PARSLEY: This herb comes in two main varieties: curly and
flat (Italian parsley). Italian parsley is better for cooking because
it stands up better to heat and is more flavorful.
ROSEMARY: This is a strong spicy herb that has a pine-like
fragrance to it.
SAGE: This is one of those herbs that art not limited to
culinary use. In the past, it was used for its healing powers.
SAVORY: This herb, with its slightly sharp-peppery flavor,
should be used sparingly. There are two varieties, winter and
summer. Winter savory is spicier than summer savory.
SORREL: This leafy herb has a sharp, sour, lemony taste
that is similar to rhubarb.
TARRAGON: The flavor is unmistakably similar to licorice,
with a hint of mint. Because of its intense flavor, it should be
used sparingly. It has a tendency to remove fishy flavor from fish.
THYME: Its flavor is best described as spicy and clove-like.
Variety includes: Lemon, English, French, Common, and Caraway.
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