Glossary of Cooking Terms

A plant that grows in many of the temperate regions of the northern hemisphere. The leaves, which are harvested before the plant begins to flower, are used as an herb for cooking or in herbal medicines.

A descriptor of wine that has been aged too long in a wooden container and has absorbed numerous and undesirable wood flavors, not just the typical “oaky” characteristic.

A popular condiment that has a savory flavor and is used to season a wide variety of dishes.

A perennial plant native to southern Europe, northern Africa, and Asia. It is used as an herb, but it is very bitter.