Spice and flavor culinary plants (KF-702)

Containing high levels of biologically active compounds, vitamins, minerals, and essential oils, these plants provide not only aroma and flavor but also antioxidant, antimicrobial, anti-inflammatory, and immune-modulating properties, beneficial for human health.

Research since the 1970s has focused on introducing and breeding both traditional and non-traditional species adapted to Ukrainian climatic conditions, enriching the diversity of raw materials for food, medicine, and dietary products. Many species also serve as valuable melliferous plants, supporting beekeeping, while the Botanical Garden's unique collections preserve Ukraine’s plant genetic resources and promote sustainable agriculture and biodiversity conservation.