Soups Extraordinare! : Herb Reference

Basil		This sweet and pungent herb, often attributed with Mediterranean cuisines, goes well with almost any recipie.
Bay		Bay leaves have a distinctively strong, aromatic, spicy flavor. Bay Leaves is the approved spice name, but the name "laurel" is sometimes used.
Chervil		The chervil herb tastes like celery, with a distinctly sweet and aromatic flavor.
Chili		This spicy, red seasoning is often used in the all-famous spicy chili soup, but can be used to spice up any tomato-based soup.
Chives		Chives, a thin, reedy member of the onion family, has a delicate, peppery-onion flavor.
Cumin		Cumin is actually the ground seed of the herb Cuminum. This pungent powder is a critical ingredient in chili powder and has strong ties in Mexican cuisine.
Dill		The dill plant and its seeds have distinct flavors. Dill weed has a tea-like flavor with rye notes. The dill seed has a stronger flavor than dill weed.
Fennel		Fennel is ground from the seeds of the fennel plant. Fennel has a slight licorice flavor with some menthol undertones.
Garlic		Garlic has a very strong, pungent taste which often leads to bad breath. Cloves must be removed from the papery bulb before using them in soups.
Marjoram		Marjoram is slightly minty and sweet, but has some slight bitter undertones.
Parsley		Parsley is the most well known herb. Parsley adds color to your dishes and has a green, vegetative taste.
Pepper		Black pepper is usually ground. This is a popular seasoning for recipies and for everyday meals.
Rosemary		Rosemary has a kind of pine-woody smell with a fresh, bittersweet flavor.
Sage		Sage has a very strong pine-woody and medicinal flavor, with a very strong aroma.
Savory		Savory has a sharp minty and medicinal flavor with a strong aroma.
Thyme		Thyme has a musty/minty taste, with a warm aroma like hay.
Turmeric		Turmeric is a very powerful yellow coloring agent. It has a slightly pungent, bitter flavor with an earthy aroma.

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