Catalogue
Herbs
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Tip: try "chamomile", "Melissa officinalis", or a combination of month + part + tea / tincture
Showing 116 of 147 — 116 herbs in the list
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- Abies balsameaAbies balsameaBalsam fir—boreal fir; resin from bark wounds and needles in folk use.
- Acacia pycnanthaAcacia pycnanthaGolden wattle—national floral emblem; golden spikes in the southeast.
- Agrimonia eupatoriaAgrimonia eupatoriaHarvest (months): VI–VIIIProcessing: Herbal infusion (tea) · Herbal wineUpright herb with petiolate leaves and a yellow spike of tiny flowers.
- Alchemilla vulgarisAlchemilla vulgarisHarvest (months): V–IXProcessing: Herbal infusion (tea) · SyrupPalmate leaves; dew beads on leaves in the morning.
- Allium schoenoprasumAllium schoenoprasumHarvest (months): IV–VProcessing: Herbal infusion (tea) · Herbal vinegarFine chive shoots for salads.
- Allium ursinumAllium ursinumHarvest (months): IV–VProcessing: Herbal infusion (tea) · Culinary useSpring leaves in floodplain woods; strong garlic scent.
- AllspicePimenta dioicaHarvest (months): VII–IXA Caribbean tree whose dried berries become the spice 'allspice'.
- Alpinia galangaAlpinia galangaGreater galangal rhizome and shoots in Southeast Asian cuisine including Myanmar.
- AmlaPhyllanthus emblicaHarvest (months): X–IIIAn Indian tree with sour green fruits known in Ayurveda as 'amla'.
- Angelica keiskeiAngelica keiskeiAshitaba—traditional coastal vegetable of Bōsō and similar shores.
- Argania spinosaArgania spinosaArgan—endemic to western Maghreb; argan oil and coastal Atlas ecology.
- Armoracia rusticanaArmoracia rusticanaHarvest (months): X–XIProcessing: Culinary use · FermentationPungent horseradish root; pickling and seasoning.
- Arnica montanaArnica montanaMountain arnica; ointments; mainly above the treeline.
- Artemisia absinthiumArtemisia absinthiumHarvest (months): VII–VIIIProcessing: Herbal infusion (tea) · Poultice / compressBitter aromatic leaves and flowers.
- Artemisia dracunculusArtemisia dracunculusHarvest (months): V–IXProcessing: Herbal infusion (tea) · Herbal vinegarAnise-scented leaves; kitchen herb.
- Artemisia herba-albaArtemisia herba-albaWhite wormwood dominant on dry Maghreb grasslands toward desert.
- Asclepias syriacaAsclepias syriacaCommon milkweed—waste margins; monarch ecology and latex in folk use.
- AshwagandhaWithania somniferaHarvest (months): X–IIIAn Indian perennial and one of the cornerstone herbs of Ayurveda.
- Backhousia citriodoraBackhousia citriodoraLemon myrtle—subtropical east; lemon aroma in food.
- Bertholletia excelsaBertholletia excelsaBrazil nut—iconic Amazon rainforest tree.
- Blue agaveAgave tequilanaHarvest (months): X–IVA blue-grey succulent from the Mexican highlands, the source plant for tequila.
- BrahmiBacopa monnieriHarvest (months): I–XIIA small Indian wetland herb known in Ayurveda as 'brahmi'.
- BuchuAgathosma betulinaHarvest (months): XII–IIA South African aromatic shrub with small glossy leaves and a pungent scent.
- Calendula officinalisCalendula officinalisHarvest (months): V–VIIProcessing: Herbal infusion (tea) · Herbal oilOrange flowers in gardens and waste places.
- Calluna vulgarisCalluna vulgarisHarvest (months): VIII–IXProcessing: Herbal infusion (tea) · Essence (aromatic concentrate)Low heather with tiny leaves and pink flowers; nectar plant.
- Camellia sinensisCamellia sinensisTea plant—widespread culture in Myanmar and neighbouring countries.
- Cancer bushSutherlandia frutescensHarvest (months): IX–XIIA South African legume shrub with inflated pods and orange flowers.
- CandlenutAleurites moluccanusHarvest (months): I–XIIA tropical Pacific tree with oil-rich seeds known as 'kukui'.
- Centella asiaticaCentella asiaticaAsian pennywort; wetlands and cultivated beds; traditional use in Asia.
- Chili pepperCapsicum annuumHarvest (months): VII–XA Mexican pepper species that includes both sweet and hot cultivars.
- Cichorium intybusCichorium intybusHarvest (months): V–XProcessing: Herbal infusion (tea) · PowderBlue flowers along paths; young leaves and root in the kitchen.
- Cinnamomum verumCinnamomum verum"Ceylon cinnamon" bark; tropical regional crop.
- Cryptotaenia japonicaCryptotaenia japonicaMitsuba—shade of moist woods and Japanese gardens.
- Curcuma longaCurcuma longaRhizome (turmeric) widely used in Asia; native to tropical Asia.
- Cymbopogon citratusCymbopogon citratusAromatic leaves in cooking; common in tropical Asian cultivation.
- Dittany of CreteOriganum dictamnusHarvest (months): VI–IXAn endemic of Crete with felted leaves and pink hop-like flowers.
- EpazoteDysphania ambrosioidesHarvest (months): VI–IXA Mexican goosefoot relative; a key herb for traditional bean dishes.
- Equisetum arvenseEquisetum arvenseHarvest (months): III–IVProcessing: Decoction · Bath additiveSpring horsetail; gather only from clean sites.
- Eriobotrya japonicaEriobotrya japonicaLoquat fruit in subtropical Japan; leaves in folk use.
- Eucalyptus globulusEucalyptus globulusBlue gum—widely planted eucalyptus; leaf oil economy and aroma.
- Euterpe oleraceaEuterpe oleraceaAcai — palm of Amazon wetlands; fruit in cuisine and trade.
- FingerrootBoesenbergia rotundaHarvest (months): X–XIIA South-East Asian ginger relative with finger-like rhizome bundles.
- Fish mintHouttuynia cordataHarvest (months): V–VIIIA moisture-loving East Asian herb with fishy-scented leaves.
- Flat-leaved vanillaVanilla planifoliaHarvest (months): I–IIIA climbing orchid whose fermented pods give the vanilla aroma.
- Foeniculum vulgareFoeniculum vulgareHarvest (months): V–IXProcessing: Herbal infusion (tea) · Culinary useFeathery leaves and fruits in sweet and savoury cooking.
- Fragaria vescaFragaria vescaHarvest (months): IV–XProcessing: Herbal infusion (tea) · Fresh (raw) preparationWild strawberries; leaves and fruit in moderation.
- Galium aparineGalium aparineHarvest (months): V–IXProcessing: Herbal infusion (tea) · Fresh (raw) preparationHooked leaves; young shoots in the kitchen with care.
- Glechoma hederaceaGlechoma hederaceaHarvest (months): V–IXProcessing: Herbal infusion (tea) · Honey macerateCreeping stems; aromatic leaves in infusions.
- Greek mountain teaSideritis scardicaHarvest (months): VI–VIIIA Greek mountain herb; the dried aerial parts make the traditional 'mountain tea'.
- Greek sageSalvia fruticosaHarvest (months): V–VIAn eastern Mediterranean sage; the aromatic leaves are the Greek 'faskomilo'.
- HoneybushCyclopia intermediaHarvest (months): XII–IIIA South African shrub whose fermented leaves yield 'honey tea'.
- Hydrastis canadensisHydrastis canadensisGoldenseal of eastern forests—yellow root dye (threatened by harvest; respect regulations).
- Hyssopus officinalisHyssopus officinalisHarvest (months): V–IXProcessing: Herbal infusion (tea) · SyrupBlue flowers; strong garden aroma.
- Ilex paraguariensisIlex paraguariensisYerba mate—major cultural drink in southern Brazil and region.
- JiaogulanGynostemma pentaphyllumHarvest (months): VII–IXA climbing East Asian cucurbit; the source of the 'jiaogulan' tea.
- Juniperus communisJuniperus communisHarvest (months): IX–XIProcessing: Herbal infusion (tea) · Incense / smoke offeringNeedle shrub with "berries" (cone-like fruits); aromatic needles and fruits.
- KencurKaempferia galangaHarvest (months): X–XIIA low South-East Asian herb with an aromatic rhizome.
- Lamium albumLamium albumHarvest (months): V–IXProcessing: Herbal infusion (tea) · Honey macerateCommon white dead-nettle; nitrophilous.
- Leonurus cardiacaLeonurus cardiacaHarvest (months): V–IXProcessing: Herbal infusion (tea) · SyrupTypical woundwort of damp margins; pink lipped flowers in whorls.
- Macadamia integrifoliaMacadamia integrifoliaMacadamia—subtropical east coast; nuts in cultural landscape.
- Makrut limeCitrus hystrixHarvest (months): I–XIIA tropical citrus with knobby fruits; the aromatic leaves star in Thai cooking.
- MarulaSclerocarya birreaHarvest (months): I–IIIA southern African tree with yellow fruits rich in vitamin C.
- Melaleuca alternifoliaMelaleuca alternifoliaTea tree oil source—eastern coast commercial and cultural use.
- Mentha spicataMentha spicataHarvest (months): V–IXProcessing: Herbal infusion (tea) · Honey macerateSweeter mint with less menthol; tea and kitchen.
- Mexican oreganoLippia graveolensHarvest (months): VI–IXAn aromatic Central American shrub; flavor recalls oregano with a citrus note.
- Mexican tarragonTagetes lucidaHarvest (months): VIII–XA Mexican marigold relative with sweet anise-scented leaves.
- Momordica charantiaMomordica charantiaBitter melon in Asian cuisine and folk use; tropical and subtropical Asia.
- Morinda citrifoliaMorinda citrifoliaNoni fruit in tropical tradition; distribution includes Myanmar region.
- MoringaMoringa oleiferaHarvest (months): I–XIIA fast-growing tropical tree with pods and nutritious leaflets — the 'miracle tree'.
- Murraya koenigiiMurraya koenigiiCurry leaf aroma in Myanmar and Indian kitchens.
- NeemAzadirachta indicaHarvest (months): I–XIIAn Indian tree with bitter leaves and oil-rich seeds.
- Nelumbo nuciferaNelumbo nuciferaLotus—symbol and food in Asia; ponds and tropical pools.
- Nigella sativaNigella sativaNigella seeds widely in Maghreb cookery.
- NutmegMyristica fragransHarvest (months): VII–IXAn Indonesian tree whose seeds yield nutmeg and the aril yields mace.
- Ocimum basilicumOcimum basilicumHarvest (months): V–IXProcessing: Herbal infusion (tea) · Fresh (raw) preparationClassic basil aroma; annual and vegetable herb.
- Ocimum tenuiflorumOcimum tenuiflorumHoly basil (tulsi)—culturally important in South Asia; not sweet basil.
- Olea europaeaOlea europaeaMediterranean tree—not a meadow sage; oil and leaves in tradition.
- Origanum vulgareOriganum vulgareHarvest (months): V–IXProcessing: Herbal infusion (tea) · Herbal vinegarOregano aroma; dry slopes.
- Panax quinquefoliusPanax quinquefoliusAmerican ginseng—eastern forest herb; culturally valued root (protected in places).
- PandanPandanus amaryllifoliusHarvest (months): I–XIIA South-East Asian herb with long leaves; a key aroma in Thai and Malay desserts.
- Passiflora edulisPassiflora edulisPassion fruit—tropical fruit widely grown in Brazil.
- PatchouliPogostemon cablinHarvest (months): I–XIIA tropical mint-family herb with a heavy, earthy leaf aroma.
- Paullinia cupanaPaullinia cupanaGuarana — Amazon seeds with alkaloids; drinks and supplements.
- Perilla frutescensPerilla frutescensShiso / egoma—widely in Japanese cuisine and cultivation.
- Persicaria bistortaPersicaria bistortaHarvest (months): III–VProcessing: Decoction · SyrupDense pink spike; rhizome in tradition.
- Piper betlePiper betleBetel leaf chewing in Southeast Asia.
- Piper nigrumPiper nigrumBlack pepper—a major tropical Asian crop.
- Plantago lanceolataPlantago lanceolataHarvest (months): IV–XProcessing: Herbal infusion (tea) · Salve / ointmentNarrow rosette and cylindrical flower spikes.
- Prickly pearOpuntia ficus-indicaHarvest (months): VII–IXA Mexican cactus with sweet fruits and edible young pads.
- Rice paddy herbLimnophila aromaticaHarvest (months): I–XIIA Vietnamese paddy herb with an aroma between lemon and cumin.
- RooibosAspalathus linearisHarvest (months): I–IVA South African legume shrub with needle-like leaves; the source of the red tea.
- Rosa × damascenaRosa × damascenaHarvest (months): V–VIProcessing: Herbal infusion (tea) · Hydrosol (hydrolat)Fragrant flowers for hydrosols and aroma (cultivated).
- Rosa caninaRosa caninaHarvest (months): V–VIIProcessing: Herbal infusion (tea) · Honey macerateThorns and hips; scrub roses.
- Rubus fruticosusRubus fruticosusHarvest (months): V–IXProcessing: Herbal infusion (tea) · Honey macerateBlackberries from scrub; leaves similar to raspberry.
- Rubus idaeusRubus idaeusHarvest (months): V–IXProcessing: Herbal infusion (tea) · Honey macerateRaspberry shrub; edible berries; leaves in teas.
- Rumex acetosaRumex acetosaHarvest (months): IV–VIProcessing: Herbal infusion (tea) · Fresh (raw) preparationSour leaves for salads and soups.
- Shell gingerAlpinia zerumbetHarvest (months): I–XIIA tall tropical ginger-family herb with striking shell-like flowers.
- Silybum marianumSilybum marianumHarvest (months): VII–IXProcessing: Herbal infusion (tea) · Honey macerateWhite leaf veins; seeds in tradition.
- SoursopAnnona muricataHarvest (months): I–XIIA tropical tree with large spiny fruits and creamy white flesh.
- TamarindTamarindus indicaHarvest (months): II–IVA tropical tree whose pods hold a sweet-tangy brown pulp.
- Tasmannia lanceolataTasmannia lanceolataTasmanian pepper—mountain "pepperberry" in modern kitchens.
- Terminalia ferdinandianaTerminalia ferdinandianaKakadu plum—Northern Territory bushfood very high in vitamin C.
- Theobroma cacaoTheobroma cacaoCacao—Amazonian origin; economically key crop.
- Thuja occidentalisThuja occidentalisNorthern white cedar—boreal wetlands and gravel; First Nations and colonial use.
- Trifolium pratenseTrifolium pratenseHarvest (months): V–VIIIProcessing: Herbal infusion (tea) · Honey maceratePink clover heads; nectar plant.
- Vaccinium myrtillusVaccinium myrtillusHarvest (months): VI–VIIIProcessing: Herbal infusion (tea) · Honey macerateDark blue berries; leaves and fruit in tradition.
- Vaccinium vitis-idaeaVaccinium vitis-idaeaHarvest (months): VI–VIIIProcessing: Herbal infusion (tea) · Bath additiveRed sour berries; evergreen leaves.
- Valeriana officinalisValeriana officinalisHarvest (months): V–IXProcessing: Herbal infusion (tea) · DecoctionWhite flower clusters; valerian root in tradition.
- Verbascum thapsusVerbascum thapsusHarvest (months): V–VIIIProcessing: Herbal infusion (tea) · Herbal oilTall stem with a yellow flower spike.
- VetiverChrysopogon zizanioidesHarvest (months): XI–IIIA bunch-forming tropical grass with a dense aromatic root system.
- Vietnamese balmElsholtzia ciliataHarvest (months): VIII–IXAn annual East Asian mint-family herb with a mint-lemon aroma.
- Vietnamese corianderPersicaria odorataHarvest (months): I–XIIA Vietnamese knotweed-family herb with a sharp coriander-citrus aroma.
- Viola odorataViola odorataHarvest (months): III–IVProcessing: Herbal infusion (tea) · Cold macerationFragrant violet flowers; cold infusions and syrups.
- Viola tricolorViola tricolorHarvest (months): V–VIIIProcessing: Herbal infusion (tea) · Honey macerateField pansy; tiny flowers for blends.
- Wasabia japonicaWasabia japonicaWasabi of cold spring gravel in mountains; culinary rhizome.
- Zingiber officinaleZingiber officinaleGinger rhizome—cultivated crop in tropical and subtropical Asia including Myanmar.