Tag: Antioxidant

Betel leaf (Piper betle) is a glossy, heart-shaped leaf from a tropical climbing vine that has been used for centuries across South and Southeast...

Bergamot orange (Citrus bergamia) is a fragrant citrus fruit best known for its bright, floral aroma and its role in flavoring Earl Grey tea....

Bergamot (Mentha citrata)—often called bergamot mint, eau de cologne mint, or lemon mint—is a fragrant mint grown for its soft citrus-lavender aroma and its...

Benedict’s balsam (Impatiens balsamina), also known as garden balsam or rose balsam, is a brightly flowering annual that has long lived in the overlap...

Beetroot (Beta vulgaris) is a vividly colored root vegetable that functions as both food and targeted nutrition—especially when used as juice or concentrated powders....

Bee balm (Monarda didyma) is a vibrant, mint-family plant prized for its crimson flowers, aromatic leaves, and long history as a comforting tea herb....

Beautyberry (Callicarpa formosana) is a fragrant shrub best known for its vivid clusters of purple berries, yet its medicinal value comes mainly from the...

Bay laurel (Laurus nobilis) is the classic “bay leaf” of Mediterranean cooking—an evergreen tree whose leathery leaves perfume soups, stews, beans, and sauces with...

Bay bean (Canavalia rosea) is a hardy, salt-tolerant coastal legume that sprawls across beaches and dunes in tropical and subtropical regions. You may see...

Thai basil (Ocimum basilicum var. thyrsiflora) is a fragrant culinary herb prized in Southeast Asian cooking for its sweet-anise aroma, peppery warmth, and ability...

Basil lemon (Ocimum × citriodorum), often called lemon basil, is a fragrant basil with a clean citrus aroma that bridges kitchen and herbal traditions....

Basil (Ocimum basilicum) is best known as a culinary staple—fresh, fragrant leaves that lift everything from tomato dishes to soups. But basil also has...

Barley grass is the young, green leaf of the barley plant (Hordeum vulgare), typically harvested before the grain develops. In that early stage, the...

Barleria (Barleria strigosa) is a lesser-known medicinal plant in the Acanthaceae family, used in parts of South and Southeast Asia in traditional systems for...

Asparagus (Asparagus officinalis) is a spring vegetable prized for its tender spears, subtle sweetness, and a nutrient profile that “does a lot” for relatively...

Ashitaba (Angelica keiskei) is a leafy Japanese herb sometimes called “tomorrow’s leaf” because new shoots can regrow quickly after harvesting. Traditionally enjoyed as a...

Artichoke (Cynara scolymus), also called globe artichoke, is a Mediterranean plant prized both as food and as a traditional herbal remedy. In the kitchen,...

Apricot kernels are the seeds found inside the hard pit of the apricot fruit. They have a long history in food traditions (especially in...

Apple mint (Mentha suaveolens) is a gentle, aromatic mint prized for its soft “apple-like” fragrance and its versatility in teas, cooking, and traditional home...

Anthyllis vulneraria—often called kidney vetch or woundwort—is a flowering herb in the pea family traditionally used in parts of Europe for skin care and...

Annatto is a tropical shrub whose brick-red seeds have colored and flavored foods for centuries. You may know it from the warm hue of...

Anise hyssop (Agastache foeniculum) is a fragrant North American member of the mint family, loved for its licorice-like aroma, violet flower spikes, and easy-going...

Angelica archangelica—often called garden angelica—is an aromatic plant in the Apiaceae (carrot) family, prized for its warming, bittersweet root and its long tradition as...

Anethum (Anethum graveolens), better known as dill, is an aromatic herb in the Apiaceae (celery) family, valued both as a culinary staple and a...