Herbs

Terms	Definitions
continental parsley	also known as italian parsley. Large flat leaf. Used in Italian cooking and also good for garnishes
basil	Has a strong, warm and slightly peppery flavor with a hint of cloves. Varieties include cinnamon, garlic, lemon, chocolate and sweet
dill	aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning. Great for smoked salmon.
mint	light green has minty flavor. Used as garnish and flavouring to many sweet dishes.
chives	cylindrical leaves used fresh as a mild onion-flavored seasoning, cylindrical leaves used fresh as a mild onion-flavored seasoning. Has bright purple flowers
coriander	Old World herb with aromatic leaves and seed resembling parsley. Used in Asian and Thai dishes. Soft leaves, can be confused with parlsey
sage	aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
tarragon	Long, narrow, dark green leaves with a strong flavor that is essential in many French dishes.
oregano	pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets. Great in Italian dishes and tomatoes
majoram	A somewhat cold-sensitive perennial herb or undershurb with sweet pine and citrus flavours
rosemary	extremely pungent leaves used fresh or dried as seasoning for especially meats
fennel	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
chervil	fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
cilantro	parsley-like herb used as seasoning or garnish
thyme	leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables