Amla
Phyllanthus emblica
Harvest (months): X–III
Processing: Honey macerate, Powder
An Indian tree with sour green fruits known in Ayurveda as 'amla'.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 4.0). · In Transit · CC BY-SA 4.0
Catalogue
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Showing 47 of 147 — 47 herbs in the list
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Ashwagandha
Withania somnifera
Harvest (months): X–III
Processing: Powder, Capsules
An Indian perennial and one of the cornerstone herbs of Ayurveda.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 4.0). · SAplants · CC BY-SA 4.0
Balsam fir
Abies balsamea
Harvest (months): I–XII
Processing: Salve / ointment, Bath additive
Balsam fir—boreal fir; resin from bark wounds and needles in folk use.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 4.0). · Ryan Hodnett · CC BY-SA 4.0
Bay laurel
Laurus nobilis
Harvest (months): I–XII
Processing: Culinary use, Herbal infusion (tea)
A Mediterranean tree with aromatic leaves; the plant of Apollo in antiquity.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Wikimedia Commons · CC BY-SA 3.0
Betel
Piper betle
Harvest (months): I–XII
Processing: Culinary use, Poultice / compress
Betel leaf chewing in Southeast Asia.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · No machine-readable author provided. Pamri assumed (based on copyright claims). · Public domain
Black pepper
Piper nigrum
Harvest (months): XI–II
Processing: Decoction, Culinary use
Black pepper—a major tropical Asian crop.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Franz Eugen Köhler, Köhler's Medizinal-Pflanzen · Public domain
Blue agave
Agave tequilana
Harvest (months): X–IV
Processing: Syrup, Fermentation
A blue-grey succulent from the Mexican highlands, the source plant for tequila.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Stan Shebs · CC BY-SA 3.0
Blue gum
Eucalyptus globulus
Harvest (months): I–XII
Processing: Inhalation, Herbal infusion (tea)
Blue gum—widely planted eucalyptus; leaf oil economy and aroma.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 2.0). · John Tann from Sydney, Australia · CC BY 2.0
Brahmi
Bacopa monnieri
Harvest (months): I–XII
Processing: Herbal infusion (tea), Capsules
A small Indian wetland herb known in Ayurveda as 'brahmi'.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 3.0). · Forest & Kim Starr · CC BY 3.0
Brazil nut
Bertholletia excelsa
Harvest (months): XII–III
Processing: Culinary use
Brazil nut—iconic Amazon rainforest tree.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Wikimedia Commons · Public domain
Buchu
Agathosma betulina
Harvest (months): XII–II
Processing: Herbal infusion (tea), Herbal vinegar
A South African aromatic shrub with small glossy leaves and a pungent scent.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Franz Eugen Köhler, Köhler's Medizinal-Pflanzen · Public domain
Cacao
Theobroma cacao
Harvest (months): I–XII
Processing: Decoction, Culinary use
Cacao—Amazonian origin; economically key crop.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 2.0). · USAID Digital Development · CC BY 2.0
Candlenut
Aleurites moluccanus
Harvest (months): I–XII
Processing: Culinary use, Herbal oil
A tropical Pacific tree with oil-rich seeds known as 'kukui'.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 3.0). · Forest & Kim Starr · CC BY 3.0
Cape aloe
Aloe ferox
Harvest (months): I–XII
Processing: Poultice / compress, Capsules
A robust South African succulent with bitter yellow leaf sap.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 2.5). · Gregorydavid · CC BY 2.5
Curry leaf
Murraya koenigii
Harvest (months): I–XII
Processing: Culinary use, Herbal oil
Curry leaf aroma in Myanmar and Indian kitchens.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Wikimedia Commons · CC BY-SA 3.0
Fenugreek
Trigonella foenum-graecum
Harvest (months): IV–VI
Processing: Herbal infusion (tea), Culinary use
An annual legume; the seeds carry a maple-syrup-like aroma.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Yak · CC BY-SA 3.0
Flat-leaved vanilla
Vanilla planifolia
Harvest (months): I–III
Processing: Tincture, Culinary use
A climbing orchid whose fermented pods give the vanilla aroma.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Everglades National Park · Public domain
Golden wattle
Acacia pycnantha
Harvest (months): VII–IX
Processing: Culinary use, Herb bundle
Golden wattle—national floral emblem; golden spikes in the southeast.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Melburnian · CC BY-SA 3.0
Gotu kola
Centella asiatica
Harvest (months): I–XII
Processing: Culinary use, Herbal infusion (tea)
Asian pennywort; wetlands and cultivated beds; traditional use in Asia.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 3.0). · Forest & Kim Starr · CC BY 3.0
Greater galangal
Alpinia galanga
Harvest (months): XI–II
Processing: Culinary use, Decoction
Greater galangal rhizome and shoots in Southeast Asian cuisine including Myanmar.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Wikimedia Commons · Public domain
Green cardamom
Elettaria cardamomum
Harvest (months): X–II
Processing: Culinary use, Herbal infusion (tea)
A perennial ginger relative from southern India; the pods hold aromatic seeds.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Chhe ( talk ) · Public domain
Guarana
Paullinia cupana
Harvest (months): X–I
Processing: Powder, Culinary use
Guarana — Amazon seeds with alkaloids; drinks and supplements.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Wikimedia Commons · CC BY-SA 3.0
Holy basil
Ocimum tenuiflorum
Harvest (months): I–XII
Processing: Herbal infusion (tea), Culinary use
Holy basil (tulsi)—culturally important in South Asia; not sweet basil.
DetailsImage source
Photograph on Wikimedia Commons (CC0). · Aldrina A Manashe · CC0
Honeybush
Cyclopia intermedia
Harvest (months): XII–III
Processing: Herbal infusion (tea), Fermentation
A South African shrub whose fermented leaves yield 'honey tea'.
Details
Lemon myrtle
Backhousia citriodora
Harvest (months): I–XII
Processing: Herbal infusion (tea), Culinary use
Lemon myrtle—subtropical east; lemon aroma in food.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · HelloMojo · CC BY-SA 3.0
Lemongrass
Cymbopogon citratus
Harvest (months): I–XII
Processing: Herbal infusion (tea), Culinary use
Aromatic leaves in cooking; common in tropical Asian cultivation.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 2.0). · Wikimedia Commons · CC BY 2.0
Loquat
Eriobotrya japonica
Harvest (months): I–XII
Processing: Herbal infusion (tea), Culinary use
Loquat fruit in subtropical Japan; leaves in folk use.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Illusive255 · CC BY-SA 3.0
Makrut lime
Citrus hystrix
Harvest (months): I–XII
Processing: Culinary use, Culinary use
A tropical citrus with knobby fruits; the aromatic leaves star in Thai cooking.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · David Monniaux · CC BY-SA 3.0
Marula
Sclerocarya birrea
Harvest (months): I–III
Processing: Culinary use, Fermentation
A southern African tree with yellow fruits rich in vitamin C.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Rotational · Public domain
Moringa
Moringa oleifera
Harvest (months): I–XII
Processing: Powder, Culinary use
A fast-growing tropical tree with pods and nutritious leaflets — the 'miracle tree'.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Venkatx5 · CC BY-SA 3.0
Mountain pepper
Tasmannia lanceolata
Harvest (months): I–XII
Processing: Culinary use, Powder
Tasmanian pepper—mountain "pepperberry" in modern kitchens.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 3.0). · Melburnian · CC BY 3.0
Neem
Azadirachta indica
Harvest (months): I–XII
Processing: Bath additive, Herbal oil
An Indian tree with bitter leaves and oil-rich seeds.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 3.0). · J.M.Garg · CC BY 3.0
Noni
Morinda citrifolia
Harvest (months): I–XII
Processing: Fermentation, Culinary use
Noni fruit in tropical tradition; distribution includes Myanmar region.
DetailsImage source
Photograph on Wikimedia Commons (CC0). · Wilfredor · CC0
Northern white cedar
Thuja occidentalis
Harvest (months): I–XII
Processing: Incense / smoke offering, Salve / ointment
Northern white cedar—boreal wetlands and gravel; First Nations and colonial use.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 4.0). · Daniel Dumais · CC BY-SA 4.0
Pandan
Pandanus amaryllifolius
Harvest (months): I–XII
Processing: Culinary use, Herbal infusion (tea)
A South-East Asian herb with long leaves; a key aroma in Thai and Malay desserts.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Zuhairali · CC BY-SA 3.0
Passion fruit
Passiflora edulis
Harvest (months): I–XII
Processing: Syrup, Culinary use
Passion fruit—tropical fruit widely grown in Brazil.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 4.0). · Rarani · CC BY-SA 4.0
Patchouli
Pogostemon cablin
Harvest (months): I–XII
Processing: Herbal oil, Essential oil
A tropical mint-family herb with a heavy, earthy leaf aroma.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · No machine-readable author provided. Valérie75 assumed (based on copyright claims). · CC BY-SA 3.0
Rice paddy herb
Limnophila aromatica
Harvest (months): I–XII
Processing: Culinary use
A Vietnamese paddy herb with an aroma between lemon and cumin.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 2.0). · Emilia Murray · CC BY-SA 2.0
Rooibos
Aspalathus linearis
Harvest (months): I–IV
Processing: Herbal infusion (tea), Fermentation
A South African legume shrub with needle-like leaves; the source of the red tea.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 2.5). · Winfried Bruenken ( Amrum ) · CC BY-SA 2.5
Sacred lotus
Nelumbo nucifera
Harvest (months): VI–IX
Processing: Herbal infusion (tea), Culinary use
Lotus—symbol and food in Asia; ponds and tropical pools.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · T.Voekler · CC BY-SA 3.0
Shell ginger
Alpinia zerumbet
Harvest (months): I–XII
Processing: Culinary use, Herbal infusion (tea)
A tall tropical ginger-family herb with striking shell-like flowers.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 3.0). · Semnoz · CC BY-SA 3.0
Soursop
Annona muricata
Harvest (months): I–XII
Processing: Culinary use, Herbal infusion (tea)
A tropical tree with large spiny fruits and creamy white flesh.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 2.0). · Damien Boilley from suburbs of Paris, France · CC BY 2.0
Tea tree
Melaleuca alternifolia
Harvest (months): I–XII
Processing: Herbal oil, Essential oil
Tea tree oil source—eastern coast commercial and cultural use.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Tangopaso · Public domain
Turmeric
Curcuma longa
Harvest (months): I–III
Processing: Decoction, Powder
Rhizome (turmeric) widely used in Asia; native to tropical Asia.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 3.0). · J.M.Garg · CC BY 3.0
Vetiver
Chrysopogon zizanioides
Harvest (months): XI–III
Processing: Cold maceration, Essential oil
A bunch-forming tropical grass with a dense aromatic root system.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Wikimedia Commons · Public domain
Vietnamese coriander
Persicaria odorata
Harvest (months): I–XII
Processing: Culinary use, Poultice / compress
A Vietnamese knotweed-family herb with a sharp coriander-citrus aroma.
DetailsImage source
Photograph on Wikimedia Commons (CC BY-SA 4.0). · Joditran · CC BY-SA 4.0
Wasabi
Wasabia japonica
Harvest (months): I–XII
Processing: Culinary use, Powder
Wasabi of cold spring gravel in mountains; culinary rhizome.
DetailsImage source
Photograph on Wikimedia Commons (Public domain). · Sabigirl at English Wikipedia · Public domain