Ginger (Zingiber officinale)

Black pepper is a perennial woody climbing vine growing to about 16 feet, with large oval leaves, spikes of small white flowers, and clusters of small round fruits that ripen from green to red. Native to southwestern India and now cultivated in tropical areas worldwide, the fruit is harvested from plants that are at least three years old. Different processing methods yield green, black, red, and white peppercorns, each with distinct flavors and uses. Cultivated as both a spice and medicine since ancient times, pepper was such a prized commodity in world trade that Attila the Hun reportedly demanded 3,000 pounds of it as ransom during his siege of Rome in 408 CE.

Angelica (Angelica archangelica) is a large, aromatic biennial herb growing up to about 6½ ft (2 m), with ridged hollow stems, bright green divided leaves, and greenish-white flowers arranged in umbrella-like clusters (umbels). It has a warm, tonic character and is often compared to dong quai (Chinese angelica) for its usefulness in supporting women’s health and circulation. Traditional sources note its warming action on the stomach, spleen, and intestines.

Boldo is a strongly aromatic multi-branched evergreen shrub or tree growing to 20 feet. It has egg-shaped leathery leaves with a lemony scent, clusters of white or yellow bell-shaped flowers, and small yellow berries. Native to Chile and Peru, it has become naturalized in the Mediterranean region and the West Coast of North America, where it grows on dry sunny slopes and in mountain pastures in the Andes. It is widely cultivated, and its leaves are gathered throughout the year. Boldo is a valued remedy in Latin American herbal medicine and is used by the Araucanian people in Chile as a tonic.

Caraway is an aromatic annual herb growing to 2 feet with a ridged stem, feathery leaves, and umbels of white flowers in midsummer. Exploding capsules release two small narrow seeds. It grows wild in Europe, North Africa, and Asia, preferring sunny sites up to 6,600 feet above sea level. Cultivated in Europe, Russia, North Africa, and the United States, the seeds are harvested ripe in late summer. Caraway has been valued since ancient times for its digestive and respiratory benefits, and the seeds are commonly used in cooking.

Catnip is a downy, aromatic perennial growing to 3 feet with heart-shaped, gray-green leaves and whorls of white flowers marked with purple spots. Native to Europe and naturalized in North America, it grows in dry wayside places and mountainous regions up to altitudes of 5,000 feet. The plant is gathered when in flower during summer and autumn. Its name comes from the Norse word 'dylla,' meaning 'to soothe,' reflecting its calming properties. Catnip has an excitatory effect on cats but a sedative effect on humans.

Clove (Syzygium aromaticum) consists of the dried, unopened flower buds of an evergreen, pyramid-shaped tree that can reach about 49 ft (15 m) in height. Known for their potent aroma and taste, cloves have a significant history both as a culinary spice and as an herbal medicine—particularly valued in India and Southeast Asia. Clove’s volatile oil, rich in eugenol, has strong anesthetic and antiseptic effects, explaining its traditional use for toothache and oral infections. When applied topically, clove oil can numb local nerve endings, but it must be used with caution due to its irritant nature.

Codonopsis is a small twining perennial growing to 5 feet with oval leaves and pendulous green and purple bell-shaped flowers marked with purple in summer. Native to northeastern China and growing throughout the region—especially in the Shanxi and Szechuan provinces—it is propagated from seed in spring or autumn, and the root is harvested in autumn once the aerial parts have died down. In Chinese herbal medicine, codonopsis holds a central place as a gentle tonic that increases energy levels, improves physical and mental well-being, and helps the body adapt to stress.

Dill is an aromatic annual growing to 30 inches with an erect hollow stem, feathery leaves, and numerous yellow flowers in umbels. Its very lightweight, pungent fruit (seeds) are harvested in late summer. Native to southern Europe and central and southern Asia, dill grows wild in open areas and is widely cultivated—notably in England, Germany, and North America. The leaves are picked as a culinary herb. An ancient Egyptian remedy in the Ebers papyrus (c. 1500 BCE) recommends dill as one of the ingredients in a pain-killing mixture. The ancient Greeks are believed to have covered their eyes with fronds of the herb to induce sleep. Dill was commonly used as a charm against witchcraft in the Middle Ages, when it was burned to clear thunderclouds. Its name comes from the Norse 'dylla,' meaning 'to soothe.'