Bay leaf (plural bay leaves), Greek Daphni, Romanian Dafin, Portuguese Louro; is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
General Description
Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical [...]
Basil
Common Names
English: basil
French: basilic
German: basilikum, basilienkraut
Indian: tulsi
Italian: basilico
Spanish: albahaca
Scientific Names
Species: Ocimum basilicum L.
Family: Lamiaceae (Labiatae)
Origin
Tropical Old World: central Africa and Southeast Asia.
Basils are annuals with toothed, pointed-oval leaves. Basils must be grown under cover or in warm position in colder regions. Basils of the Family Lamiaceae (Labiatae) are low-growing plants.
Basils are cultivated as a [...]
About Arugula
Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a “peppery-mustardy” flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. You can substitute most any green [...]
