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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.

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

An olive, traditionally from France, that has been cured in light brine, and marinated in herbes de Provence, which are selected herbs from Provence, France.

A kitchen utensil that can be used to grind, crush, mince, or cut herbs into smaller bits for seasoning sauces, soups, salads, and other foods.

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.

Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out.

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

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.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

Butter that has been blended with herbs and other seasonings. It can be used as an ingredient for various dishes such as a stuffed chicken breast in which ingredients including the herb butter are stuffed into a split breast and baked.

A type of utensil used to hold small amounts of herbs that are to be placed in simmering liquids in order the enhance or infuse the herbal flavors into the simmering solution.

A traditional French mixture of native herbs that combines chopped chervil, chives, parsley, and tarragon.

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.