Field horsetail
Equisetum arvense
Harvest (months): III–IV
Processing: Decoction, Bath additive
Spring horsetail; gather only from clean sites.
DetailsImage source
Photograph on Wikimedia Commons (CC BY 4.0). · botany08 · CC BY 4.0
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Showing 24 of 83 — 83 herbs in the list
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Equisetum arvense
Harvest (months): III–IV
Processing: Decoction, Bath additive
Spring horsetail; gather only from clean sites.
DetailsPhotograph on Wikimedia Commons (CC BY 4.0). · botany08 · CC BY 4.0
Boesenbergia rotunda
Harvest (months): X–XII
Processing: Culinary use, Decoction
A South-East Asian ginger relative with finger-like rhizome bundles.
DetailsPhotograph on Wikimedia Commons (Public domain). · Kembangraps · Public domain
Houttuynia cordata
Harvest (months): V–VIII
Processing: Herbal infusion (tea), Culinary use
A moisture-loving East Asian herb with fishy-scented leaves.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 4.0). · Agnieszka Kwiecień, Nova · CC BY-SA 4.0
Vanilla planifolia
Harvest (months): I–III
Processing: Tincture, Culinary use
A climbing orchid whose fermented pods give the vanilla aroma.
DetailsPhotograph on Wikimedia Commons (Public domain). · Everglades National Park · Public domain
Acacia pycnantha
Harvest (months): VII–IX
Processing: Culinary use, Herb bundle
Golden wattle—national floral emblem; golden spikes in the southeast.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · Melburnian · CC BY-SA 3.0
Hydrastis canadensis
Harvest (months): IX–X
Processing: Powder, Tincture
Goldenseal of eastern forests—yellow root dye (threatened by harvest; respect regulations).
DetailsPhotograph on Wikimedia Commons (Public domain). · Franz Eugen Köhler, Köhler's Medizinal-Pflanzen · Public domain
Verbascum thapsus
Harvest (months): V–VIII
Processing: Herbal infusion (tea), Herbal oil
Tall stem with a yellow flower spike.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · 4028mdk09 · CC BY-SA 3.0
Alpinia galanga
Harvest (months): XI–II
Processing: Culinary use, Decoction
Greater galangal rhizome and shoots in Southeast Asian cuisine including Myanmar.
DetailsPhotograph on Wikimedia Commons (Public domain). · Wikimedia Commons · Public domain
Glechoma hederacea
Harvest (months): V–IX
Processing: Herbal infusion (tea), Honey macerate
Creeping stems; aromatic leaves in infusions.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 4.0). · Ivar Leidus · CC BY-SA 4.0
Calluna vulgaris
Harvest (months): VIII–IX
Processing: Herbal infusion (tea), Essence (aromatic concentrate)
Low heather with tiny leaves and pink flowers; nectar plant.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · Aqwis ( Aqwis ) · CC BY-SA 3.0
Cyclopia intermedia
Harvest (months): XII–III
Processing: Herbal infusion (tea), Fermentation
A South African shrub whose fermented leaves yield 'honey tea'.
DetailsArmoracia rusticana
Harvest (months): X–XI
Processing: Culinary use, Fermentation
Pungent horseradish root; pickling and seasoning.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · Pethan · CC BY-SA 3.0
Hyssopus officinalis
Harvest (months): V–IX
Processing: Herbal infusion (tea), Syrup
Blue flowers; strong garden aroma.
DetailsPhotograph on Wikimedia Commons (CC BY 4.0). · Robert Flogaus-Faust · CC BY 4.0
Terminalia ferdinandiana
Harvest (months): III–VI
Processing: Culinary use, Powder
Kakadu plum—Northern Territory bushfood very high in vitamin C.
DetailsPhotograph on Wikimedia Commons (CC BY 4.0). · (c) Thomas Mesaglio, some rights reserved (CC BY) · CC BY 4.0
Kaempferia galanga
Harvest (months): X–XII
Processing: Culinary use, Poultice / compress
A low South-East Asian herb with an aromatic rhizome.
DetailsPhotograph on Wikimedia Commons (Public domain). · Wikimedia Commons · Public domain
Alchemilla vulgaris
Harvest (months): V–IX
Processing: Herbal infusion (tea), Syrup
Palmate leaves; dew beads on leaves in the morning.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · User:Kilom691 · CC BY-SA 3.0
Backhousia citriodora
Harvest (months): I–XII
Processing: Herbal infusion (tea), Culinary use
Lemon myrtle—subtropical east; lemon aroma in food.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · HelloMojo · CC BY-SA 3.0
Cymbopogon citratus
Harvest (months): I–XII
Processing: Herbal infusion (tea), Culinary use
Aromatic leaves in cooking; common in tropical Asian cultivation.
DetailsPhotograph on Wikimedia Commons (CC BY 2.0). · Wikimedia Commons · CC BY 2.0
Vaccinium vitis-idaea
Harvest (months): VI–VIII
Processing: Herbal infusion (tea), Bath additive
Red sour berries; evergreen leaves.
DetailsPhotograph on Wikimedia Commons (Public domain). · Jonas Bergsten · Public domain
Eriobotrya japonica
Harvest (months): I–XII
Processing: Herbal infusion (tea), Culinary use
Loquat fruit in subtropical Japan; leaves in folk use.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · Illusive255 · CC BY-SA 3.0
Citrus hystrix
Harvest (months): I–XII
Processing: Culinary use, Culinary use
A tropical citrus with knobby fruits; the aromatic leaves star in Thai cooking.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · David Monniaux · CC BY-SA 3.0
Sclerocarya birrea
Harvest (months): I–III
Processing: Culinary use, Fermentation
A southern African tree with yellow fruits rich in vitamin C.
DetailsPhotograph on Wikimedia Commons (Public domain). · Rotational · Public domain
Lippia graveolens
Harvest (months): VI–IX
Processing: Culinary use, Herbal infusion (tea)
An aromatic Central American shrub; flavor recalls oregano with a citrus note.
DetailsPhotograph on Wikimedia Commons (CC BY 2.0). · Dick Culbert from Gibsons, B.C., Canada · CC BY 2.0
Tagetes lucida
Harvest (months): VIII–X
Processing: Herbal infusion (tea), Culinary use
A Mexican marigold relative with sweet anise-scented leaves.
DetailsPhotograph on Wikimedia Commons (CC BY-SA 3.0). · manfred.sause@volloeko.de · CC BY-SA 3.0