herbs [2]

Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.

lemon balm

Its lemon-scented leaves are used extensively in Asian cooking; it goes well with bitter foods.

borage

Delicious in yogurt, cream cheese or salad dressing; the young leaves can be used in salads.

hyssop

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

Reminiscent of thyme, its flavor enhances legumes, meat and stuffing; it is also used to flavor vinegar and goat’s milk cheeses.

lovage

Resembles celery but with a stronger flavor; it is particularly tasty with potatoes and also goes well with ragouts, sauces and salads.

coriander

Its leaves are used like parsley and it has edible musk- and lemon-scented seeds; the roots can be substituted for garlic.

rosemary

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

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

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.