#herb  aromatic potherb used in cookery for its savory qualities
  supertype:  flavorer__flavourer__flavoring__flavouring__seasoner__seasoning  something added to food primarily for the savor it imparts
  subtype:  sweet_basil__basil  leaves or the common basil; used fresh or dried
  subtype:  bay_leaf__bayleaf  dried leaf of the bay laurel
  subtype:  borage  leaves flavor sauces and punches; young leaves eaten in salads or cooked
  subtype:  hyssop  bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
  subtype:  caraway  leaves used sparingly in soups and stews
  subtype:  chervil  fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
  subtype:  chives  cylindrical leaves used fresh as a mild onion-flavored seasoning
  subtype:  healing_herb__healingherb__comfrey  leaves make a popular tisane; young leaves used in salads or cooked
  subtype:  coriander__Chinese_parsley__cilantro  parsley-like herb used as seasoning or garnish
  subtype:  costmary  leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
  subtype:  common_fennel__fennel  leaves used for seasoning
  subtype:  lemon_balm__lemonbalm  lemony leaves used for a tisane or in soups or fruit punches
  subtype:  lovage  stalks eaten like celery or candied like Angelica; seeds used for flavoring or pickled like capers
  subtype:  marjoram__oregano  pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
  subtype:  mint.herb  the leaves of a mint plant used fresh or candied
  subtype:  parsley  aromatic herb with flat or curly leaves
  subtype:  rosemary  extremely pungent leaves used fresh or dried as seasoning for especially meats
  subtype:  rue  leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
  subtype:  sage  aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
     subtype:  clary_sage__clarysage  fresh leaves used in omelets and fritters and with lamb
  subtype:  savoury__savory  either of two aromatic herbs of the mint family
     subtype:  summer_savoury__summer_savory  herb with delicately flavored leaves with many uses
     subtype:  winter_savoury__winter_savory  resinous leaves used in stews and stuffings and meat loaf
  subtype:  sweet_woodruff__sweetwoodruff__waldmeister  fragrant dark green leaves used to flavor May wine
  subtype:  sweet_cicely__sweetcicely  fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs
  subtype:  tarragon__estragon  fresh leaves (or leaves preserved in vinegar) used as seasoning
  subtype:  thyme  leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
  subtype:  angelica  aromatic stems or leaves or roots of Angelica Archangelica
  subtype:  dill_weed__dill  aromatic threadlike foliage of the dill plant used as seasoning
  subtype:  tea_leaf__tealeaf__tea  dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds of tea"; "they threw the tea into Boston harbor"
     subtype:  tea_bag.tea_leaf  a measured amount of tea in a bag for an individual serving of tea
     subtype:  black_tea__blacktea  fermented tea leaves
        subtype:  congou_tea__congou__congo__English_breakfast_tea  black tea grown in China
        subtype:  orange_pekoe__pekoe  a superior grade of black tea; grown in India and Sri Lanka and Java
     subtype:  green_tea__greentea  tea leaves that have been steamed and dried without fermenting
        subtype:  hyson  a Chinese green tea with twisted leaves
     subtype:  oolong  Chinese tea leaves that have been semi-fermented before being dried

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