Parsley, or garden parsley is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. 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.
Oenanthe, known as water dropworts, oenanthes, water parsleys, and water celeries, are a genus of plants in the family Apiaceae. Most of the species grow in damp ground, such as in marshes or in water.
Angelica is a genus of about 90 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland, Lapland, and Greenland. They grow to 1–3 m tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Found mainly in China, its main use was for medicine. It shows variations in fruit anatomy, leaf morphology, and subterranean structures. The genes are extremely polymorphic.
Sansai (山菜) is a Japanese word literally meaning "mountain vegetables", originally referring to vegetables that grew naturally, were foraged in the wild, and not grown and harvested from fields. However, in modern times, the distinction is somewhat blurred, as some sansai such as warabi have been successfully cultivated. For example, some of the fern shoots such as bracken (fiddlehead) and zenmai shipped to market are farm-grown.
Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion.
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."
Cryptotaenia, or honewort, is a genus of herbaceous perennial plants, native to North America, Africa, and eastern Asia, growing wild in moist, shady places.
Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America.
Ardisia japonica, known as marlberry, is a species of Ardisia native to eastern Asia, in eastern China, Japan and Korea.
Osmunda japonica, also called Asian royal fern or fiddlehead, is a fern in the genus Osmunda native to east Asia, including Japan, China, Korea, Taiwan, and the far east of Russia on the island of Sakhalin. It is called gobi in Korean, zenmai in Japanese, and zǐqí or juécài in Chinese.
Eurya japonica, known as East Asian eurya, is a 1–3.5 m tall shrub in the Pentaphylacaceae family found in eastern China, Korea, and Japan. It is used as an ornamental plant. In shinto it is a sacred tree, whose leaves are used as sacrificial offerings.
Namul refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul, and spring vegetables are called bom-namul. On the day of Daeboreum, the first full moon of the year, Koreans eat boreum-namul with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
Many cuisines feature eggplant salads and appetizers.
Oenanthe javanica, commonly Java waterdropwort, water celery, water dropwort, Chinese celery, Indian pennywort, minari and Japanese parsley, is a plant of the genus Oenanthe originating from East Asia. It has a widespread native distribution in temperate Asia and tropical Asia, and is also native to Queensland, Australia.
C. japonica may refer to:
Torilis japonica, the erect hedgeparsley, upright hedge-parsley or Japanese hedge parsley, is a herbaceous flowering plant species in the celery family Apiaceae. Japanese hedge parsley is considered both an annual and biennial plant depending on the biogeographical location. This means Japanese hedge parsley can complete its life cycle in either one or two growing seasons depending on habitat. Japanese hedge parsley is typically found in areas with disturbed soils, pastures, margins, open woodland, near waste sites, or right-of-way habitats. It can withstand a variety of habitats, thriving in partial and full shaded areas, but also withstanding habitats with full sunlight penetration. It is considered an aggressive invasive species in North America; invading a wide range of habitats due to its environmental tolerance and tendency to outcompete native vegetation. This species is considered a threat in several areas that causes problems relating to overall environmental health and stability. Aside from its environmental implications, T. japonica has potential to fight several cancers through a terpene it produces called Torilin, extracted from its fruits.
The following outline is provided as an overview of and topical guide to herbs and spices:
Achyranthes japonica, commonly known as Oriental chaff flower or Japanese chaff flower, is a perennial member of the genus Achyranthes in the family Amaranthaceae. It can be discovered on the roadside and its main distribution is in Korea and Japan.
Sedum sarmentosum, known as stringy stonecrop, gold moss stonecrop, and graveyard moss, is a perennial flowering plant in the family Crassulaceae native to East Asia and Southeast Asia (Thailand). It has been introduced in at least eastern North America, and Europe.
Spring greens, or spring vegetables, are the edible young leaves or new plant growth of a large number of plants that are most fit for consumption when their newest growth happens in the spring. Many leaf vegetables become less edible as they age and bitter, or potentially even toxic, compounds start to form. Harvesting of spring vegetables is common across Native American cultures.
