|continental parsley|| |
also known as italian parsley. Large flat leaf. Used in Italian cooking and also good for garnishes
Has a strong, warm and slightly peppery flavor with a hint of cloves. Varieties include cinnamon, garlic, lemon, chocolate and sweet
aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning. Great for smoked salmon.
light green has minty flavor. Used as garnish and flavouring to many sweet dishes.
cylindrical leaves used fresh as a mild onion-flavored seasoning, cylindrical leaves used fresh as a mild onion-flavored seasoning. Has bright purple flowers
Old World herb with aromatic leaves and seed resembling parsley. Used in Asian and Thai dishes. Soft leaves, can be confused with parlsey
aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
Long, narrow, dark green leaves with a strong flavor that is essential in many French dishes.
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets. Great in Italian dishes and tomatoes
A somewhat cold-sensitive perennial herb or undershurb with sweet pine and citrus flavours
extremely pungent leaves used fresh or dried as seasoning for especially meats
any of several aromatic herbs having edible seeds and leaves and stems
|bay leaves|| |
Dried leaves of the laurel shrub. Use in soups, stews and tomato sauces, and in shellfish boils. Remove leaf before serving
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
parsley-like herb used as seasoning or garnish
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
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