Herbs

Herbs

Of or relating to plants or parts of plants that have a primary use for food, flavoring, medicine, or perfume.

Industry: Plants

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Herbs

saponins

Plants; Herbs

Saponins are naturally occurring surfactants form soapy leather when dissolve in water.

A Mediterranean herb, rosemary looks like pine needles on a woody stick. This herb’s assertive flavor pairs well with lamb, many vegetables and seafood, but it should be used in moderation. If using ...

sage 

Plants; Herbs

A perennial that grows profusely in Italy, sage has aromatic, soft, gray-green leaves. In Roman times, this pungent herb was valued for its medicinal properties. Today, its chief use is in the ...

tarragon

Plants; Herbs

 This mildly sweet herb has long, narrow, deep green leaves and a taste reminiscent of anise. Take care when adding tarragon, as its relatively strong flavor can overpower delicate ingredients. ...

thyme 

Plants; Herbs

One of the most important culinary herbs of Europe, thyme delivers a floral, earthy flavor to all types of food, including vegetables (especially roots and tubers) and poultry. One variety, lemon ...

basil

Plants; Herbs

Used in kitchens throughout the Mediterranean and in Southeast Asia, basil tastes faintly of anise and cloves. Many different varieties are available, including common green Italian basil and ...

bay

Plants; Herbs

These elongated gray-green leaves are used to flavor sauces, soups, stews and braises, imparting a slightly sweet, citrusy, nutty flavor. Remove bay leaves from a dish before serving. Fresh bay ...