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Happy Friday! It's #PlantAppreciation day for #BlackBotanistsWeek and I want to shout out the plants I use every day––spices! I'm going to try and identify them all on this thread from left to right. 
Saffron comes from the plant Crocus sativus. The stigma/styles are what create the spice after being dried. It’s the most expensive spice in the world due to how labor intensive it is to harvest as it is hand-picked. It takes about 80 hours to pick about 2lbs (.9kg) of saffron.
Salvia rosmarinus is the first herbs I was able to recognize in my mother’s garden. There are a bunch of different cultivars. The latin translation of this plant is “dew of the sea” because it thrives in Mediterranean like climates and the leaves/flowers/stems are used in cooking
