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A salad herb that is a small, low growing, leafy green plant. It has an acidic, lemony and somewhat sour flavor which mixes well with other salad greens.

An aromatic herb with square stems that can grow to be six feet tall and bear large, curved leaves with spiked edges surrounding small pink and white colored flowers.

An herb that comes from the young leaves and berries of a Japanese prickly ash tree named Sansho. The leaves have a refreshing mint-like flavor and are used as a garnish in Japanese cooking while the dried berries are ground into a powdered seasoning known as Sansho powder.

An herb plant from which juice is extracted and used as an ingredient in cough drops and cough syrup and as a flavoring in candies.

An herb that is native to Mediterranean regions of Europe, the Middle East, and North Africa. It has narrow, green, pointed leaves arranged around square stems.

An herb that resembles cilantro in its use but not in appearance. The cilantro leaves are delicately feathered where the quillquina leaves are solid and almond shaped.

A garden herb with smooth, oval to spade shaped leaves that grows on a smooth, fleshy, reddish stem....

A sweet alcoholic beverage, made as a blend of ingredients that have been enfused with the flavor of fruits, spices, herbs, creams, or various types of nuts to create the final result.

An ornamental herb with purple flowers that has been used as oil in soap and a fragrance in sachets for centuries.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.

A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.

A fortified wine that has been seasoned with herbs and spices that is served as an aperitif. French in origin, this beverage is available as a red wine, known as Dubonnet rouge or a white wine referred to as Dubonnet Blanc.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

An herb jelly made from the stems and leaves of the mint plant. This jelly which is bright green in color, has a pleasant aroma and mint taste.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

Refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor.

A hardy plant used as an herb that grows in temperate zones throughout the world. The sweet, spicy, and slightly bitter and acidic roots, stems, seeds, and leaves are used for a variety of purposes.