Ambrosia Herbs

Ragweeds (Ambrosia) is a genus of flowering plants from the sunflower family (Asteraceae).
The name of this genus is derived from the Greek word for "food of the gods".
They occur in temperate regions of the northern hemisphere and South America. They prefer dry, sunny grassy plains, sandy soils, along river banks, along roadsides, disturbed soils, vacant lots and ruderal sites. Ragweed was far less common in the Eastern United States before dense European settlement/agriculture in the late 1700s.
Silver Burr ragweed (Ambrosia chamissonis)There are about 30 species worldwide. They are very ordinary in appearance. Despite being all around, they are easily overlooked. Virtually no animal browses them. Many are adapted to the arid climates of the desert. Burrobush (Ambrosia dumosa) is one of the most arid-adapted perennials in North America. About 10 species occur in the Sonoran Desert.
These are annuals, perennials and shrubs and subshrubs with erect, hispid stems growing in large clumps to a height of 75 - 90 cm. The stems are basally branched. They form a slender taproot or a creeping rhizome.
The foliage is grayish to silvery green with bipinnatifid, deeply lobed leaves with winged petioles. But in the case of Ambrosia coronopifolia, the leaves are simple. The leaf arrangement is opposite at the base, but becomes alternate higher on the stem.
Ragweeds are used as food plants by the larvae of a number of Lepidoptera species. These include Bucculatrix leaf-miners, some of which feed exclusively on a particular species: B. agnella feeds on Ambrosia artemisiifolia, B. franseriae feeds on Ambrosia deltoidea and B. transversata feeds on Ambrosia psilostachya. B. ambrosiaefoliella and B. pomifoliella are polyphagous species which have been recorded feeding on Ambrosia. Another Ambrosia specialist is the gelechiid Chionodes mediofuscella.
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on Ambrosia Herbs
Allspice
Aloe
Ambrosia Herbs
Amchur (mango powder)
Angelica (Angelica archangelica)
Anise
Annatto
Apple Mint
Arrowroot
Artemisia vulgaris
Asafoetida
Asarum europaeum
Ashwagandha
Australian desert raisin
Bacopa monnieri
Balm of Gilead
Barberry (Berberis)
Basil (Ocimum basilicum)
Bay Laurel
Bay leaves
Bergamot (Monarda didyma)
Bison grass (Hierochloe odorata)
Bistort (Persicaria bistorta)
Bitters
Black cardamom
Black limes
Pepper (black, white, and green)
Blue Cohosh
Bog Labrador Tea
Boldo
Bolivian Coriander (Porophyllum ruderale)
Boneset (Eupatorium)
Borage (Borago officinalis)
Camomile - German Chamomile
Camomile - Roman Chamomile
Candle nut
Caper (Capparis spinosa)
Caraway
Cardamom
Carob Pod
Catsear
Cayenne pepper
Celery (Celery seed)
Chervil (Anthriscus cerefolium)
Chili powder
Chives (Allium schoenoprasum)
Cinnamon
Cloves
Coriander
Cumin
Curry powder
Dill (Anethum graveolens)
Echinacea
Fennel (Foeniculum vulgare)
Five-spice powder (Chinese)
Garam masala
Garden cress
Garlic
Garlic chives
Geum
Herbes de Provence
Horseradish
Jamaican jerk spice
Juniper
Land cress
Lavender (Lavandula spp.)
Lemon balm (Melissa officinalis)
Lemon Basil
Lemon mint
Lemon Myrtle (Backhousia citriodora)
Licorice
Long pepper
Lovage (Levisticum officinale)
Marjoram (Origanum majorana)
Mint (Mentha spp.)
Mustard
Mustard seed
Nepeta (Catnip)
Nutmeg (and Mace)
Oenothera
Oregano (Origanum vulgare)
Paprika
Parsley (Petroselinum crispum)
Peppermint
Pineapple weed
Poppy seed
Rosemary (Rosmarinus officinalis)
Saffron
Sage
Sichuan pepper
Star anise
Tamarind
Tandoori masala
Tarragon (Artemisia dracunculus)
Thyme
Turmeric
Vanilla (Vanilla planifolia)
Watercress


