Nettle

Sea buckthorn fruits do not contain ascorbicase, so they can be processed thermally without fear of destroying the vitamin C found in them. Due to the high content of vitamin C, the juice is perfect for seasoning meals, replacing lemon. The fruit loses very little ascorbic acid during processing and storage due to the lack of an enzyme decomposing vitamin C (ascorbinase) in sea buckthorn. ¹⁾

Chartreuse is a liqueur based on wine distillate and extracts from 130 different herbs. Its name comes from the Carthusian monastery of La Grande Chartreuse near Grenoble. ²⁾

What is badian called in the culinary arts? The star anise. The fruit and shoots are used to distill aniseed oil, which is added to liqueurs. The fruit was used as a spice especially in Dutch cuisine. The bark and fruit of Japanese badian are used as incense in Japan and Korea and the plant is planted at temples and cemeteries. ³⁾

Oregano is closely related to marjoram. Both plants are species of genus Origanum, and the Latin name comes from the Greek origanon. ⁴⁾