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.