Names Scientific Petroselinum crispum var. neapolitanumEnglish Flat leaf parsleyDutch BladpeterselieSpanish Perejil comúnFrench Persil de Naples Persil platGerman Glatte Petersilie Taxonomy Order ApialesFamily ApiaceaeGenus PetroselinumSpecies Petroselinum crispum var. neapolitanum (Flat leaf parsley) Crop categories Cool temperate crops Herbs Leaf vegetables Mediterranean crops Minor crops Subtropical crops Temperate crops Vegetables
Herbs
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Names Scientific Foeniculum vulgareEnglish FennelDutch VenkelSpanish HinojoFrench FenouilGerman FenchelItalian Finocchio Taxonomy Order ApialesFamily ApiaceaeGenus FoeniculumSpecies Foeniculum vulgare (Fennel) Crop categories Cool temperate crops Herbs Medicinal plants Mediterranean crops Minor crops Spices Subtropical crops Temperate crops
Names Scientific Chenopodium ambrosioidesSynonym Dysphania ambrosioidesEnglish Epazote Jesuit's tea Mexican tea WormseedDutch Welriekende ganzenvoetSpanish EpazoteFrench ÉpazoteGerman Epazote Jesuitentee Wohlriechender Gänsefuß Taxonomy Order CaryophyllalesFamily AmaranthaceaeGenus ChenopodiumSpecies Chenopodium ambrosioides (Epazote) Crop categories Herbs Medicinal plants Mediterranean crops Minor crops Subtropical crops Temperate crops Wild-harvested crops
Names Scientific Lepidium sativumEnglish Cress Garden cress Garden pepper cressDutch Bitterkers Sterrekers TuinkersSpanish Berro Lepido MastuerzoFrench Cresson alénoisGerman GartenkresseItalian Crescione Taxonomy Order BrassicalesFamily BrassicaceaeGenus LepidiumSpecies Lepidium sativum (Cress) Crop categories Cool temperate crops Herbs Leaf vegetables Mediterranean crops Minor crops Subtropical crops Temperate crops Vegetables
Coriander leaves are used fresh as a herb in many Asian dishes. The dry fruits of coriander (coriander seeds) are a spice often used in Indian dishes. but they can also be eaten as a snack. Coriander roots are sometimes used in Thai food.
Used in vegetables, fish, meat and sauces. Because of its aromatic smell this herb is often used in soap products.
All parts of this plant taste like anise, especially the seeds. Leaves are used fresh as a herb in soups or sauces, but also as a tea.
Chives are grown for their leaves which are used as a herb.Chives are related to onion, leek and garlic.
Names Scientific Capsicum pubescensEnglish Chili pepper Locoto Rocoto Rocoto pepper Tree chiliSpanish Chile de cera Chile manzano Chile perón Locoto RocotoFrench Piment Piment rocoto RocotoGerman Baumchili Taxonomy Order SolanalesFamily SolanaceaeGenus CapsicumSpecies Capsicum pubescens (Rocoto pepper) Crop categories Fruit vegetables Herbs Major crops Spices Stimulants Subtropical crops Tropical crops Vegetables
Names Scientific Capsicum baccatumEnglish Ají Aji pepper Bishop's crown Brazilian starfish Chili pepper Lemon drop Peppadew Wild baccatumDutch AjiSpanish Ají amarillo Ají escabecheFrench Piment Taxonomy Order SolanalesFamily SolanaceaeGenus CapsicumSpecies Capsicum baccatum (Aji pepper) Crop categories Arid crops Fruit vegetables Herbs Major crops Spices Stimulants Subtropical crops Tropical crops Vegetables
Chervil is a herb that can be used in soup, vegetables ar salads.
Chervil is a herb that is related to parsley.
Laurel originates from the Mediterranean region.
Laurel is a spice that is common in many Mediterranean recipes. The fresh or dried leaves are used in meet stews, but are removed before eating the dish. Ground bay leaves are used in soups.
Bay laurel is used to make a laurel wreath, which in ancient Greece was used to award winners of athletic competitions, such as the ancient Olympics.
Alexanders is native to the Mediterranean region.
All parts of Alexanders are edible. The flavor resembles celery and parsley.
Absinthium is used as a medicinal plant and also as an ingredient to add flavor to certain drinks (e.g. in absinthe). Absinthium is also used as an insect repellent.
Hop is a herbaceous climbing vine. It is a perennial plant. New shoots develop in spring and the plant dies back to a rhizome in autumn. The female flowers of hop are used in the production of beer. They give the bitterness and flavor, and also act as preservative.