There were many different herbs and spices used in Colonial America. The herbs included angelica, anise-hyssop, basil, bee balm, betony, clove pink, costmary, feverfew, foxglove, garden heliotrope, horehound, hyssop, lady's mantle, lamb's ear, lavender, lemon balm, lobelia, lovage, orris root, orange mint, parsley, peppermint, pineapple mint, rue, sage, salad burnet, southernwood, spearmint, sweet cicely, sweet woodruff, tansy, thyme, winter savory, wormwood, chamomile flowers, raspberry leaves, and loosestrife. Spices included pepper, cassia, cloves, ginger, and cinnamon.
t is a affectionate nikename for a pumkin used in colonial times?
During colonial times, Americans used the plants to scrub their pots and pans.
thyme!
A spice is any substance that is used to alter the flavor of food, which includes such things as salt, which is a mineral and not an herb, or cinnamon, which is derived from tree bark and thus is also not an herb. The term herb really applies only to a leaf that has some flavor that we value, such as basil or oregano. Many spices do not derive from leaves.
Wool
t is a affectionate nikename for a pumkin used in colonial times?
During colonial times, Americans used the plants to scrub their pots and pans.
spices are the condiments generally used to enhance cooked food material especially for aroma and tastewhereas herbs include all such kind of aromatic and medicinal plants and their producei.e. root, shoot, flower, leaves, seeds etc.
thyme!
A spice is any substance that is used to alter the flavor of food, which includes such things as salt, which is a mineral and not an herb, or cinnamon, which is derived from tree bark and thus is also not an herb. The term herb really applies only to a leaf that has some flavor that we value, such as basil or oregano. Many spices do not derive from leaves.
the medicine that was used in the Elizabethan times was made out of herbs and spices, in other words were natural.
Cinnamon. That's what the ancient Egyptians used.
wool
horses mainley
Wool
no se natha.
Rosemary is a Mediterranean herb that had spread to northern Europe by the late middle ages. It was used in herbal medical remedies, and also as a cooking herb.