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A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

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