(A-B)
acacia - The blooms of this plant can be dipped in a batter and fried as fritters. Use as a snack or garnish. The flowers can also be made into a wine.

allspice - This spice is the dried ripe fruit from an evergreen tree. The flavor resembles a blend of nutmeg, cloves and cinnamon. Whole allspice may be used in soups, stews, pot roasts, sauces, pickles and fish dishes. Ground allspice is added to cakes, cookies, fruit pies and other confections. Adds flavor to meatloaf, barbeque sauces, French and other salad dressings. It is also known as pimento, Jamaica pepper and Jamaica pimento.

angelica - When candied, the stems of this tall growing herb are used in various confections. Stems can also be used fresh and prepared like asparagus. The liqueurs Chartreuse and absinthe, gin and vermouths use angelica in their flavoring. Bitters is made from the leaves. Man has used this herb for many centuries.

anise - This spice is the seed of a plant belonging to the parsley family. It has a strong licorice flavor. May be used whole or crushed in cookies, cakes, breads and candies. May also be used to enhance the flavor of applesauce, beef stew, fruit pies, pickles, fish and shellfish dishes. Available as whole seeds or as an extract. Use sparingly.

aniseed - Same as anise.

anise pepper - This dried red berry is used in Chinese cookery. It is hot and aromatic. Is one of five ingredients in Chinese Five Spices. Should be available in Chinese groceries.

annatto - The seeds of this spice are orange in color and have a light sweet earthy taste. They are ground before using. Used in Caribbean and Latin American cookery. The pulp surrounding the seed is used as a flavorless coloring agent.

apple blossoms - The blossoms may be fried then dusted with sugar and served as a dessert or used as a garnish.

banana buds - The bud of the banana is husked and the inner portion used like a vegetable. Can be added to stir-fry dishes and in patellas. In some areas of the world the buds are pickled. The bud is located at the end of the banana stalk.

basil - One of the most widely used herbs. May be used in meat dishes as well as cooked vegetables and green salads. Has an aromatic clove-like aroma. If possible use the fresh leaf. Available as a dried leaf which is crushed before using. Is also called the 'tomato herb' because it is used in so many tomato dishes.

bayberry - 1) Waxy grey berries from a seacoast growing shrub. Used in making candles. 2) In Jamaica a tree whose leaves produce an oil that is used in the making of bay rum.

bay - The dried leaves of this herb are from an evergreen tree or bush. Has a strong and pungent flavor. The flavor increases during cooking. Whole leaves are removed before serving. Used in fish, chicken and beef dishes. Also in salad dressings and various marinades. Available as whole leaves or powdered.

beebalm - See Oswego tea

black currant buds - The buds of the currant may be used to flavor liqueurs, such as Cassis. Cooked in sugar syrup they can be added to ices and creams.

black mustard - Seeds of this wild plant are used in pickling. Can also be used as a condiment.

blend - A balanced mixture of compatible spices, herbs and seeds either ground or whole.

borage - The three to five-inch leaves of this herb are used fresh in green salads. Can be grown in a pot. The flowers may be dipped in egg whites then in sugar and used as a garnish.

bouquet garni - A variety of herbs and spices tied together in a cheesecloth bag and used in the cooking of a variety of dishes.

burnet - See salad burnet

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(C)
calendula - A variety of marigold.

camomile - The dried leaves of this herb can be used to make a tea, beer or to flavor sugar syrup. Some dry sherries (especially those from Spain) are flavored with the flowers of this plant.

caraway - The small brown seeds of this herb have a sweetish flavor. Should be used sparingly. Used to flavor rye breads, cooked sauerkraut, cabbage, noodles and other meat and vegetable dishes. Available in whole seed form. The young fresh leaves are good in salads and soups. The mature roots can be cooked like carrots and parsnips.

cardamon - The aromatic seeds of this spice have a pungent sweet taste. It is a member of the ginger family. Used in pastries, sweet breads, in pickling, puddings and barbeque sauces. Can also be added to hot spiced wine. Available whole or ground.

carnation - From the dianthus family, carnations and pinks are both used in cookery. The petals of the blossoms may be used dried or fresh. Can also be made into vinegars and scented waters. The petals can be used to flavor jellies and sugar candy.

carob - A tree whose fleshy pods are ground into flour that is sweet and tastes like chocolate. Used in breads, cakes, beverages. In some recipes it may be used as a chocolate substitute. It is caffeine free.

cassia - A spice that tastes like strong cinnamon.

catnip - The plant that cats love. The leaves can be made into a tea. A cup after a large meal acts as a carminative (to expel gas). Some people drink the tea with honey as an old-fashioned cough remedy.

cayenne pepper - Finely ground red chili pepper.

celery seed - From the Mediterranean and Southeast Asia areas this celery-like plant produces a seed with a celery flavor. Whole or ground it is used in stews, soups or wherever a light celery flavor is desired. Use sparingly.

chervil - This herb is used fresh in green salads. It has a flavor more delicate than parsley.

chicory - The roots of one variety of this plant are dried, ground and used as an addition to coffee. The root should be used sparingly as they are quite pungent. Another variety is raised as a salad green. The leaves are blanched before adding to the salad. Caution should be used when adding to salads.

chilies - Several varieties of peppers that are pungent. The intensity of pungency (hotness) varies greatly in the different varieties. Their color can range from bright red to yellow to deep purple. There are a great number of sizes, from the very small to ones a foot long. They are dried and ground to produce chili powder. Caution should be used when handling any type of chilies.

chili powder - A slightly sweet earthy flavored spice. Some types are very hot. Widely used in Mexican cookery.

China tea - The beverage tea made from the tea shrub as opposed to those teas brewed from herbs, spices, flowers, roots and barks.

Chinese five spices - A ground spice mixture used in Chinese cookery. Generally equal parts of anise, pepper, star anise, cassia, cloves and fennel are used. Chinese grocery stores should have this mixture.

Chinese tea - See China tea

chives - The small green blades of this onion-related herb are used for light seasoning and as a garnish. Chives have a delicate flavor. The blades are clipped from the growing plant. Blades are chopped before using. The bulb is generally not eaten. Good in salads, cooked vegetables or mixed with sour cream for baked potato topping. Can also be found in the frozen section at the market. Available dried.

chrysanthemum - This fall flower is used in Chinese cookery. The petals of the blossoms are used in salads and when preserved, in a salt solution, added to hot tea. A wine is also made from the blooms.

cinnamon - A mild, sweet spice. Comes from the inner bark of an evergreen tree of the laurel family. Widely used in confections, pastries, breads and some meat, fruit and vegetable dishes. The essence is used to flavor apple butter. The whole sticks are used in pickling and as swizzle sticks for cider, wine and other beverages. Available ground, whole sticks and as an essence.

citronella - A greyish-green grass that is used fresh or dried. Used in Southeast Asian cookery. Is also used to make an insect repellent. Has the flavor of lemon peel.

clover - Both the red and white clover blossoms can be used to make wine and vinegar. The dried flowers can be made into a tea. Dried seeds and flowers are ground into flour for bread.

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(D-G)
dandelion - Considered by many to be a bothersome weed, this plant is one of the most nourishing in nature. The young leaves may be eaten as a salad green, lightly stewed or steamed. Can be cooked alone or with other greens. The buds (hearts) may be added to omelets. The buds can also be batter fried or added to fritters. New varieties have been developed that are not as strong tasting as the wild plants. It is now being grown commercially.

daylily - The young leaves, buds and tubers of this flower are edible. They can be stir-fried or added to salads. Can also be added to other vegetable dishes.

dill - A spice plant of the parsley family. It has a pleasant fresh flavor. The dried seed is used in pickling, added to sauerkraut, green beans, soups, sauces and dressings. The immature umbels and stalks are used in pickling and as a flavorful garnish.

elephant garlic - A clove of this garlic variety is about the size of a small egg. Has a mild and delicate flavor. Use the same as the smaller sized garlic. Can be stewed and served in a cream sauce.

fennel, common - This variety of fennel is considered an herb. The seeds are used for flavoring. They are yellow-brown in color and have a mild licorice flavor. Used in fish and egg dishes, stews, breads, spaghetti and other sauces, cakes and cookies. See Fennel in the dictionary section.

galingale - A rhizome that is dried then powdered. Used in Southeast Asian cookery. Should be available in Oriental and gourmet-type food stores. Can be used as a substitute for ginger root although it is not as pungent.

garlic - A bulbous root herb. The bulb is composed of several cloves which are peeled before using. The cloves are used whole, sliced, minced or pulverized. May also be squeezed in a garlic press to produce juice. Garlic may also be purchased as dried flakes, flavored salt or as juice. Large cloves can be stewed and served in a cream sauce. Generally, the longer garlic is cooked the milder it becomes.

geranium - The dried flower petals can be used to flavor a dusting sugar. It is used to dust various pastries. The fresh petals can be added to punches and used as garnish for puddings. The rose geranium is very flavorful.

gilliflower - See Carnation

ginger - The root of the ginger plant is a sweet and hot spice. Fresh roots when grated or sliced are used in pickling, sauces, teas and beers. The ground root is used in baking and many Oriental dishes. When crystallized in sugar it is used as a confection. The branched roots are celled 'hands.'

goldenrod - A tea or wine can be made from the flowers.

Good King Henry - Considered by many a weed, this plant's stalks and leaves are edible. The tender stalks may be cooked as asparagus and the young leaves as a potherb. The larger leaves are bitter. Not known to be grown commercially.

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(H-L)
heather - An ale can be made from the flowers of this plant. Bees placed near the heather will make a dark brown honey from the nectar of the blossoms.

herb seasoning - A commercially prepared mixture of various spices and herbs used to flavor various dishes.

herbs - The aromatic leaves, stems and sometimes the flowers of various plants growing in a temperate climate. Also some bulb plants are considered herbs. They can be used fresh or dried for flavoring.

hollyhock - Chinese cooks use hollyhock in their cooking. The fresh buds and petals are served, with a dressing, as a salad. The tender stalks can be prepared in the same manner as salsify.

horehound - A plant which is dried and used to flavor a hard sugar candy. May also be combined with honey to produce a syrup that some people use as a cough suppressant. It is a native of England but has been transplanted to other parts of the world.

horseradish - A pungent root. It is ground fresh and used as a condiment. Generally served with roast beef, ham and corned beef. It is very hot.

hyssop - A tea can be made from the fresh green tops of this herb. An oil made from the green parts of the plant is used in the manufacture of perfumes.

jasmine - The flowers of the jasmine are used to make an essence. The essence can be used to flavor candies, sugar syrups and liqueurs.

juniper berries - Fruit of a bush that grows wild. The berries are used to flavor marinades, certain foods and the alcoholic beverage gin. Berries can also be made into a tea.

laos - A southeast Asian seasoning. Small amounts are used to flavor poultry, meat and vegetables. Use sparingly. It is related to the ginger.

Iamb's quarters - The leaves of this weed may be eaten fresh in salads or cooked as a pot-herb. The dried seeds can be ground and used as a flour. Some gardeners cultivate this plant. Also known as pigweed and wild spinach.

lemon blossoms - The blossoms are used to flavor ice cream, puddings, butters and jams. They can also be prepared as a fritter to use as garnish or snacks. Lemon sugar and lemon water can be made from the blooms.

Lemon verbena - The dried leaves of this plant may be used as a substitute for lemon or mint in poultry, fish and stuffing recipes.

lemongrass - See citronella

licorice - A flavoring made from the dried root of a perennial leguminous plant. It is used in confections, liqueurs and as a medicinal flavoring. A popular candy is made in long thin ropes.

lime blossoms - Lime blossoms from the lime tree may be used in the same manner as lemon blossoms.

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(M-N)
maidenhair fern - This fern when boiled with sugar and water produces a thick liquid. This is called capillaire syrup.

marigold - The blooms of this flower can be eaten fresh, candied, added to puddings, made into a conserve and to flavor wine.

marjoram - This herb is a member of the mint family. It is aromatic and pleasing to the palate but should be used sparingly as it has a bitter undertone. Used in meat, poultry, game, fish and tomato dishes. Also in various sauces, vegetable dishes and stuffings. Available as whole dried leaf or ground.

marmite - A yeast extract often used in vegetarian cooking. Various herbs and spices are added to provide additional flavor.

marsh marigold - The leaves of this flower can be used as a pot herb and the blossoms made into wine. The unopened flowers (buds) can be picked for use in salads and as garnish.

mastic - A resinous substance from trees of the genus 'pistacia.' One variety is used to flavor bread, pastries and the Greek liqueur 'mastiha.'

may apple - A two-leafed plant with one bloom. The fruit when ripe can be eaten as an apple. CAUTION: When the fruit is green It is POISONOUS.

mignonette pepper - A coarsely ground black pepper used in some French dishes. It is slightly sweeter than regular black pepper. Also called "shot pepper."

mimosa blossoms - These fluffy blooms are treated with gum Arabic and a sugar syrup to form tasty treats.

mint - An herb whose use dates to ancient times. The fresh and dried leaf are used in cooking. An oil is extracted from the plant. Mint has a cool, clean and slightly sweet taste. Can be used in many dishes. Mint tea made from the dried leaves is a refreshing beverage. There are many varieties of mint with spearmint and peppermint the most widely used. Some other varieties are apple, curly, orange, water and Corsica. Available in the dried leaf and as an extract.

mormon tea - Used by the Aztecs, this plant found its way north to America. Believed to be used by the early Mormons as a substitute for coffee and tea. The dried stems are used to brew the beverage. The plant has no leaves. Should be available in health food stores.

mustard - The seeds of this herb have a pungent flavor. There are many varieties. It is available ground or whole. The whole seeds are used in pickling and such dishes as boiled beef, sauerkraut and coleslaw. Ground, it is used in egg and cheese dishes, dressings and sauces. Finely-ground seed are the main flavoring in various prepared mustard spreads.

narcissus - The bulbs of this flower are edible and are cooked the same as .Jerusalem artichokes.

nasturtium - A versatile flower. The young leaves can be added to salads, butters and used as a sandwich filling. The flowers can be stuffed with tuna salad for a colorful dish. The buds and berries (seeds) can be pickled and used in place of capers. The blooms can be fried in butter and then added to chicken stock for a unique soup. The tender stems can be chopped and added to various soups. nettle—The young tender leaves of the stinging nettle, a weed, can be used as a pot-herb or as a salad green.

noyau - See creme de noyau

nutmeg - One of the two spices from a fruit-bearing tree. the nutmeg is the seed (kernel) of the fruit. The covering of the seed is mace. Nutmeg has a sweet spicy flavor. It is used in breads, pies, tarts, cakes and puddings. Also used to enhance the flavor of meats, vegetables and fruits. Available whole or ground. Fresh grated nutmeg is most desirable.

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(O-P)
orange flower - These fragrant blossoms can be used to flavor water, jellies, chopped and added to butters and sauces or candied.

orchid - The petals may be eaten fresh. The roots can be dried, then ground and made into a salep.

oregano - The dried leaf of this herb has a very distinct flavor. A basic seasoning in Italian dishes and other tomato dishes. Can be used sparingly, in sauces, soups, salads, stews, gravies, beef and lamb dishes. Available as whole dried leaf or crushed leaf. The fresh leaves may also be used. In various areas of the world oregano is known as sweet, wild or winter marjoram.

oswego tea - Also called beebalm, the dried or fresh parts of this plant can be made into a refreshing beverage.

pansy - The blooms of this flower can be made into a wine, candied or used to flavor a sugar syrup.

paprika - This spice is the powder of a dried sweet red pepper. Rather sweet in taste and used mainly to add color to bland dishes such as potato salad, macaroni salad and coleslaw. Often used in salad dressings and in Chicken Paprika.

parsley - This bright green, curly leafed herb is very high in nutritional value. Has a mild fresh odor and a refreshing taste. Used mainly as a garnish. It can be added to salads, soups and stews. May be used fresh or dried.

peach blossoms - The peach bloom can be used to flavor sugar syrup, vinegar or a liqueur. A beverage can be brewed from the blooms. Sip while hot.

peony - These flowers can be used to flavor sugar syrup or water. Can also be added to a vinegar-spice sauce.

pepper, black and white - This spice is the dried berry of a climbing vine. Is used whole or ground. Can be added to many dishes as a flavor enhancer. Can be hot. Black pepper is obtained by picking the berries when they are green and then drying until they are hard and black. White pepper is obtained when the berries are permitted to ripen. Then they are treated to remove the skin and flesh. The remaining seed is the source of white pepper. About the only difference in black and white pepper is the colon

peppercorns - Whole pepper berries. See pepper, black and white.

pickling spice - A commercially prepared savvy blend of whole and broken spices, herbs and seeds. Is used mainly in the pickling of cucumbers. A small amount can be tied in a cheesecloth bag and added to roasts, vegetables and fruits while cooking. This will add a definite spiciness to the dish.

pine, eastern white - The inner bark of this tree can be used and prepared as a spaghetti-like food.

pinks (See Carnations)

poke weed - A wild growing plant. The young leaves can be used as a vegetable.

poplar - Tree whose sap layer produces a noodle-like substance that can be used in soups and stews.

poppy seed - The Egyptians cultivated the poppy over 3,000 years ago. They used both the seeds and the oil from the seeds. It is not narcotic. Generally it is lightly toasted before it is sprinkled over salads, fruit compotes or whenever a nutty flavor is desired. Can be sprinkled on various breads before baking. May be added to cookies and made into candies. The oil from the seeds is a very fine cooking fat. The blooms can be used to make a brandy.

poultry seasoning - A commercially prepared blend of herbs used in the seasoning of poultry stuffings. Can be used in other meat dishes.

pumpkin pie spice - A commercially prepared blend of cinnamon, ginger, allspice, nutmeg and cloves. The mixture is ground. Used primarily in pumpkin pies. May also be used in cakes, cookies and other desserts where a strong spice taste is desired.

purslane - Considered by many a weed, the purslane is an excellent salad green. A native of Africa and India, it was brought to the New World by early settlers, and introduced to Europe in the 15th century.

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(R-S)
red pepper - Dried, ground, red peppers. A hot and pungent powder. Used in Mexican and Italian dishes. Adds zest to sausages and some pickles. Also called cayenne.

rose - This elegant flower has many uses in the kitchen. An oil pressed from the flower petals is used to flavor wines, icings, candy and other confections. The petals can be candied and used as garnish.

rose hips - The seed pod of the rose. Can be made into jelly. Also used in other confections and dishes.

rosemary - A sweet fragrant herb from a small perennial evergreen. Used fresh or dried in lamb dishes, with fish, soups, stews, sauces and vegetables. When cooking meat over hot coals, sprinkle with rosemary for an interesting taste.

rue - This herb is not often used in cooking. It has a very strong taste, so use sparingly. A few fresh leaves can be chopped and added to a green salad.

safflower - A desirable cooking oil is derived from the seeds. The dried blossoms can be used as a substitute for saffron. A red dye can be made from the flower.

saffron - An herb native to the Mediterranean area. The stigmas of the blooming flower are collected and dried then powdered. It takes approximately 60,000 stigmas to equal a pound and is very expensive. Used to color various foods. Little or no taste.

sage - An aromatic and slightly bitter herb. Grey green in colon Used mainly in poultry stuffings. Is used sparingly in other dishes. Available as dried leaves or ground.

salad burnet - When bruised, the leaves have a smell and taste of fresh cucumbers. Can be used fresh in green salads, butters, cream cheeses, vinegars and as a garnish.

salam leaf - Far Eastern variety of bay leaf.

sarsaparilla - The dried root of a tropical plant. Used to flavor various soft drinks.

sassafras - Although an herb, this plant resembles a tree, often reaching a height of 100 feet. The dried bark and root are used to brew a tea. It is a native American plant. Was one of the first commercial exports to Europe by the New World.

savvy - The dried brown-green leaves of this herb have an aromatic piquant flavor. Generally used with other herbs in meat, poultry, fish and egg dishes. Available as a powder or in the leaf form.

sesame seed - The dried seed of a tropical herb. It has a rich nut-like flavor when toasted. Use as a topping for cookies, pies, tarts before cooking. Toasted seeds may be sprinkled over any dish where a nut-like flavor is desired. Mixed with honey and dried fruits to make a delightful sweetmeat. An excellent oil is pressed from the seeds. seed The aromatic dried whole fruits or seeds from plants cultivated in a more temperate region.

shot pepper Mignonette pepper spice - The aromatic seeds, flower parts, bark and roots of plants usually grown in tropical regions. Used to flavor various foods and beverages.

squash blossoms - Blossoms from various squash plants may be stir fried, added to scrambled eggs or treated as fritters. star anise This star-shaped fruit is picked before it ripens. It is dried then powdered. l he flavor is similar to anise but more pungent and slightly bitter. Used mainly in Chinese cookery.

sunflower - The mature seeds may be toasted and eaten as a snack. A desirable cooking oil is made from the seed.

sweet cicely - Leaves of this herb have a sugary licorice flavor and the seeds are spicy. The roots can be eaten raw or boiled. Leaves are used in green salads, soups and stews. When green, the seeds are used in salads and when ripe added to herb mixtures.

sweet woodruff - This herb is used when dried. Used to flavor sodas and wine. Makes a pleasant room deodorizer.

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(T-Y)
tamarind - The pods of this tree are macerated in hot water to produce a brown juice. Used as a flavoring agent in Indian curries, chutneys, candies and various beverages. Rind of the pods is dried and made into a paste. The juice, rind and paste should be found in food specialty shops.

tansy - Dried leaves of this herb are used in salad dressings and in omelets. It is very strong. Tansy is also used in the making of the liqueur Chartreuse.

tarragon - The dark green leaves of this herb are very aromatic. Use sparingly in meat, fish, poultry and egg dishes. May be added to green salads. Place a few leaves of tarragon in a bottle of vinegar for an interesting taste.

thyme - The greyish-green leaves of this herb are one of the herbs in a bouquet garni. Is also used to season meat, fish and poultry dishes. Good in tomato and cheese based dishes. Available in powder or leaf form

tomato herb - See basil

turmeric - The root of this herb ~s dried, then ground. It adds color to some dishes. A major ingredient in prepared mustards and curry powders. Can be used in egg dishes, cream sauces, salad dressings and to season chicken.

vanilla - Vanilla is the fruit (bean) of a climbing orchid. It is made into a liquid extract that is used widely in confections. The whole bean can be used to flavor various liquids, then dried and used again. A whole bean placed in a container of sugar will flavor the sugar so no extra extract will be needed when using the sugar. Extract is available in a dark color or as a clear liquid. The clear is used when discoloration of white foods is not desired. An imitation vanilla is also available, but does not have the depth of aroma and taste of the extract.

violets - Flowers can be crushed and used to flavor ices, mousses and other confections. They can be used to make a jelly and a flavored syrup. The flowers are very pretty when candied and used as garnish. wild strawberry—Fruit of this wild plant can be used same as the domestic variety. The fruit is generally smaller.

wintergreen - Leaves and berries are used to flavor various candies and chewing gum. The leaves were used by the Maine Indians to brew a tea. The bright red berries are sweet, tender and flavorful. They may be candied. Rarely found in markets.

wormwood - An herb related to tarragon. Has a bitter taste. Used mainly in the flavoring of various liqueurs and vermouths. It is slightly narcotic.

yarrow - Although not widely used in the kitchen, the dried yarrow can be used as a substitute for nutmeg and cinnamon. Is used in home medicinal remedies.

yucca - The flower petals of this desert plant can be made into a soup or added to green salads. Only the white petals should be used as the centers are quite bitter.

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