FermenteaWhere food goes to change
1086 articles on substrates, cultures and additives.
Herbs139
Seed, bark and berry spices18
Dried chilli products10
Hops and brewing botanicals9
Fresh chillies8
Aromatic roots and rhizomes7
Peppercorns6
Ugandan reports associate A. dubius with leafy use and dodo, while Rwanda sources record additional leafy use and conflicting local names. Kew lists the species as introduced in Rwanda; eHinga guidance is crop-group information, not an accession-specific trial.
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.
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.
Kew accepts Blitum bonus-henricus, a European perennial also called Good King Henry. RHS guidance describes edible spinach-like leaves and UK garden cultivation, while a Dutch botanical-garden account records a historical shoot-blanching practice. Neither source supplies a complete recipe or a safe serving threshold.
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.
Capsella bursa-pastoris appears in Shanghai botanical notes, Korean 냉이 crop and dish records, a Japanese Seven Herbs custom, and a Dulong wild-edible comparison. These sources describe different regional contexts and do not supply a complete household pickle method or identification guide.
Common chickweed (Stellaria media) is a cool-season garden plant with documented food-use descriptions. UK and US sources describe where it grows and how it spreads, but do not establish a managed food-crop system or a complete recipe.
Plantago asiatica has a local Chinese food-use record and Japanese cultivation guidance whose medicinal-crop purpose limits how it can be applied to food growing.
Plantago major is distinct from P. asiatica and other plantains in the food records reviewed here. Dulong survey material, Japanese food notes and horticultural sources describe different parts and settings, but do not establish a complete recipe or a safe wild-harvest method.
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.
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.
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.
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.
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.
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, 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.
A source-bounded account of muña food uses in the Peruvian Andes and the limited evidence available for cultivation and household preparation.
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, 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.
Food reports and naming limits for Artemisia princeps, set beside Japanese yomogi food traditions whose species identity is not always specified.
A spreading mint with documented leaf uses and contrasting source-specific moisture descriptions.
An Australian culinary mint for moist garden settings, with container-growing guidance and distinct regional conservation considerations.
Vietnamese food-use and regional cultivation reports for rau răm, with distinct field methods and limits kept in view.
Vietnamese food and cultivation reports for kinh giới, with the limits of the inspected regional sources made explicit.
A lemon-scented Queensland shrub or tree with culinary leaf uses and source-specific guidance for sheltered gardens and containers.
A source-scoped guide to culinary oregano leaves, UK garden growing and the limits of household drying evidence.
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), 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.
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.
Georgian sources describe jonjoli as a flower-bud food associated with more than one Staphylea species. A 2021 figure caption names S. pinnata for the pictured preparation, while the study’s food table and the FAO profile preserve paired or shared-species evidence.
An aromatic Mediterranean shrub for seasoning, with UK garden guidance for outdoor, container and sheltered winter growing.
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 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.
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 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 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 is the dehydrated leaf of Petroselinum crispum, sold as flakes, granules or powder for its herbal aroma and green flecks.
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 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.
