The bitter flavor of Momordica charantia is the reason why the fruit is used for culinary purposes throughout Asia. In India, bitter melon is often served with yogurt, which dampens its bitterness while in China, it's added to stir-fries, some herbal teas, soups, and other foods. Besides, culinary uses bitter melon is well-known for its health potential, and people from different cultures have used it for centuries to treat some ailments.
St. John’s wort owes its interesting name to the fact it blooms at the time of the summer solstice on or around St. John’s day on June 24. From its role as a remedy in ancient times, the yellow-flowered plant moved to a different use in Middle Ages when it was added to magic potions. Back then, it was believed that St. John’s wort could protect people and animals from witches, demons, and evil diseases.
Tribulus develops a fruit which transforms into five burs. Each bur is hard and consists of two to four sharp spines. Their sharpness is the reason why Tribulus is often nicknamed "devil's thorn". Both traditional Chinese medicine and Indian Ayurveda use Tribulus terrestris to enhance athletic performance and also boost libido.*
In ancient Rome, asafoetida was stored with pine nuts in jars and served as a flavoring for delicate dishes. Persians used the herb and resin as a condiment. Asafoetida is a good source of antioxidants and may promote digestion, help reduce symptoms of IBS, and exhibit antibacterial, antifungal, and antimicrobial effects.
Since it resembles cherry fruit, it's clear why European cornel is also referred to as Cornelian cherry. This is especially noticeable when fruits turn dark red when ripe.