herbs [1]![click to hear](/images/speaker.jpg)
Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.
anise ![click to hear](/images/speaker.jpg)
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](/images/speaker.jpg)
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](/images/speaker.jpg)
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](/images/speaker.jpg)
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](/images/speaker.jpg)
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](/images/speaker.jpg)
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](/images/speaker.jpg)
Wild, slightly more flavorful variety of marjoram; extensively used in Mediterranean cooking, it goes especially well with tomato dishes.
sweet bay ![click to hear](/images/speaker.jpg)
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](/images/speaker.jpg)
Used primarily for its leaves and seeds, it imparts flavor to vinegar and pickles as well as to salmon and herring.