Congratulations! You've finished the Herbs and Spices lesson. Great job!

Below you can review all the material you've gone through and revise whichever way is best suited for you. :)

  • Coriander /ˌkɒr.iˈæn.dər/

    Fresh coriander is readily available in most supermarkets.

  • Artichoke /ˈɑː.tɪ.tʃəʊk/

    Artichoke leaf has been shown to lower cholesterol.

  • Rosemary /ˈrəʊz.mər.i/

    They were served lamb and rosemary and she surprised herself by eating greedily.

  • Bay leaves /ˈbeɪ ˌliːf/

    Bay leaves are very helpful to our health.

  • Mint leaves

    When your stomach feels sick, drinking a cup of tea from mint leaves can give you relief.

  • Basil /ˈbæz.əl/

    It’s the basil that gives the sauce its essential character.
     

  • Clove /kləʊv/

    Clove oil has a numbing effect in addition to bacteria-fighting powers.

  • Shallot /ʃəˈlɒt/

    Garlic is cultivated in the same manner as the shallot.

  • Turmeric /ˈtɜː.mər.ɪk/

    Her turmeric pies are a great favorite.

  • Garlic /ˈgɑː.lɪk/

    I love the taste of garlic.

  • Ginger /ˈdʒɪn.dʒər/

    It didn’t taste much of ginger.

  • Onion /ˈʌn.jən/

    As you peel away the onion skin, you will find another skin underneath.
     

  • Lemongrass /ˈlem.ənˌgrɑːs/

    Lemongrass has an unusual and rather interesting entree segment in its menu.

  • Chives /tʃaɪvz/

    When vegetables are cooked, I often add chives and drained scallops.
     
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