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herbs [1]click to hear

Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.
herbs [1] anise mint thyme sage basil tarragon oregano sweet bay dill

anise click to hear

Extensively used in making candy (licorice) and liqueurs (pastis), its edible leaves and seeds can flavor savory as well as sweet dishes.

mint click to hear

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.

thyme click to hear

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.

sage click to hear

Its pungent flavor complements a variety of dishes; it is often used with pork, duck and goose, as well as in Italian veal dishes.

basil click to hear

A popular choice for seasoning tomato and pasta dishes, it is also one of the main ingredients in pistou and Italian pesto.

tarragon click to hear

Has a slightly bitter, peppery anise flavor that complements bland foods; it is often used with chicken and is always used in béarnaise sauce.

oregano click to hear

Wild, slightly more flavorful variety of marjoram; extensively used in Mediterranean cooking, it goes especially well with tomato dishes.

sweet bay click to hear

The dried leaves must be used sparingly; it is an ingredient in bouquets garnis and is used to flavor soups and stews.

dill click to hear

Used primarily for its leaves and seeds, it imparts flavor to vinegar and pickles as well as to salmon and herring.