The Ingredient Library · A family shelf
Herbs
The leafy, aromatic plants used fresh or dried to season food rather than to feed.
What belongs here Basil, sage, rosemary, thyme, parsley, mint, bay and the other leaf herbs, with their flowers and tender stems.
3 profiles on this shelf
Herbs,
one ingredient at a time.
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Categories
Only categories with a published profile are listed. The library is an evolving collection; more ingredients are added as each one is photographed, written and reviewed.
3 ingredients
Herbs
Basil
Ocimum basilicum
The summer herb of the Italian kitchen: soft, aromatic leaves that belong with tomato, olive oil and bread, and lose their scent the moment they are cooked too long.
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Herbs
Rosemary
Salvia rosmarinus (formerly Rosmarinus officinalis)
Needle-leaved, piney and robust: the evergreen of roast potatoes, lamb and focaccia, and a shrub that thrives on neglect.
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Herbs
Sage
Salvia officinalis
Grey-green, velvety leaves with a warm, resinous flavour that belongs with butter, pumpkin, pork and veal.
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This ingredient profile is provided for culinary and general educational purposes. It is not medical advice and does not recommend an ingredient as a treatment. Anyone who is pregnant, managing a medical condition, allergic, or taking medication should consult an appropriate healthcare professional before using concentrated herbal preparations or supplements.