| 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 |
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