Herb Glossary: Paprika to Rosemary
Culinary Uses of Parsely, Peppermint, Purslane, Rose and More
These plants have a myriad of medicinal, culinary and decorative uses, several of which are detailed here.
This glossary lists the Latin and common names of each herb and spice, many of which can be grown by the average home gardener.
Paprika - Capsicum annuum - the dried and ground fruit of a variety of mild pepper. This spice is added to Hungarian goulash, stews and rice dishes.
Parsley - Petroselinum crispum - a culinary herb which is available in a curly and flat leaved variety. Parsley is also a host plant to the black swallowtail butterfly and makes a nice addition to butterfly gardens.
Passionflower - Passiflora spp. - the leaves of this plant can be made into a sedative tea. This wonderful vine produces tons of flowers and is a host to many butterflies including gulf fritillaries and zebra long-wings. Some varieties of passionflower also produce an edible fruit.
Peppermint - Mentha x piperita - the leaves and flowers are used as a culinary and tea herb. Peppermint is used medicinally to help expel excess gas from the intestines.
Pepper - Piper nigrum - the berries of this vine are used in many culinary dishes. Three types of pepper can be harvested from the same plant. Green peppercorns are the fresh, unripe berries, black peppercorns are the dried, unripe berries while white peppercorns are the fresh, ripe berries with the outer covering removed.
Pineapple mint - Mentha aureoles ‘variegata’ - the leaves are used as a culinary herb while the variegated leaves make a wonderful ornamental plant.
Pineapple sage - Salvia elegans - this plant has edible leaves and flowers both of which have a fruity, slightly pineapple scent and flavor.
Pot marigold - Calendula officinalis - the flowers make lovely additions to fresh flower arrangements. The fresh flower petals are used to make healing ointments and lotions while the dried flowers can be added to potpourri blends. The dried flower petals can also be used as an inexpensive saffron substitute.
Purslane - Portulaca oleracea - this edible weed can be added to salads. However; once this plant goes to seed it will proliferate all over the garden, so be careful where it is planted or keep it planted in a container to keep it from spreading all over. Cooked purslane has a mucilaginous texture similar to okra and can be used to thicken gumbos and stews.
Rose - Rosa spp. - the rose hips and petals, which are high in vitamin C, are both edible. Remove the bitter white heal from the base of each petal prior to consuming. Rose hips and rose petals can be used to make a variety of jams, jellies and conserves. The dried flowers and flower petals make a fragrant addition to potpourri blends. Some of the best roses that are useful for culinary purposes include:
- Dog rose - Rosa canina
- Damask rose - Rosa damascena
- Rugosa rose - Rosa rugosa
Rosemary - Rosmarinus officinalis - the leaves are used as a culinary herb to complement a variety of potato and meat dishes. The aromatic dried leaves are a fragrant addition to potpourri blends. Rosemary is also used as an alternative medicine to help treat nervous exhaustion, headaches and migraines.
