FoodReference.com Culinary Crossword 2003-209 Herbs & Spices
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    Across

2. Aromatic daisy-like flower used to make a hot beverage and also as shampoo fragrance.
5. A plant of the genus Agrimony used in the French liqueur Arquebuse.
7. Liquorice-flavored seeds or oil used in cookies or cakes or pickles.
8. Another species of Salvia, besides Sage, whose leaves are used for flavoring.
10. Small Mediterranean evergreen tree with small blackish berries and glossy aromatic leaves used for flavoring.
11. An aromatic bitter herb used in candy and cough lozenges.
15. Licorice.
17. Dwarf Mediterranean annual long cultivated for its aromatic seeds.
18. A plant of the genus Actaea having conspicuous, acrid, poisonous berries that are attractive to children.
19. Aromatic fresh or dried gray-green leaves used widely as seasoning for meats, fowl and game etc.
20. Eurasian perennial herb with white flowers that emit flammable vapor in hot weather.
21. Poisonous fetid Old World herb having sticky hairy leaves and yellow-brown flowers; yields hyoscyamine and scopolamine.
22. AKA: yarrow, field hop, old man's pepper, soldier's woundwort, thousand-seal.

Down

    1. Narrow-leaved green herbage, used as pasture for grazing animals.
    2. Good in sauerkraut, bread and soft cheese spreads.
    3. Spanish missionaries used these pungent seeds to mark the Mission Trail in California.
    4. 250,000 'threads' to the pound.
    6. The reddish fleshy growth that covers the nutmeg.
    9. Commonly called monkshood and wolfsbane; deadly poison used in arrows.
    10. Some types are Lemon, Bee and Gilead.
    12. Name of this herb related to its medicinal use for disorders of the eye.
    13. Spice that is hallucinogenic when consumed in excess; popular among prison inmates, despite serious side effects.
    14. Herb name associated both with candy and 'dough' manufacturing..
    16. Pot marjoram.
SOLUTION
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