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A leafy, green herb that is a member of the mint family of plants. Providing an intense but sweet and subtle flavor, Basil is a very common ingredient used in Mediterranean cooking.

A type of basil that has two varieties, red and green. The green variety has reddish-purple stems and reddish-purple veins running through its green leaves.

A ham that is not cooked or cured prior to preparation. When selecting a fresh ham, look for one that is encased in a layer of firm white fat, and contains meat that is well marbled with coloring that may range from a grayish-pink from younger hogs to a light rose color from older hogs.

The opposite of flat/stale. A descriptor of wine with a lively, fruity acidity.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

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

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

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.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.