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The nutritional profile of coriander seeds is different from that of fresh stems or leaves. In a 100-gram ( 3 + 1 ⁄ 2 oz) reference amount, leaves are particularly rich in vitamin A , vitamin C , and vitamin K , with moderate content of dietary minerals .
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable.
Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual.
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
The herb flowers from April to May in the southern parts of its habitat zones and in June in the northern parts. [5] [6] Chives are the only species of Allium native to both the New and the Old Worlds. [7] [8] [9] Sometimes, the plants found in North America are classified as A. schoenoprasum var. sibiricum, although this is disputed ...
Wheatgrass is also sold commercially as a spray, cream, gel, massage lotion, and liquid herbal supplement. Because it is extracted from wheatgrass sprouts (that is, before the wheat seed or " berry " begins to form), wheatgrass juice is gluten free , but some dietitians recommend that those with celiac disease avoid it due to the risk of cross ...
Cress (Lepidium sativum), sometimes referred to as garden cress (or curly cress) to distinguish it from similar plants also referred to as cress (from Old English cresse), is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavour and aroma.
Children collecting leaves of red Russian kale (Brassica napus L. subsp. napus var. pabularia (DC.) Alef.) in a family vegetable garden. Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. [8]