Search

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.

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 green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).