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A heavily perfumed, reddish green leaf mint with a citrus fragrance and flavor. It is used in tea and fruit desserts and is a nice addition in potpourris.

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

A variety of mint that is from the apple mint family of mint herbs. Pineapple Mint has green leaves with variegated ivory to yellow colored veins.

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 sweet topping as well as a cooking and baking ingredient made from chocolate based foods with sweeteners added.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

A flavoring or infusing process that is used to alter and enhance the natural flavor of a beverage. It begins by heating a beverage and then adding a spice or various mulling spices, which includes herbs, to the warm drink.

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

A sweet, but very strong spice obtained as an unopened flower bud from tropical evergreen trees, belonging to the myrtle tree family.