French Cooking Terms

asparagus that is white caused by the absence of chlorophyll from burying the plant under mulch

• white asparagus

• morels

• leeks

• shallots

• anchovies

type of mushroom with a smoky, earthy, nutty flavor

• white asparagus

• morels

• leeks

• shallots

• anchovies

plant related to the onion with an elongated cylindrical bulb

• white asparagus

• morels

• leeks

• shallots

• anchovies

small bulb that resembles an onion

• white asparagus

• morels

• leeks

• shallots

• anchovies

small fish preserved in salt and oil

• white asparagus

• morels

• leeks

• shallots

• anchovies

herb related to onions; 1 of the 4 fine herbs of French cooking

• chives

• flat leaf parsley

• chervil

• tarragon

• Nicoise olives

type of parsley with large, flat leaves; 1 of the 4 fine herbs of French cooking

• chives

• flat leaf parsley

• chervil

• tarragon

• Nicoise olives

herb used in French omelets, salads, and soups; 1 of the 4 fine herbs of French cooking

• chives

• flat leaf parsley

• chervil

• tarragon

• Nicoise olives

herb used in seasoning chicken, fish, and eggs; 1 of the 4 fine herbs of French cooking

• chives

• flat leaf parsley

• chervil

• tarragon

• Nicoise olives

small, oval olive purple-brown to brown-black in color that is cured in brine and packed in olive oil

• chives

• flat leaf parsley

• chervil

• tarragon

• Nicoise olives