements.
Tosign leaves
Tosign, the leaves of Ethiopian thyme (Thymus schimperi): a wild-harvested herb recorded in tea and in berbere-style spice blends, with a name shared by another thyme.
Muña leaves
A source-bounded account of muña food uses in the Peruvian Andes and the limited evidence available for cultivation and household preparation.
African basil leaves
A source-linked account of Ocimum gratissimum food use in Benin, Thailand and southern Nigeria, with regional growing reports and unresolved home-method details.
Koseret leaves
Koseret, Lippia abyssinica, is an Ethiopian aromatic herb used in spice blends, spiced butter, dairy and coffee-leaf drinks. Sources record local uses, not one method.
Japanese mugwort leaves
Food reports and naming limits for Artemisia princeps, set beside Japanese yomogi food traditions whose species identity is not always specified.
Field mint leaves
A spreading mint with documented leaf uses and contrasting source-specific moisture descriptions.
River mint leaves
An Australian culinary mint for moist garden settings, with container-growing guidance and distinct regional conservation considerations.
Rau răm leaves
Vietnamese food-use and regional cultivation reports for rau răm, with distinct field methods and limits kept in view.
Kinh giới leaves
Vietnamese food and cultivation reports for kinh giới, with the limits of the inspected regional sources made explicit.
Lemon myrtle leaves
A lemon-scented Queensland shrub or tree with culinary leaf uses and source-specific guidance for sheltered gardens and containers.
Oregano leaves
A source-scoped guide to culinary oregano leaves, UK garden growing and the limits of household drying evidence.
Guascas (Galinsoga parviflora)
Bogotá-area community and botanical sources document Galinsoga parviflora as guascas and describe its use as an ajiaco seasoning. The plant’s common names, reported etymology and spontaneous growth are locally situated; the sources do not provide a complete recipe or a home-cultivation protocol.
Sweet woodruff (Galium odoratum)
Sweet woodruff (Galium odoratum), called Waldmeister in German, is described by BZfE as an aromatic herb for Maibowle, sauces, syrup and herb butter. Its coumarin content and growing conditions are not a validated recipe or universal safety limit.
Epazote (Dysphania ambrosioides)
Mexican food records describe epazote leaves and stems used as a seasoning during cooking. Current taxonomy separates Dysphania ambrosioides from D. anthelmintica, while an older Mexican sheet maps some historical names differently; the culinary records do not support medicinal use, an oil dose or a universal recipe.
Rosemary
An aromatic Mediterranean shrub for seasoning, with UK garden guidance for outdoor, container and sheltered winter growing.
Dried mint
Dried mint is the leaf of a Mentha plant after moisture has been removed. The exact species varies by product; the linked Halloumi recipe specifies only optional dried mint, while separate standards distinguish spearmint from peppermint.
Cilantro
Cilantro is the fresh leafy herb of Coriandrum sativum, the same annual plant that produces coriander spice. Its green, aromatic leaves and fine stems bring a vivid herbal note to foods such as sai krok Isan.
Herbs
Culinary herbs are the leaves and tender shoots of aromatic plants, used for flavour and aroma. The plant and its fresh, dried or extracted form decide what a cook is handling.
Fennel pollen
Fennel pollen is the fine, aromatic seasoning gathered from flowering fennel heads. The linked salumi recipes pair measured pollen with fennel seed; protected Finocchiona names seeds and/or flowers, not isolated pollen.
Kaffir lime leaves
Kaffir or makrut lime leaves are the aromatic foliage of Citrus hystrix, used whole for infusion or finely cut in soups, curries and seasonings.
Dried parsley
Dried parsley is the dehydrated leaf of Petroselinum crispum, sold as flakes, granules or powder for its herbal aroma and green flecks.
Hierba luisa
The lemon-scented grass Cymbopogon citratus, sold in Ecuador as hierba luisa or limonaria and steeped for its aroma in chicha de jora, avena and leaf water.
Saffron
Saffron is the dried stigma of Crocus sativus, valued for its golden colour, floral aroma and gentle bitterness; two linked amla preserves use it at distinct stages and measures.