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Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

Food that has been enhanced with nutrients in order to improve the food for a specific purpose. Nutrients, such as calcium, fiber, soy protein, and herbs to name a few, are added to food to improve the nutritional value of the product.

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

Refers to a Russian version of hors d'oeuvres or appetizers. In Russia, Zakuski may be a small plate filled with foods such as smoked fish, herbs, tomato and cucumber slices, caviar, and assorted cheeses which are served before the main meal.