The whole plant, or its fruit, leaves, juice, or root are used.
and are different species such as: acacia, anise, barley, cassia, castor bean, coriander, cucumber, cumin, date, fennel, fig, mulberry, garlic, gourd, juniper, leek, lettuce, lotus, peas, poppy seeds, saffron, sunflower, styrax, terebinth, wheat, willow buds, white thistle, and wormwood (Metwaly et al. 2021)