The evergreen, thin allspice tree grows to a Central America, West Dried and ground fruit grains used as Allspice Allspice height of 6-12 m and up to 100 years old. The Indies and Jamaica. a marinade for venison, beef and fish first fruits appear in the seventh year.
European temperate Thick, hollow stems growing up to 2 m In salads, sauces, soups. Also acts as Angelica Angelica regions of the Northern tall on damp meadows. Green – white a digestive tea Hemisphere to Asia. flowers in summer.
A popular spice from the Shrub growing up to 70 cm, 3 different In soups, sauces, salads, spirits and Anise Anise Mediterranean for over leaf shapes, white flowers midsummer. cookies 3000 years.
From European mountains, Although poisonous, used in Up to 60 cm, thin, upright stems with Arnica Arnica but also moorland and ointments and cosmetics against scented resin, yellow flowers in full sun. heaths. infections
Fast-growing plant, up to 50 cm tall with Young, tender leaves used for Arugula Arugula Around the Mediterranean. mustard-oily leaves, white flowers in vitamin-rich salads or on pizza, (rocket) (rocket) summer. sauces and cheese
From the Orient to the Densely branched, square stems which Mediterranean. Known as The lemon flavor enhances fish, Balm Balm grow bushy. Leaves smell strongly of the basis for melissa salads and soups. Tea is invigorating lemon. spirits. Herbs and Spices are Large, deep green, oval leaves, white originally from India. The Pesto and caprese flavoring, on tomatoes Basil Basil flowers in late summer, rarely grows Romans brought the plant and pizza, in salads, vegetables and dips higher than 50 cm. to Italy. Originally from Arabia, Bushy plant with bristly stems, growing Chopped leaves in cottage cheese Borage Borage came via Spain to Northern up to 80 cm, blue, star-shaped flowers. and soups Europe.
All around the Thorny shrub up to 1 m tall, round, Mediterranean, mostly Flower buds in sauces and salads, In Capers Capers smooth leaves with white-pink flowers; from Marseille, Nice and Italy with veal (vitello tonnato) often grows wild. Sicily.
Biennial plant. In the first year pinnate Coming from Europe across The flower seeds are used in bread, Caraway Caraway leaves, then later up to 1 m tall stems the Mediterranean to Asia. brandy, roasts, goulash and cabbage and white flowers.
The green seeds from the capsules Originally from India, Ginger-like shrub, 2-3 m tall, lance- are a typical spice in Asian and Ceylon, Malaysia. Today shaped leaves and yellow flowers from Cardamom Cardamom Arabic cuisine: masala, chai, Vietnam, Tanzania and which mature small green capsules gingerbread, mulled wine and spiced Madagascar among others. emerge. biscuits
South and Central America, Cayenne Cayenne Pointed, yellow to red fruits. Berries are 20 times hotter than paprika, used in grows from the fruits of pepper pepper dried and finely ground. Asian dishes, stews, soups birdseye chilies.
Coastal regions of Europe, Celery grows thin, branched taproots For soup flavoring. Sticks used for Celery Celery mainly from the with strong stems and green, pinnate dipping, the leaves in salads, the Mediterranean. leaves. tubers as a side dish
Originally called feverfew, Low, bushy herb with white flowers In the past for gynecological Chamomile Chamomile comes from South East around a yellow head, very fragrant, up disorders, antibacterial in tea for Europe and North Asia. to 50 cm tall. stomach and intestinal problems
Up to 70 cm tall. Bushy, curly leaves As a herb in soup, with chicken and Chervil Chervil From the Caucasus to Asia. resembling carrot greens (related to seafood or as garnish on vegetables. parsley). Aids digestion as a tea Originally from South and The round, tapering chilies are either In Asian cuisine, but also in Latin Chili Chili Central America. Today it green (unripe), yellow or red. American dishes grows almost anywhere.
Central Europe, but also the Perennial bulb plant with up to 30 cm Chives season salads, cottage cheese, Chives Chives Rocky Mountains long tubular leaves. High levels of eggs, sauces, sandwiches and fish and Himalayas. vitamin C. dishes
Sri Lanka (Ceylon), and The cinnamon tree grows up to 20 m tall Ground cinnamon bark (sticks) used Cinnamon Cinnamon Central America, and has shoots up to 2 m long from which with desserts, pastries, tea and Indonesia, Madagascar. the bark is peeled off. mulled wine
Indonesian Moluccas so- The evergreen clove tree grows up to 15 The dried, sharp buds flavor meat, Cloves Cloves called Spice Islands and m tall, laurel-like leaves with reddish game, poultry and red cabbage Madagascar. flower buds.
Originally from the Near This “savory” grows up to 50 cm and has Cress Cress East, also in the EU. Burial small, oval-shaped, pinnate leaves with Cottage cheese, salad, soups, sauces gift of the Pharaohs. white-reddish flowers.
From India, Iran, The powder is ground from the brown, Classic spice of Indian, Turkish, South Cumin Cumin Indonesia, China and the dried fruits (similar to caraway) of this American and African cuisine. Often southern Mediterranean. Asian goutweed plant. in chili con carne and falafel
Native wild meadow plant Up to 40 cm tall, smooth stems with non- Green leaves used in salads, with Dandelion Dandelion in the Northern poisonous milky juice, from spring potatoes and eggs. Also cooked as Hemisphere. yellow, serrated petals. a vegetable
From Asia. The Egyptians Similar to fennel, up to 1 m tall, hollow The fresh leaves spice up fish, Dill Dill and Romans brought the stems with pinnate leaves, yellowish vegetables and salads. Also added to herb to Europe. flowers. pickled cucumbers From Asia, the plant Perennial up to 2 meters tall, up to 50 The roots are rich in essential oils, Elecampane Elecampane crossed the Mediterranean cm wide, oval leaves, loves sun and used in desserts and tea to Europe. humidity.
From the Mediterranean to Up to 1.50 m tall with blue-green leaves. Seeds used for tea and bread, Fennel Fennel India, China, the Balkans, Seeds up to 12 mm long, yellow flowers vegetables and fish England and USA. in summer.
Mountain pastures in south Up to 1.40 m high, strong stems, blue or Aids digestion in tea and herbal Gentian Gentian and central yellow flowers in summer, prefers stony drinks as well as digestive spirits European mountain ranges. ground.
South and Central Asian Reed-like plant up to 1 m tall, long, Grated roots in Asian food, poultry, Ginger Ginger tropics, India, China, narrow leaves with yellow-red flowers. lamb, fish and stews Japan, South America.
From Southern Europe to Vigorous plant with wide, 1 m long Grated roots a perfect condiment for Horseradish Horseradish Asia. In Europe for 800 leaves. In summer up to 1.5 m long white beef, eggs and salmon years. flowering stem.
Central Asia and all of Evergreen coniferous plant, from 20 cm Classic condiment with game, deer Juniper Juniper Europe, mostly to 12 m tall (depending on location). and lamb. Also good with beef, pork Mediterranean regions. Blue-black berries. and cabbage. Basis for gin making
From all the Mediterranean Up to 60 cm tall shrub with narrow, countries. Used for One of the “Herbes de Provence”, Lavender Lavender aromatic leaves. In summer purple centuries to alleviate suitable for fish, meat and stews flowers. headaches. The 1.8 m tall grass with green stalks at From India via Africa to A must in Asian cuisine. Goes well Lemongrass Lemongrass the top, and white stalks in the bottom Central America. with fish, and chutneys third, contains essential oils.
Mace is produced from Nutmeg trees grown Mace is made from the edible crimson Mace is a delicate spice used to in Indonesia (75%), colored aril which surrounds the edible flavor meat, fish, baked goods, Mace Mace Grenada (20%), India, seed of the nutmeg tree (see Nutmeg vegetables and used in jam, Malaysia, Papua New below). preserves and pickling. Guinea, Sri Lanka and Caribbean islands.
From Arabia, this Thin, reddish stems with aromatic, Typical pizza seasoning, also tasty Marjoram Marjoram aphrodisiac found its way ovate, gray hairy leaves and white-purple with potatoes, meat and soups to the Mediterranean. flowers.
Originally from Asia, but Hairy, blue red stems with dark green has been in Europe and The bitter, astringent taste goes well Mugwort Mugwort leaves that have a dense cottony down North America for a long with goose, duck, pork and lamb on the underside. time.
From the East Indies via 1.2 m tall plant with horizontally The seeds spice up savory food such Mustard Mustard the Middle East to the projecting pods containing grains. Yellow as sausages, meat and eggs Mediterranean. blossoms in summer.
Around the Mediterranean, Evergreen shrub up to 5 m tall. Narrow, Whole or ground leaves used with Myrtle Myrtle Asia and North Africa, oily leaves with white flowers and black grilled meats and roasts, the berries symbol of love. berries. in sauces Originally from the Andean Climbing plant growing up to 3 m. Round, countries of Peru, Mustard-like leaves season cottage Nasturtium Nasturtium bright-green leaves with pretty orange- Colombia, Bolivia and cheese, cream cheese and sauces red flowers. Ecuador.
Grated nutmeg is used to flavor Nutmeg trees, Myristica Nutmeg seeds are potato dishes, rice pudding, pumpkin fragrans (Myristicaceae) can grow up produced from nutmeg pie, spicy soups and stews and to 20 m (66 ft) tall and live for up to 100 trees grown in Indonesia processed meat dishes. On years. The edible fruit opens to release Nutmeg Nutmeg (75%), Grenada (20%), vegetables to flavor Brussels sprouts, the edible nutmeg seed, surrounded by India, Malaysia, Papua New spinach, cauliflower, string beans the edible crimson colored aril which is Guinea, Sri Lanka and and cabbage. In mulled drinks dried to make the spice Mace (see Caribbean islands. including egg-nog. Nutmeg is used to above). make butter and essential oils.
The leaves add flavor to soups, From southern Europe Bushy rosettes of yellowish green sauces, eggs, potatoes and salads. Parsley Parsley through the Alps to flowers. The roots and leaves have a high One of the most popular herbs and northern Europe. vitamin C content. spices.
From America to Europe The pepper plant has strong green leaves The dried and ground seeds are used Pepper Pepper (Spain, the Balkans, and ca. 10 cm long, red peppers. Up to to flavor and spice up many foods Hungary) by Columbus. 60 cm tall. The green (fresh), black (dried), Pepper, Pepper, Evergreen climbing plant growing up to 9 Monsoon forests of India, pickled (green) or ground (black) green green m tall. After 8 years of maturity, it grows Indonesia and Malaysia. berries are used for seasoning and (mature) (mature) berries for 20 years. sharpening
The pepper tree bears not quite ripe, Pepper, red Pepper, red Grows in Brazil and Milder than green pepper. Perfect for pink berries which are less sharp and / pink / pink throughout South America. seasoning and sharpening have a sweetish taste.
The cross between water- (Pepper) (Pepper) Angular stems up to 80 cm tall with Relieves cramps, seasons teas, mint and spearmint is mint mint serrated leaves (like stinging nettles). salads, vegetables and meat native to Europe. Thin, wiry stems growing up to 1 m, blue- Turkey, Greece and India, Seeds from capsules used with bread, Poppy Poppy green leaves bearing purple flowers with also partly from Holland. cookies and cakes capsules.
The needles season meat, poultry From the Mediterranean Shrub with needle-like, hairy leaves and fish. Also used on potatoes and Rosemary Rosemary region, grows wild in smelling of essential oils. White-pink stew. One of the most popular herbs coastal areas. flowers. and spices
From the Near East, the The 8 cm high perennial is a Crocus Red, dried and rubbed stigmas used Saffron Saffron Moors brought it to Spain which blooms in the fall with violet in Béchamel sauce, soups and rice and Greece. flowers and red stigmas.
Leaves suitable for soups, meat and Prefers coastal regions of Evergreen shrub with gray-green, velvety fish dishes. Caution advisable – too Sage Sage the Mediterranean, but leaves. In summer purple flowers. much of it is toxic. One of the most also in Northern Europe. popular herbs and spices.
From the sea (contains 3% White salt has been chemically cleaned, The “white gold” is used in almost all Salt Salt salt), from the earth, and natural salt has a grayish tinge. In the dishes from the Himalayas. past used as a means of payment.
Eastern Mediterranean Bushy herbal plant that grows up to 50 region. Today in Central Reduces bloating and therefore Savory Savory cm tall, long, narrow leaves, flowers pink Europe, West Asia and suitable for legumes, meat and fish to purple. India.
From Ethiopia to India and Up to 25 m tall, evergreen tree with Used much like lemon juice or Tamarind Tamarind then to the Mediterranean pinnate leaves and up to 20 cm long, vinegar for fish, meat, vegetables and Central America. brown pods. and rice
Enhances poultry and fish, salads, From Russia to the Slender stems with narrow, elongated Tarragon Tarragon soups, sauces, pickles, vinegar and Mediterranean. leaves, rarely blooms in northern climes. oil Originally from the Goes well with meat, cabbage, Evergreen shrub with downy stems, many Thyme Thyme Mediterranean. Found soups, sauces and salads. One of the small leaves and pink to purple flowers. today in all mid-latitudes. most popular herbs and spices.
Southern Asia, India, Up to 3 m tall plant with tuberous root, The ground root powder tastes good Turmeric Turmeric Indonesia and now also big, broad, lance-shaped leaves with with rice, noodles, soups and fish. South America. yellow flowers.
Grows worldwide, known Up to 2 m tall perennial with bright Has a calming and relaxing effect, Valerian Valerian since the Middle Ages as green pinnate blades, white and pink helps against stress and insomnia. catnip. flowers.
Southern Mexico, Guatemala, Climbing orchid with greenish flowers, Added to chocolate, coffee, desserts, Vanilla Vanilla and the rest of Central hanging pods containing thousands of pastries, creams, compotes and America, Madagascar. tiny black seeds and thick, fleshy stems. cakes.
Grows wild in damp areas Up to 50 cm high, the smooth leaves are Finely chopped in butter, cottage Wild garlic Wild garlic throughout Europe and reminiscent of lily of the valley, smells cheese and yogurt. Also in salads and northern Asia. strongly of garlic. soups.
Perennial with 30 cm long stems, star- Used as a tea. In Germany, combined European forests, but also Woodruff Woodruff shaped whorls, lancet-leaves and white with Rhine wine to make “Maibowle” from Iran to Siberia. flowers. which is drunk on May 1st.
From Central Europe to The young, fresh leaves are used in Bushy perennial, 30-80 cm tall. Multi- Yarrow Yarrow Central Asia, North salads, cottage cheese and jointed, pink flowers in summer. America and New Zealand. vegetables.