herbs [2]![click to hear](/images/speaker.jpg)
Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.
lemon balm ![click to hear](/images/speaker.jpg)
Its lemon-scented leaves are used extensively in Asian cooking; it goes well with bitter foods.
borage ![click to hear](/images/speaker.jpg)
Delicious in yogurt, cream cheese or salad dressing; the young leaves can be used in salads.
hyssop ![click to hear](/images/speaker.jpg)
The highly aromatic leaves are mostly used in salads, soups, ragouts and fruit platters, as well as in some liqueurs, such as Chartreuse and Benedictine.
savory ![click to hear](/images/speaker.jpg)
Reminiscent of thyme, its flavor enhances legumes, meat and stuffing; it is also used to flavor vinegar and goat’s milk cheeses.
lovage ![click to hear](/images/speaker.jpg)
Resembles celery but with a stronger flavor; it is particularly tasty with potatoes and also goes well with ragouts, sauces and salads.
coriander ![click to hear](/images/speaker.jpg)
Its leaves are used like parsley and it has edible musk- and lemon-scented seeds; the roots can be substituted for garlic.
rosemary ![click to hear](/images/speaker.jpg)
Its fairly pungent, aromatic flavor is very popular in southern France and in Italy, where it is used especially in sauces and marinades, and with roast meat.
chervil ![click to hear](/images/speaker.jpg)
Has a subtle delicate taste and is used like parsley; it is often included with tarragon, parsley and chives in a traditional blend known as fines herbes.
parsley ![click to hear](/images/speaker.jpg)
The smooth flat-leafed parsley is less bitter and more fragrant than curly-leafed parsley; it is used to flavor numerous recipes, such as tabbouleh.