This glossary lists the Latin and common names of each herb and spice, many of which can be grown by the average home gardener.
Saffron - Crocus sativus - the stigmas from a crocus flower. It can take up to 200,000 flowers to create a single pound of this expensive spice.
Sage - Salvia officinalis - the leaves and flowers of this plant are used as a culinary and tea herb. Sage is traditionally used to flavor stuffing, poultry and game meats.
Salad burnet - Sanguisorba minor - the young leaves can be added to fresh salads and have a mild cucumber flavor.
Society garlic - Tulbaghia violacea - AKA wild garlic. This plant is sold as an ornamental at many home improvement centers and nurseries. Society garlic looks great as an edging plant in the garden. The edible leaves and flowers have a mild garlic taste and are used like chives. The bulbs are slightly more potent and are used as you would scallions.
Spearmint - Mentha spicata - the leaves and flowers are used as a culinary and tea herb.
Spicy globe basil - Ocimum minimum - the leaves and flowers are used as a culinary herb, the plant also makes a great ornamental plant.
Spilanthes - Spilanthes acmella - AKA the toothache plant, the fresh leaves are used in salads. The dried flowers can be used in moderation in medicinal teas. In recent years the flower buds, referred to as Sechuan buttons, have become a star ingredient of the culinary world.
Star anise - Illicium verum - the husk and seeds of the dried fruits are both used as a spice. Star anise is one of the ingredients of Chinese five spice powder, a popular Asian flavoring.
Stevia - Stevia rebaudiana, AKA sweet herb of Paraguay - the leaves, which are many times sweeter than sugar or honey, can be used as a natural sweetener. Stevia tends to have a slight licorice aftertaste and may not appeal to the taste buds of everyone. Stevia has zero calories and does not effect blood glucose levels, thus it can be safely used by diabetics.
Sweet marjoram - Origanum majorana - a culinary and tea herb with edible leaves and flowers.
Tarragon - Artemisia dracunculus - the leaves are used in a variety of culinary creations and is used to give béarnaise sauce its distinctive flavor. Tarragon is a traditional ingredient in bouquet garni and fines herbes.
Thyme - Thymus vulgaris - there are many varieties of thyme available for the herb gardener to try out including common, lemon, orange and French. Thyme is a culinary and tea herb with edible leaves and flowers.
Turmeric - Curcuma longa - the dried, orange colored rhizomes of this plant are ground into a fine powder and used in curry powder blends. Turmeric is sometimes used as a saffron substitute and added to certain mustard blends.
Winter tarragon - Tagetes lucida - the fresh leaves are used in a variety of culinary recipes as a substitute for Roman tarragon. The dried leaves make a wonderful addition to potpourri blends. This plant is sometimes referred to as Mexican mint marigold and produces tiny, edible, ornamental orange flowers. Used medicinally to help treat diarrhea, indigestion and nausea.
Vanilla - Vanilla fragrans - Vanilla beans come from the dried and cured fruit of a variety of orchid flower. Vanilla beans and vanilla extract are used in a wide variety of desserts and baked goods.
Other Herb & Spice Glossaries
Allspice through Caraway
Catmint through Dill
Epazote through Kaffir Lime
Paprika through Rosemary
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
