liquorice-flavored seeds, used medicinally and in cooking and liquors
native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery
BASIL
leaves of the common basil; used fresh or dried
(Roman Catholic Church) the bishop of Caesarea who defended the Roman Catholic Church against the heresies of the 4th century; a saint and Doctor of the Church (329-379)
any of several Old World tropical aromatic annual or perennial herbs of the genus Ocimum
DILL
aromatic threadlike foliage of the dill plant used as seasoning
aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
OREGANO
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
aromatic Eurasian perennial
SPEARMINT
common garden herb having clusters of small purplish flowers and yielding an oil used as a flavoring
TARRAGON
fresh leaves (or leaves preserved in vinegar) used as seasoning
aromatic perennial of southeastern Russia
THYME
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables