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A traditional French mixture of native herbs that combines chopped chervil, chives, parsley, and tarragon.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out.

A kitchen utensil that can be used to grind, crush, mince, or cut herbs into smaller bits for seasoning sauces, soups, salads, and other foods.

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

A type of utensil used to hold small amounts of herbs that are to be placed in simmering liquids in order the enhance or infuse the herbal flavors into the simmering solution.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

Butter that has been blended with herbs and other seasonings. It can be used as an ingredient for various dishes such as a stuffed chicken breast in which ingredients including the herb butter are stuffed into a split breast and baked.

An herb native to Europe and western Asia which also grows in many other countries that is also commonly referred to as Chervil, Cicely and Sweet Cicely.

An herb which is also referred to as Sweet Cicely, Chervil and Myrrh, that is native to western Asia and Europe, but is also grown in many other regions.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

A common herb that is native to Europe and western Asia, but is also grown in many other parts of the world.

An herb which belongs to the parsley family of plant, that develops fine feathery leaves from a single stalk.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.