Explore the Flavor, Tradition, and Herbal Wisdom of Nature
At Spirit of Wormwood, we specialize in premium herbs and botanicals for growing, crafting, and creating. Herbs and spices have shaped cuisines, cultures, and traditional wellness systems for centuries. From bold culinary staples to time-honored herbal preparations, each botanical carries a story.
Below is your complete alphabetical educational guide to the herbs and spices we feature.
Allspice (Pimenta dioica)
A dried berry combining notes of clove, cinnamon, and nutmeg.
Common Use: Baking, jerk seasoning, pickling blends.
Traditional Use: Often used to support digestion and ease minor discomfort.
Angelica (Angelica archangelica)
A tall aromatic herb with earthy, slightly sweet roots.
Common Use: Herbal liqueurs, teas, confectionery.
Traditional Use: Historically used to support digestive and respiratory health.
Anise (Pimpinella anisum)
Sweet, licorice-flavored seed.
Common Use: Breads, cookies, herbal liqueurs.
Traditional Use: Traditionally used for coughs and digestive comfort.
Asafoetida (Ferula assa-foetida)
Pungent resin that develops a savory onion-garlic flavor when cooked.
Common Use: Indian and Middle Eastern cuisine.
Traditional Use: Used for bloating and digestive support.
Bay Leaf (Laurus nobilis)
Aromatic leaf with subtle bitterness.
Common Use: Soups, stews, sauces.
Traditional Use: Traditionally used to aid digestion.
Basil (Ocimum basilicum)
Sweet, peppery herb.
Common Use: Italian dishes, pesto, tomato sauces.
Traditional Use: Traditionally used for digestive and immune support.
Bergamot (Monarda species)
Citrus-mint scented herb.
Common Use: Teas and flavor infusions.
Traditional Use: Traditionally used for colds and calming support.
Black Cumin (Nigella sativa)
Small black seeds with nutty, peppery flavor.
Common Use: Middle Eastern breads and spice blends.
Traditional Use: Traditionally used for immune and inflammation support.
Black Mustard (Brassica nigra)
Sharp, pungent mustard seed.
Common Use: Mustards and pickling.
Traditional Use: Historically used in warming poultices.
Black Pepper (Piper nigrum)
The world’s most widely used spice.
Common Use: Universal seasoning.
Traditional Use: Traditionally used to stimulate digestion.
Borage (Borago officinalis)
Mild cucumber-flavored leaves and flowers.
Common Use: Salads, herbal teas.
Traditional Use: Traditionally used for inflammation support.
Brown Mustard (Brassica juncea)
Spicy mustard seed variety.
Common Use: Dijon and specialty mustards.
Traditional Use: Traditionally used to support circulation.
Burnet (Sanguisorba species)
Fresh cucumber-like herb.
Common Use: Salads and cooling beverages.
Traditional Use: Traditionally used to support digestion.
Caraway (Carum carvi)
Licorice-flavored seed.
Common Use: Rye bread, sauerkraut.
Traditional Use: Traditionally used for bloating relief.
Cardamom (Elettaria cardamomum)
Sweet-spicy aromatic pods.
Common Use: Chai, curries, baked goods.
Traditional Use: Traditionally used for digestive balance.
Cassia (Cinnamomum cassia)
Bold cinnamon variety.
Common Use: Baking and spice blends.
Traditional Use: Traditionally used to support healthy blood sugar levels.
Catnip (Nepeta cataria)
Mint-family herb with lemony aroma.
Common Use: Herbal teas.
Traditional Use: Traditionally used for relaxation.
Cayenne Pepper (Capsicum annuum)
Hot red chili powder.
Common Use: Spicy dishes and sauces.
Traditional Use: Traditionally used to support circulation.
Celery Seed (Apium graveolens)
Strong, aromatic seed.
Common Use: Pickling and soups.
Traditional Use: Traditionally used for joint support.
Chervil (Anthriscus cerefolium)
Mild anise-flavored herb.
Common Use: French cuisine.
Traditional Use: Traditionally used for digestive comfort.
Chicory (Cichorium intybus)
Bitter root and leafy plant.
Common Use: Coffee substitute and salads.
Traditional Use: Traditionally used for liver support.
Chili Pepper (Capsicum species)
Ranges from mild to fiery.
Common Use: Global cuisines.
Traditional Use: Traditionally used to stimulate metabolism.
Chives (Allium schoenoprasum)
Mild onion-flavored herb.
Common Use: Garnishes, dips.
Traditional Use: Traditionally used for heart health support.
Cicely (Myrrhis odorata)
Sweet anise-flavored herb.
Common Use: Desserts and herbal liqueurs.
Traditional Use: Traditionally used for digestion and cough relief.
Cilantro (Coriandrum sativum)
Bright, citrusy leaves.
Common Use: Mexican and Asian dishes.
Traditional Use: Traditionally used for cleansing support.
Cinnamon (Cinnamomum verum)
Sweet warming bark.
Common Use: Baking and beverages.
Traditional Use: Traditionally used to support metabolic health.
Clove (Syzygium aromaticum)
Highly aromatic flower bud.
Common Use: Baking and spice blends.
Traditional Use: Traditionally used for tooth and gum comfort.
Coriander (Coriandrum sativum)
Warm citrusy seeds.
Common Use: Curries and spice blends.
Traditional Use: Traditionally used for digestive support.
Costmary (Tanacetum balsamita)
Minty-lemon herb.
Common Use: Herbal infusions.
Traditional Use: Historically used for digestive wellness.
Cumin (Cuminum cyminum)
Earthy warming seed.
Common Use: Chili, curries, tacos.
Traditional Use: Traditionally used to aid digestion.
Curry (Spice Blend)
A blend often containing turmeric, cumin, and coriander.
Common Use: Indian cuisine and stews.
Traditional Use: Varies by blend; often traditionally used for inflammation support.
Dill (Anethum graveolens)
Feathery herb with tangy flavor.
Common Use: Pickles and seafood.
Traditional Use: Used for digestive comfort.
Fennel (Foeniculum vulgare)
Sweet licorice-flavored plant.
Common Use: Sausage and teas.
Traditional Use: Traditionally used for digestion and cough support.
Fenugreek (Trigonella foenum-graecum)
Maple-scented seed.
Common Use: Curries and spice blends.
Traditional Use: Traditionally used for metabolic and lactation support.
Filé (Sassafras albidum)
Powdered sassafras leaf.
Common Use: Gumbo thickener.
Traditional Use: Historically used as a digestive tonic.
Ginger (Zingiber officinale)
Warming spicy root.
Common Use: Teas, baking, stir-fries.
Traditional Use: Traditionally used for nausea and inflammation support.
Grains of Paradise (Aframomum melegueta)
Peppery citrus seed.
Common Use: Spice blends and craft beverages.
Traditional Use: Traditionally used to stimulate digestion.
Holy Basil (Ocimum tenuiflorum)
Sacred aromatic basil.
Common Use: Herbal teas.
Traditional Use: Traditionally used as an adaptogen for stress balance.
Horehound (Marrubium vulgare)
Bitter earthy herb.
Common Use: Candies and teas.
Traditional Use: Traditionally used for cough relief.
Horseradish (Armoracia rusticana)
Pungent root.
Common Use: Condiments and sauces.
Traditional Use: Traditionally used for sinus and circulation support.
Hyssop (Hyssopus officinalis)
Minty aromatic herb.
Common Use: Teas and liqueurs.
Traditional Use: Traditionally used for respiratory support.
Lavender (Lavandula species)
Fragrant floral herb.
Common Use: Baking and teas.
Traditional Use: Traditionally used for relaxation and sleep support.
Lemon Balm (Melissa officinalis)
Lemon-scented calming herb.
Common Use: Teas and infusions.
Traditional Use: Traditionally used for mood and digestive balance.
Lemon Grass (Cymbopogon citratus)
Citrus-scented stalk.
Common Use: Southeast Asian cuisine.
Traditional Use: Traditionally used to support digestion.
Lemon Verbena (Aloysia citrodora)
Intensely lemony herb.
Common Use: Teas and desserts.
Traditional Use: Traditionally used for mild anxiety support.
Licorice (Glycyrrhiza glabra)
Sweet medicinal root.
Common Use: Teas and confections.
Traditional Use: Traditionally used for respiratory and digestive health.
Lovage (Levisticum officinale)
Strong celery-like herb.
Common Use: Soups and broths.
Traditional Use: Traditionally used as a digestive tonic.
Mace (Myristica fragrans)
Outer husk of nutmeg.
Common Use: Baking and savory dishes.
Traditional Use: Traditionally used for digestive support.
Marjoram (Origanum majorana)
Sweet oregano relative.
Common Use: Mediterranean dishes.
Traditional Use: Traditionally used for respiratory and digestive comfort.
Nutmeg (Myristica fragrans)
Warm aromatic seed.
Common Use: Baking and beverages.
Traditional Use: Traditionally used for sleep support in small amounts.
Oregano (Origanum vulgare)
Bold earthy herb.
Common Use: Italian dishes.
Traditional Use: Traditionally used for immune support.
Paprika (Capsicum annuum)
Ground red pepper powder.
Common Use: Coloring and seasoning.
Traditional Use: Traditionally used for circulation support.
Parsley (Petroselinum crispum)
Fresh green herb.
Common Use: Garnish and salads.
Traditional Use: Traditionally used as a mild diuretic.
Peppermint (Mentha ×piperita)
Cooling mint variety.
Common Use: Teas and candies.
Traditional Use: Traditionally used for digestive relief.
Poppy Seed (Papaver somniferum)
Tiny nutty seeds.
Common Use: Baking and dressings.
Traditional Use: Traditionally used in soothing preparations.
Rosemary (Salvia rosmarinus)
Woody pine-like herb.
Common Use: Roasted meats and vegetables.
Traditional Use: Traditionally used to support memory and circulation.
Rue (Ruta graveolens)
Bitter aromatic herb.
Common Use: Limited culinary use.
Traditional Use: Historically used for digestive support (use cautiously).
Saffron (Crocus sativus)
Precious red stigma.
Common Use: Rice dishes and desserts.
Traditional Use: Traditionally used for mood support.
Sage (Salvia officinalis)
Savory aromatic leaf.
Common Use: Stuffing and meats.
Traditional Use: Traditionally used for sore throat support.
Savory (Satureja species)
Peppery herb.
Common Use: Beans and meats.
Traditional Use: Traditionally used for digestion.
Sesame (Sesamum indicum)
Nutty seed and oil.
Common Use: Baking and Asian dishes.
Traditional Use: Traditionally used for heart support.
Sorrel (Rumex species)
Tart leafy herb.
Common Use: Soups and salads.
Traditional Use: Traditionally used for digestive support.
Star Anise (Illicium verum)
Star-shaped licorice-flavored pod.
Common Use: Teas and spice blends.
Traditional Use: Traditionally used for cough relief.
Spearmint (Mentha spicata)
Mild sweet mint.
Common Use: Teas and sauces.
Traditional Use: Traditionally used for digestive comfort.
Stinging Nettle (Urtica dioica)
A nutrient-rich leafy green herb covered in tiny hairs that can cause a temporary stinging sensation when fresh. Once dried or cooked, the sting disappears, leaving a mild, earthy flavor similar to spinach.
Common Use: Herbal teas, soups, sautéed greens, tinctures, and dried leaf blends.
Traditional Use: Traditionally used to support seasonal wellness, joint comfort, urinary health, and overall vitality due to its rich mineral content.
Tarragon (Artemisia dracunculus)
Anise-flavored herb.
Common Use: French sauces.
Traditional Use: Traditionally used to stimulate appetite.
Thyme (Thymus vulgaris)
Earthy fragrant herb.
Common Use: Soups and roasts.
Traditional Use: Traditionally used for respiratory support.
Turmeric (Curcuma longa)
Golden anti-inflammatory root.
Common Use: Curries and spice blends.
Traditional Use: Traditionally used for inflammation support.
Vanilla (Vanilla planifolia / V. tahitensis)
Sweet orchid bean.
Common Use: Desserts and beverages.
Traditional Use: Traditionally used for calming support.
Wasabi (Eutrema japonicum)
Sharp green rhizome.
Common Use: Japanese cuisine.
Traditional Use: Traditionally used for antimicrobial support.
Watercress (Nasturtium officinale)
A peppery, nutrient-rich aquatic plant that grows in cool running water. Watercress has a crisp texture and a flavor similar to mustard greens or arugula. It has been valued for centuries as both a culinary green and a traditional herbal plant.
Common Use: Fresh salads, sandwiches, soups, and garnishes. It is often used as a peppery leafy green in spring dishes.
Traditional Use: Traditionally used to support overall wellness and digestion, and valued as a nutrient-dense herb rich in vitamins and minerals.
White Mustard (Sinapis alba)
Mild mustard seed.
Common Use: Condiments and pickling.
Traditional Use: Traditionally used in digestive preparations.
Wormwood (Artemisia absinthium)
A bitter, aromatic perennial herb with silvery-green leaves and a strong herbal scent. Wormwood has a long history in traditional herbal practices and is famously associated with absinthe and other botanical spirits.
Common Use: Flavoring in herbal liqueurs (including absinthe and vermouth), bitters, and traditional herbal preparations.
Traditional Use: Traditionally used to support digestion, stimulate appetite, and promote overall digestive balance. Historically valued as a bitter tonic herb.