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Tephrosia vogelii is a soft, woody herb with dense foliage. It stands 0.5–4 m tall, and contains stems and branches with short and long white or rusty brown hairs. Long, narrow leaves branch out from stems, as well as sack like shapes that contain the seeds of the plant for reproduction.
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Used as coca tea or chewed, traditionally as a stimulant to overcome fatigue, hunger, thirst, and altitude sickness. [64] Also used as an anesthetic and analgesic. [65] Eschscholzia californica: Californian poppy Used as a herbal remedy: an aqueous extract of the plant has sedative and anxiolytic actions. [66] Eucalyptus globulus: Eucalyptus
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This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
The fresh za'atar herb is used in a number of dishes. Börek is a common bread pastry that can be stuffed with various ingredients, including za'atar. [ 22 ] A salad made of fresh za'atar leaves ( Arabic : سلطة الزعتر الأخضر , romanized : salatet al-zaatar al-akhdar ) is also popular throughout the Levant. [ 9 ]
Tarragon – perennial herb in the family Asteraceae related to wormwood. Thyme – culinary and medicinal herb of the genus Thymus. Vietnamese coriander (rau răm) – Persicaria odorata, the Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking.
The word is used for both the species of herb and its licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole , is found in both anise and an unrelated spice indigenous to South China [ 15 ] called star anise ( Illicium verum ) widely used in South Asian , Southeast Asian and East Asian dishes.