Dallae greens
Dallae, Allium monanthum, is a small Korean spring allium eaten raw, in doenjang soup and as jangajji. Its regional names and growing advice are less settled than its food use.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All spices197
Herbs139
Seed, bark and berry spices18
Dried chilli products10
Hops and brewing botanicals9
Fresh chillies8
Aromatic roots and rhizomes7
Peppercorns6
Herbs139Seed, bark and berry spices18Dried chilli products10Hops and brewing botanicals9Fresh chillies8Aromatic roots and rhizomes7Peppercorns6Herbs and spices
Mut’isu (Hypochaeris meyeniana)
Aymara food records from La Paz name flower buds, bracts and leaves of Hypochaeris meyeniana; the article's ash-processing prose and washing caption remain unresolved.
Common mallow greens
Common mallow is reported as a cooked wild green in two Moroccan studies, with one species-specific Khobbiza account and a separate mixed-greens preparation.
Rungia klossii greens
PNG crop references describe Rungia klossii leaves as a pot herb, often paired with highland pitpit. One historical Ndumba account records a specific community’s planting, food use and dietary restriction.
Black jack greens
Zambian food references name Bidens pilosa as black jack and report leaves in local food records. A household study also recorded a genus-level Bidens group, but its vouchers and collection statistics cannot be assigned to this species.
Small-leaved purslane greens
Small-leaved purslane is reported as a wild vegetable in Kenya and broader tropical accounts; PROTA describes it as a spreading weed and advises against cultivation.
Purslane greens
Portulaca oleracea is documented as a food plant in distinct Mexican and Taishan contexts. A Morelos cookbook names a verdolaga-and-pork dish, a Mexican field trial measures one local crop, and Taishan sources disagree about the plant part; none provides a universal safe dose, detox method or gathering guide.
Helencha greens
Bangladesh food and cultivation sources use several spellings and overlapping wetland names. This account distinguishes the accepted name from source labels and describes regional food reports and one waterlogged sack experiment without turning it into a household growing or cooking prescription.
Gnetum africanum leaves
A source-linked account of Gnetum africanum as a climbing forest vegetable, with shared market names and paired-species food and cultivation reports clearly qualified.
Wild simsim greens
Tanzanian sources describe wild simsim as a leafy vegetable gathered and sometimes protected around homes. A printed SASS name resembles the accepted species name but has no voucher, so that row’s taxon remains unconfirmed.
Corchorus tridens leaves
Zimbabwe flora and local studies report Corchorus tridens leaves as food, while a horticulture abstract confirms that a production study was conducted without exposing its methods or results. Similar Corchorus names in older food sources refer to distinct or unresolved taxa. Current evidence does not establish a home-growing protocol or complete recipe.
Spiny amaranth greens
Amaranthus spinosus is recorded as a collected vegetable in several regional sources, but the Taishan study’s narrative and supplementary table do not agree on which plant part is used. Its food accounts are ethnobotanical records, not a complete preparation or a safety recommendation.
Spleen amaranth greens
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.
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.
Good King Henry greens
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.
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.
Shepherd’s purse greens
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 leaves
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.
Asian plantain leaves
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.
Broadleaf plantain leaves
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.
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.
Warrior hops
Warrior is a named American hop cultivar, YCR 5, used for measured bitterness in beer. Its current form and lot analysis determine how a brewer uses it.
Common jonjoli (Staphylea pinnata)
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.
Tettnang hops
A brewing-hop name associated with the Tettnang district and the Tettnanger landrace. Regional designation, cultivar and historically confused US trade names need to be distinguished when identifying a lot.
Rosemary
An aromatic Mediterranean shrub for seasoning, with UK garden guidance for outdoor, container and sheltered winter growing.
Peppercorns (unspecified)
Whole peppercorns are crushed for their texture, aroma and pungency. A recipe that leaves their type unnamed does not establish a species, colour or growing origin.
Red chilli powder
Red chilli powder is ripe red chilli pods dried and ground, sold pure or blended, and used for heat and red colour in pickles, chutneys, pastes and spice mixes.
Fenugreek powder
Ground fenugreek seed is a bitter, aromatic spice used in pickles and seasoning mixtures. It differs from dried fenugreek leaf powder in both material and culinary use.
Dried ginger
Dried ginger is the mature, dried rhizome of Zingiber officinale; its warm flavor and whole, sliced or ground forms serve different kinds of cooking.
Dried chilli flakes
Dried chilli flakes are broken dried Capsicum fruit used for dispersed heat, colour and flavour; Peter Kuruvita's lime pickle includes one teaspoon.