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

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

A type of herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

Any of the varieties of eggplant that are referred to as Chinese, Japanese, or Thai. The Asian eggplants, which are typically sweeter in flavor, vary more in shape and color than the American eggplants.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

Often considered to be a perennial ornamental for use in gardens, Germander is a herb that is used in the food industry for the production of beverages or a herb considered by some to be helpful with medical problems.

A variety of the Asian eggplant characterized by their long, thin shape and purple coloring. Providing the most delicate flavor of all eggplant varieties, Chinese Eggplant has a deliciously sweet and meaty flesh that is seedless.

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

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

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

egg plant, egplant, vegetable, fruit,,

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 small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.