Eucalyptus

Eucalyptus is a generic name for more than 600 different trees and shrubs. We use the aromatic leaves of Eucalyptus globulus, a tree native to Australia that grows to 60 meters tall. They have a refreshing, acidic, and slightly bitter taste.

Basil

The "royal plant," as the ancient Greeks called basil, arrived in Northern Europe in the 12th century. It has a wonderfully spicy aroma that stands out perfectly in both Mediterranean cuisine and freshly brewed tea.

Thyme

Thyme is a herb that has been valued by humans for thousands of years as a spice and medicinal plant. It grows primarily around the Mediterranean Sea and has an intense, slightly acidic aroma. Thanks to its valued components, thyme was chosen as medicinal plant of the year in 2006.

Licorice

Licorice, also known as licorice, has been known as a medicinal plant since ancient times and is one of the 50 basic herbs of traditional Chinese medicine (TCM). It is about 50 times sweeter than sugar and has a mildly sweet, sour, and bitter taste. Thanks to its valuable nutrients, licorice was chosen as the medicinal plant of the year in 2012.

Ginger

Ginger has been used in the Far East for over 3,000 years as a spice and medicinal plant. It has a spicy, fruity flavor and contains, in addition to various vitamins, essential oils, and valuable minerals.

Cardamom

Cardamom has been one of the most popular spices throughout the Asian and Arab world for thousands of years. Its delicate, spicy-sweet aroma favors cardamom's use in numerous dishes, from spicy curries to spiced Christmas sweets. Thanks to its essential oils and other important nutrients, cardamom is also one of the oldest medicinal plants in the world.

Cinnamon

Cinnamon is one of the most expensive spices in the world and was probably used in China as early as 3,000 BC as a spice and medicinal plant. Cinnamon is obtained from the bark of the South Asian cinnamon tree. It has a sweet, aromatic flavor and contains numerous tannins and beneficial essential oils.

Mullein

Not only its external qualities, but also its internal ones, give the mullein a truly majestic appearance. It grows upright like a candle, reaching two meters in height, and displays deep yellow flowers with a mild, aromatic flavor. In 1999, the mullein was chosen as the medicinal plant of the year.

Alfalfa

The "father of all foods," the translation of the Arabic word "alfalfa," has been valued for thousands of years for its beneficial components. In addition to proteins, minerals, and trace elements, alfalfa seeds contain numerous vitamins, such as E, K, B6, and D. Alfalfa has a slightly nutty flavor that is somewhere between spicy and aromatic.

Fennel

Fennel is one of the oldest known medicinal plants in the world. It belongs to the Umbelliferae family and has been popular internationally for thousands of years for its intense aroma. Fennel has a spicy-sweet flavor slightly reminiscent of anise.

Enula

Elecampane, which originally comes from Asia, was once an essential part of any farm garden. As early as the 4th century, the Roman cook Apicius wrote in his recipe book "De re coquinaria" that this plant should be in every home: "It is a condiment that cannot be missed." Elecampane belongs to the composite family and grows primarily in damp meadows and fields. Its aromatic root has a slightly bitter taste and gives off a pleasant aroma.

Vanilla

The "queen of spices" is among the world's most popular flavorings. It belongs to the orchid family and is native to Mexico. Its delicate flavor and complex processing make vanilla a particularly prized spice and medicinal plant.

Nails

Cloves are the buds of the clove tree and in our latitudes are best known as a spice in dishes such as gingerbread or red cabbage. They belong to the Myrtaceae family and have an intense spicy aroma, which is why they were even paid for with gold in ancient China and Egypt.

Black pepper

Black pepper, also known as the "queen of spices," is currently, along with salt, the most important spice in the world. It originally comes from the Malabar coast of India and has an intensely spicy flavor with varying degrees of heat. Ancient Ayurvedic medicine recommends black pepper not only as a condiment, but also, due to its valuable ingredients, as a medicinal plant.