Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.
Extensively used in making candy (licorice) and liqueurs (pastis), its edible leaves and seeds can flavor savory as well as sweet dishes.
Gives a refreshing taste to numerous sweet and savory dishes, such as lamb; its aromatic essential oil is used to flavor candy, liqueurs and many other types of food.
Used with parsley and sweet bay to make bouquets garnis; because it withstands lengthy cooking, it is a popular choice for flavoring soups and stews.
Its pungent flavor complements a variety of dishes; it is often used with pork, duck and goose, as well as in Italian veal dishes.
A popular choice for seasoning tomato and pasta dishes, it is also one of the main ingredients in pistou and Italian pesto.
Has a slightly bitter, peppery anise flavor that complements bland foods; it is often used with chicken and is always used in béarnaise sauce.
Wild, slightly more flavorful variety of marjoram; extensively used in Mediterranean cooking, it goes especially well with tomato dishes.
The dried leaves must be used sparingly; it is an ingredient in bouquets garnis and is used to flavor soups and stews.
Used primarily for its leaves and seeds, it imparts flavor to vinegar and pickles as well as to salmon and herring.