ARUGULA: This is a member of the mustard family. It has a
distinct smoky yet spicy (peppery) flavor.
BASIL: This is probably the most versatile herb.
It comes in a variety of flavors, including lemon, Thai, cinnamon,
and opal basil.
OPAL BASIL: This basil has a strong, aromatic scent. Its
purple leaves give it decorative values.
BAY LEAVES: In addition to flavoring, it is also used for
ornamental reasons. The leaves are not edible, but have a strong
distinctive flavor. If using fresh leaves, it is better shredded
before use for maximum flavor.
CHERVIL: It is similar in appearance to parsley, but
smaller. The flavor has a mild hint of parsley with anise and pepper.
Add near the end of cooking to flavor stews, fish and steamed
vegetables.
CHIVES: The delicate onion and garlic flavor makes this
herb a compliment to many dishes.
CILANTRO (CORIANDER): Also known as Chinese and
Mexican parsley, cilantro is an important ingredient in Asian and
Latin cuisine. It is also popular in southwestern dishes. The entire
leaf and stem can be used.
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