| CAMOMILE | Plant of the daisy family used in herbal infusions |
| ECHINACEA | Plant of the Daisy family used in herbal medicine for healing wounds (9) |
| FEVERFEW | Aromatic plant in the daisy family used in herbal medicine (8) |
| ARNICA | A plant of the daisy family used in the treatment of bruises (6) |
| ENDIVE | Leafy green herb of the daisy family, used in salads, with varieties Curly and Escarole (6) |
| TISANES | Herbal infusions of tea in samovars emptied out (7) |
| MACE | Spice derived from the aril of the nutmeg seed native to the Banda Islands of the Moluccas, used in milk infusions for bechamel sauce and to flavour potted shrimp (4) |
| TURMERIC | Spice obtained from the rhizome of a plant of the ginger family, used in cookery, dyeing or to flavour golden milk (8) |
| LEMONBALM | Herb of the mint family used in the drink carmelite water (5,4) |
| OREGANO | What is a plant of the mint family, used in cooking (7) |
| SORREL | Plant of the dock family, used in cooking (6) |
| PERILLA | Plant of the mint family used in Asian cooking as well as traditional Chinese medicine (7) |
| SUMAC | Dried, powdered fruit of a shrub of the cashew family, used in Middle Eastern and South Asian cuisine (5) |
| LYCHEE | Small round fruit of the soapberry family used in Chinese cookery (6) |
| ALFALFA | Sprouted shoots of the pea family used in salads and juices (7) |
| THYME | Small shrub of the mint family used in cooking (5) |
| PENNYROYAL | Plant used in herbal medicine (part of the queen's shilling?) (10) |
| TISANE | A herbal infusion made from anything other than the leaves of the tea bush |
| ORDER | Rank between class and family used in taxonomic nomenclature (5) |
| TEAGARDEN | A plantation of Camellia sinensis or, an open-air restaurant or roji serving cha, chai, matcha or other infusions of said plant's dried leaves (3,6) |
