Herb Glossary: Catmint to Dill
Culinary Uses of Cayenne Pepper, Chervil, Chives, Cilantro
Feb 11, 2008
This glossary lists the Latin and common names of each herb and spice, many of which can be grown by the average home gardener.
Catmint - Nepeta faassenii - the leaves make a wonderfully relaxing herbal tea.
Catnip - Nepeta cataria - this is another great tea herb which can be enjoyed at bedtime as it helps to promote a relaxing nights sleep.
Cayenne pepper - Capsicum frutescens - the dried and ground fruits, which are a variety of chili pepper, are used as a spice. Cayenne pepper is extremely hot and should be used in moderation.
Chamomile - Roman (Chamaemelum nobile), German (Anthemis nobilis) - the flowers, which have a slight apple-like flavor, make a relaxing tea. They can also be added to potpourri blends. The fresh or dried flowers are used in herbal facial steam treatments.
Chervil - Anthriscus cerefolium - the leaves are used as a culinary herb and make an acceptable parsley substitute. This herb looses its fresh, herb flavor when dried and should be used fresh whenever possible.
Chives - Allium schoenoprasum - the edible leaves and flowers, which have a mild onion flavor, are added to a variety of recipes and salads. Chives are easier to cut with scissors than with a knife.
Chocolate mint - Menta piperita ‘chocolate’ - the leaves and flowers are used as a culinary and tea herb.
Cilantro - Coriandrum sativum - the leaves, which are referred to as cilantro, make a wonderful culinary herb. The dried seeds are referred to as coriander and add a mild citrus flavor to your culinary creations.
Cinnamon - Cinnamomum zeylanicum - cinnamon powder is added to many sweet and savory dishes. The whole quills are added to mulled wine and the liquid used to poach fruit. Cinnamon is used medicinally to help stop nausea, vomiting and diarrhea.
Cinnamon basil - Ocimum basilicum ‘cinnamon’ - the leaves and flowers are a culinary and tea herb. Cinnamon basil adds a unique flavor to cookie and cake recipes.
Cloves - Eugenia caryophyllus - cloves are the dried, unopened flower buds from a tree in the myrtle family. Cloves are used to flavor meats, such as ham, and in desserts and as a pickling spice.
Cuban oregano - Plectranthus ambonicus - the fresh succulent leaves are used as a culinary herb. Due to their fleshy nature, they do not dry well and should be used fresh. The variegated variety makes a wonderful ornamental addition to the garden.
Culantro - Eryngium foetidum - similar in taste to cilantro, it has spiny leaves and a tough central rib which must be trimmed off and discarded prior to being used in recipes.
Cumin - Cuminum cyminum - the seeds of this spice are either used whole or ground into a fine powder. Cumin mixes well with coriander and additional seasonings used to make curry powder and other spice blends. Cumin is used medicinally to help alleviate gas and diarrhea.
Curry leaf - Murraya koenigii - this tree produces leaves which are one of the ingredients used in curry powder blends.
Curry plant - Helichrysum italicum, AKA pearly everlasting - mainly used as an ornamental plant, although it is sometimes used in cooking.
Dandelion - Taraxacum officinale - the fresh leaves are used in spring salads while the flowers can be used to make dandelion wine and jam. The dried, roasted, and ground roots are sometimes added to roasted chicory roots in order to make a herbal coffee substitute.
Dill - Anethum graveolens - this is a multpurpose plant with edible leaves, stems, flowers and seeds. Dill seed is another spice that is used to help alleviate gas pains. Dill is also a host plant to the beautiful black swallowtail butterfly and makes a nice addition to the butterfly garden.
