Herbs. All the pot herbs including savory, marjoram, thyme, sage, pot marigold.

Vegetables. Onion, carrot, turnip, celery, celery root, parsley root and leaf.

Spices. Clove, allspice, mustard, red, black, and white pepper. Some nationalities use nutmeg.

Acids. Lemon, tomato, and other acid fruits.