Field guide № 01 · Vol 01 · 2026
Plants
you eat.
A botanical encyclopedia of culinary herbs and spices — classified by family, part used, region, and the kitchens that built around them.
12 specimens
6 families · 16 regions
Taxonomy chart
Specimen plate
A–Z →№ 01
Basil
Ocimum basilicum
leaf · india
№ 01
Black pepper
Piper nigrum
seed · india
№ 01
Cinnamon
Cinnamomum verum / Cinnamomum cassia
bark · sri-lanka
№ 01
Coriander
Coriandrum sativum
leaf · mediterranean
№ 01
Cumin
Cuminum cyminum
seed · egypt
№ 01
Ginger
Zingiber officinale
rhizome · india
№ 01
Oregano
Origanum vulgare
leaf · mediterranean
№ 01
Parsley
Petroselinum crispum
leaf · mediterranean
№ 01
Rosemary
Salvia rosmarinus
leaf · mediterranean
№ 01
Saffron
Crocus sativus
stigma · iran
№ 01
Sage
Salvia officinalis
leaf · mediterranean
№ 01
Thyme
Thymus vulgaris
leaf · mediterranean
Chiffonade
A knife technique for cutting herb leaves into long, thin ribbons by stacking, rolling, and slicing perpendicular to the roll.
Essential oil
The volatile aromatic compounds extracted from a plant by steam distillation, cold-pressing, or solvent — the concentrated essence of the plant's smell.
Flush
A single growth cycle of leaves on a plant, typically used in tea cultivation to mark seasonal harvest periods (first flush, second flush, autumn flush).
Maceration
Soaking herbs, spices, or aromatics in a liquid (oil, alcohol, vinegar, water) to extract flavour and colour over time.