Herb
Of seasoning.
Aromatic potherb used in cookery for its savory qualities.
This concept's ID is @1~42117
Contains
- tea
Dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds...
- savory
Either of two aromatic herbs of the mint family.
- sage
Aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game...
- dill
Aromatic threadlike foliage of the dill plant used as seasoning.
- sweet woodruff
Fragrant dark green leaves used to flavor May wine.
- sweet cicely
Fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried...
- tarragon
Fresh leaves (or leaves preserved in vinegar) used as seasoning.
- thyme
Leaves can be used as seasoning for almost any meat and stews and stuffings and vegetable...
- chervil
Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and...
- marjoram
Pungent leaves used as seasoning with meats and fowl and in stews and soups and omelet...
- caraway
Leaves used sparingly in soups and stews.
- lemon balm
Lemony leaves used for a tisane or in soups or fruit punches.
- mint
The leaves of a mint plant used fresh or candied.
- costmary
Leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings.
- bay leaf
Dried leaf of the bay laurel.
- coriander
Parsley-like herb used as seasoning or garnish.
- angelica
Aromatic stems or leaves or roots of Angelica Archangelica.
- fennel
Leaves used for seasoning.
- lovage
Stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like...
- basil
Leaves of the common basil; used fresh or dried.
- chives
Cylindrical leaves used fresh as a mild onion-flavored seasoning.
- fines herbes
A mixture of finely chopped fresh herbs; "an omelet flavored with fines herbes".
- rosemary
Extremely pungent leaves used fresh or dried as seasoning for especially meats.
- rue
Leaves sometimes used for flavoring fruit or claret cup but should be used with great caution:...
- borage
An herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in...
- hyssop
Bitter leaves used sparingly in salads; dried flowers used in soups and tisanes.
- comfrey
Leaves make a popular tisane; young leaves used in salads or cooked.
- parsley
Aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food.