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The highest grade of green Chinese tea noted for its light color and distinctive, sharp flavor.

A beverage that represents the traditional blend of Ceylon, Kenyan, and Indian teas, which are served for English breakfasts.

A type of herb that is considered a weed by many people because it grows wild in ditches and along roadsides.

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 process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A flowering plant that emerges with a hearty, tough stem that grows into a lengthy, winding vine. Related to the species of plants that include stinging nettles, the Hops plant develops small prickly protrusions on the stems, somewhat like the nettles.