Alpinia officinarum

Alpinia officinarum originated in China, where its name ultimately derives. It can grow several feet high, with long leaves and reddish-white flowers. The rhizomes, known as galangal, are valued for their spicy flavor and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe. They are also used as an herbal remedy.

Alpinia zerumbet

Alpinia zerumbet is called a "shell ginger" or "shell flower" most commonly, because its individual pink flowers, especially when in bud, resemble sea shells.

Alpinia zerumbet is similar to Alpinia malaccensis and Alpinia nutans

Amomum dealbatum

This relative of ginger is an aromatic medicine, which was often used as an antidote to poisoning.

Anemopsis californica

Anemopsis californica is a small shrub, typically only reaching 2-5 feet in height and width. The plant prefers to grow in full sun or semi-shade, with rich and well-draining soils. Under the right conditions, Anemopsis californica is an excellent bog or aquatic plant, and can tolerate periodic flooding during winter months. Anemopsis californica loves regular water, and will not tolerate drought, so make sure to keep the soil evenly moist. Due to the large leaves of the species, they do well in warmer climates, and anemopsis grows best in USDA Zones 9-11.

Anemopsis californica has cup-like structures of white, off-white flowers that hang down and produce a spicy, delicate fragrance throughout the warmer months. Anemopsis californica has some unique ethnomedical properties and is used to treat a variety of ailments in both mainstream and folk medicine, ranging from digestive issues to mouth infections. The plant is also popularly used as a spice or herb, and its sweet aroma adds both flavor and fragrance to food.

When planting Anemopsis californica in cold regions, it is best to grow in a pot in a sunny area and move indoors to protect against frost. Keep the soil moist and the plant in the container until warm weather returns, then move it back out into the garden and gradually allow it to adjust to its new environment. If planted outdoors in colder climates, be sure to provide ample insulation with layers of mulch and other protective materials, and cover with a tarp or blanket during particularly cold weather.

Anethum graveolens

Dill is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens. The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe. Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness. To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant.

Used in: Teas; seasoning for butter, cakes, bread, vinegars, soups, fish, pickles, salads, etc.; flowers in crafts.

Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for 3-10 years.