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