DILL: Both the seed and the leaves have their own distinct
flavors.
EPAZOTE: This herb is best described as having a flavor
most similar to cilantro, but more pungent.
FENNEL: This is the traditional ingredient in fish recipes.
It can be used for its leaves and seeds. The Florence fennel
is grown for its bulb. The flavor resembles licorice.
LAVENDER: Extensively cultivated for perfume, , lavender is also
sought after for its medicinal values. The oil extracted from the
plant makes a powerful antiseptic.
MARJORAM: It has a similar flavor to oregano, except it is
sweeter, more mild, and has more fragrance.
MINT: There are hundreds of known varieties of mint, but
fortunately, many of them do not differ much in flavor and can be
used interchangeably. The two most common are spearmint and
peppermint.
OREGANO: This is a favorite herb in Greece and it is also
very popular in Italian and Mexican recipes. It has a robust flavor
with a hint of clove.
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