• borst
  • lavender
  • dandelion

Zingiberaceae

Cardamom
  • Botanical: Elettaria cardamomum
  • Family: Zingiberaceae
  • Known as: Elettaria cardamomum, Grüne Kardamom
  • Old Use: medicinal; culinary
  • Aroma: balsamic, spicy, sweet

Cardamom

The large perennial herb. yielding Cardamom seeds is known in its own country as 'Elattari' or 'Ilachi,' while 'Cardamomum' was the name by which some Indian spice was known in classical times.

Ginger
  • Botanical: Zingiber officinale
  • Family: Zingiberaceae
  • Known as: Curcuma petiolata, Hidden Lily, Jewel of Thailand, Siam Tulip, Hidden Ginger, Queen lily, Ingber, Imber, Immerwurzel, Ingwerwurzel
  • Old Use: culinary; medicinal
  • Aroma: citrus, fresh, fruity, spicy, warm, woody

Ginger

Ginger is a spice and more popular in Central Europe, probably because the exotic cuisine, spreading more and more. Many grocery stores now have to get fresh ginger roots.

But not only as an exotic spice, ginger is suitable, but also a valuable remedy. His special ability is to eliminate nausea.

Lesser Galangal
  • Botanical: Alpinia officinarum
  • Family: Zingaberaceae or Scilaminae
  • Known as: Languas officinarum, Echter Galgant, Galgantwurzel, Kleiner Galgant, Galgant, Siam Galgant
  • Old Use: medical

Lesser Galangal

This herbaceous plant can grow up to ten feet in height, though three to five feet is more common. The leaves are lanceolate (long and thin), and the flowers are white with streaks of red, growing from a spike at the top. The plant's rhizomes, the part known as galangal, are thin and tough, and they are the principal reason the plant is cultivated. They have orange flesh with a brown coating, and have an aromatic odor and a pungent flavor. These are smaller than greater galangal.

Turmeric
  • Botanical: Curcuma longa
  • Family: Zingiberaceae
  • Known as: Turmeric, Curcuma longa, Indian saffron, Kurkuma, Gelber Ingwer, Gelbwurz, Gilbwurz
  • Old Use: culinary; medicinal
  • Aroma: fresh, spicy, woody

Turmeric

A perennial plant with roots or tubers oblong, palmate, and deep orange inside; root-leaves about 2 feet long, lanceolate, long, petioled, tapering at each end, smooth, of a uniform green; petioles sheathing spike, erect, central, oblong, green; flowers dull yellow, three or five together surrounded by bracteolae. It is propagated by cuttings from the root, which when dry is in curved cylindrical or oblong tubers 2 or 3 inches in length, and an inch in diameter, pointed or tapering at one end, yellowish externally, with transverse, parallel rings internally deep orange or reddish brown, marked with shining points, dense, solid, short, granular fracture, forming a lemon yellow powder. It has a peculiar fragrant odour and a bitterish, slightly acrid taste, like ginger, exciting warmth in the mouth and colouring the saliva yellow.

Zedoary
  • Botanical: Curcuma zedoaria
  • Family: Zingiberaceae
  • Known as: Zedoary, Curcuma zedoaria, Giftheil, Zitwer
  • Old Use: culinary, medicinal uses

Zedoary

Curcuma zedoaria, also known as Zedoary, is an herb that grows up to 1.2 m in height. This plant has both vertical aerial stems (pseudostems) and horizontal underground stems known as rhizomes, which allow the plant to spread so this species often grows in large clumps.
The swollen underground stems are yellow or orange colored inside and are aromatic when crushed. The leaves of Zedoary are oblong and can be up to 81 cm long and 18 cm wide. This species can be recognized by the presence of a purplish hue along the midvein of the leafblades.