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An aromatic mint used as tea and in highly concentrated essential oil.

Botanical reference record for Cinnamomum tamala.

Botanical reference record for Crocosmia paniculata.

A familiar edible plant whose roots, leaves and flowers serve different culinary and preparation roles.

A familiar edible plant whose roots, leaves and flowers serve different culinary and preparation roles.

An aromatic culinary leaf used in slow-cooked foods and infused preparations.

An aromatic mint-family plant used in teas and culinary preparations.

An aromatic mint-family herb commonly prepared as an infusion.

A bitter root used in roasted drinks and food preparations.

An aromatic basil used in teas, foods and traditional preparations.

A lemon-scented herb used in teas and topical preparations.

A lemon-scented leaf used in teas, desserts and culinary preparations.

A nutrient-dense tree leaf commonly used as food and powder.

An aromatic culinary herb used fresh, dried and in infused preparations.

A common low-growing herb used in external preparations and food.

An aromatic culinary herb used in foods, rinses and infused preparations.

An aromatic culinary leaf used in foods, teas and gargle-style preparations.

An aromatic culinary herb used in foods and vinegars.

An aromatic culinary herb used in teas, syrups and steam-adjacent traditions.

A fragrant flower and tender leaf used in syrups, foods and external preparations.

An aromatic sage with a distinct cultural and ecological context.