| CAPER | Cooked and pickled flower bud of a shrub used to flavour food (5) |
| CAPERS | Small pickled flower buds of a shrub used in cookery (6) |
| JASMINE | Fragrant shrub used to flavour tea (7) |
| JUNIPER | Shrub used to flavour gin (7) |
| CAMELLIA | A shrub used in some cigarettes ? almost everyone recoiled after inhaling one |
| CLOVE | A segment of a bulb or garlic; or, the dried flower bud of a tree related to myrtle used as a traditional painkiller for toothache, or to flavour masala chai, biryani or mulled wine (5) |
| HENNA | A reddish dye, obtained from the powdered leaves of a tropical shrub, used to colour the hair and decorate the body (5) |
| SUMAC | Dried, powdered fruit of a shrub of the cashew family, used as a spice in Middle Eastern and South Asian cuisine (5) |
| SEPAL | Segment of calyx protecting the bud of a flowering plant (5) |
| SPICE | Substance used to flavour food (5) |
| SPRIG | Shoot of a shrub (5) |
| CLOVES | Dried flower buds of a tropical tree, used to stud oranges as festive pomanders or decorations (6) |
| MAPLESYRUP | Traditional Canadian acer-derived sweet condiment used to flavour foods ranging from bacon and roasted veg to pancakes and waffles (5,5) |
| ROSECUT | Description of an antique diamond shaped with three to 24 facets to resemble the bud of a flower (4-3) |
| FENNEL | Yellow-flowered plant of the parsley family whose seeds and feathery leaves are used to flavour food |
| WITCHHAZEL | Flowering shrub used to make an astringent known as "magic water" (5,5) |
| CRANBERRY | Sour red berry of a trailing shrub, used to make sauce or jelly (9) |
| CYME | In botany, inflorescence where the first flower is the terminal bud of a main stem, and subsequent flowers develop as terminal buds of lateral stems (4) |
| SKIM | The first four letters of a shrub genus move quickly and lightly over a surface! (4) |
| BOX | Topiary shrub used to border herbs, flowers, wild strawberries, fragrant roses, espalier quince and miniature fruit trees in parterres and knot gardens (3) |
