Explore tens of thousands of sets crafted by our community.
Herb Identification
31
Flashcards
0/31
Picture of a small, green, needle-like herb
Rosemary - Often used with roasted meats and vegetables.
Picture of a delicate herb with tiny leaves
Marjoram - Similar to oregano but with a sweeter and milder taste.
Picture of a bright, lacey green herb
Cilantro (Rau Ram) - Vietnamese coriander, used in Southeast Asian dishes.
Picture of a robust herb with flat, broad leaves
Sage - Often used to season poultry and stuffing.
Picture of a zesty herb with pointed leaves
Lemongrass - Common in Thai and Vietnamese cooking.
Picture of a bushy herb with tiny, pine-like leaves
Savory (Summer Savory) - Used to season beans, meats, and stuffing.
Picture of a soft herb with flat, oval-shaped leaves
Basil - Key ingredient in pesto and pairs well with tomatoes.
Picture of a herb with long, silvery leaves
Sage (Purple Sage) - Used to add color and flavor to meat dishes.
Picture of a bold green herb with elongated leaves
Lovage - Similar to celery, used to enhance soups and stocks.
Picture of a soft, gray-green colored herb
Sage - Used to flavor savory dishes, especially pork, beans, and poultry.
Picture of a round, serrated leaf herb
Cilantro - Popular in salsas, chutneys, and as a fresh garnish.
Picture of a small, green, circular leafed herb
Marjoram - Sweet and bright flavor, used in soups, sauces, and poultry dishes.
Picture of a soft, dense herb with light green leaves
Fennel (Fennel Fronds) - Adds a mild anise-like flavor to salads and fish dishes.
Picture of a small, robust green herb with tiny, rounded leaves
Thyme (Lemon Thyme) - Used to infuse seafood and poultry with a citrus note.
Picture of a fresh, earthy herb with ribbed, round leaves
Coriander - Used in spice blends, marinades, and as a garnish.
Picture of a small, pungent green herb
Oregano - Common in Greek and Italian seasoning blends.
Picture of a vibrant green herb with scallop-edged leaves
Italian Parsley - Used in salads, sauces, and as a garnish.
Picture of a green bulb with feathery leaves
Fennel - Bulb used as a vegetable, leaves as an herb to flavor dishes.
Picture of an evergreen-like herb with a pungent aroma
Rosemary - Adds a pine-like flavor to grilling meats and vegetables.
Picture of a green, feathery herb
Dill - Used to flavor fish, potatoes, and yogurt dips.
Picture of a tall herb with long, thin blades
Chives - Used as a topping for baked potatoes, soups, and egg dishes.
Picture of a spicy herb with serrated leaves
Cilantro - Common in Mexican, Indian, and Asian cuisines.
Picture of a green herb with needle-like leaves
Thyme - Ideal for slow-cooking dishes and aromatic oils.
Picture of a bright green herb with jagged leaves
Shiso (Perilla) - Japanese herb used in sushi, salads, and garnishes.
Picture of a dark green, shiny leafed herb
Bay Leaves - Used in stews, soups, and braises.
Picture of a leafy herb with a saw-toothed edge
Mint - Used in teas, cocktails, and to flavor lamb.
Picture of a bright green, ruffled herb
Parsley - Used for garnishing and flavoring soups, salads, and sauces.
Picture of a herb with narrow, dark green leaves
Thyme - Used to season meats, soups, and stews.
Picture of a flat green herb with bright green leaves
Italian Parsley (Flat-Leaf Parsley) - Features prominently in Mediterranean, Middle Eastern, and American cooking.
Picture of a tall herb with wide leaves
Tarragon - Used in French cooking for sauces, such as béarnaise.
Picture of a tender herb with small, round leaves
Lemon Balm - Used to add a lemony flavor to desserts and drinks.
© Hypatia.Tech. 2024 All rights reserved.
