Herbs, but not in a Little Jar Quiz

Answer: Parsley

Native to the central Mediterranean region (Italy, Algeria, Tunisia), parsley comes in two varieties, flat-leafed and curly.
Widely used in European, Middle Eastern and American cooking, it is often used as a garnish. It can also form part of a salad or sandwich filling. In Italy it is also an ingredient of "salsa verde". In the Middle East, it is a key ingredient in salads such as "tabbouleh" which is widely found in Lebanon.

Answer: Chives

Part of the "allium" genus of edible onions, chives is not only the smallest species but also the only one native to both the Old World and the New World.
Popular in traditional dishes in both France and Sweden, they tend to have a milder flavor than other onion species such as garlic, shallot and leek. Chives are an integral part of the traditional Swedish midsummer herring-based dish "gräddfil".

Answer: Thyme

You all know the song, I'm sure, "Basil, Sage, Rosemary and Thyme" or something like that anyway :)
Yes, the Egyptians used thyme in the embalming process whilst the Greeks put it in their bath. It has also been burned as incense, put in coffins, used to freshen rooms and presented to knights to give them courage in battle. Oh, and today we can add thyme to soups, stews and sauces as well as throwing some in the pan when frying steaks or chops.

Answer: Bay Leaf

Known for their distinctive fragrance and flavor, the leaves of the Bay Laurel tree (laurus nobilis) can be used either fresh or dried. "Bay Leaf" can also come from numerous other tress in the laurel family (eg. Californian Bay, the Malabathrum in India or the Indonesian Laurel). Each has slightly different flavor and strength.
Used as a flavoring since the time of the Ancient Greeks, "Bay Leaf" will be found in the ingredients list for many classic recipes from cuisines around Europe. Unlike most herbs used in cooking, though, the bay leaf is usually removed before serving

Answer: Hyssop

Native to southern Europe and the Middle East, the hyssop has long been used to relieve coughs and as an antiseptic. With a strong minty aroma, it is commonly used as an aromatic condiment and is also part of the official ingredients in the liqueur Chartreuse.

Answer: Marjoram

This is marjoram and is related to oregano, which is also sometimes called 'wild marjoram'. Marjoram is primarily cultivated for its aromatic leaves, which are often steam-distilled to produce a concentrated hydrophobic oil.

Answer: Sage

Another of Simon & Garfunkel's herbs, sage is popular in British cuisine. Providing a mildly peppery flavor, it is perhaps best-known for the 'sage & onion' stuffing that most people produce along with their turkey at Christmas time. It is also an important ingredient in Lincolnshire sausages and Sage Derby cheese.

Answer: Lemongrass

Commonly used in teas, soups and curries, lemongrass provides a citrus flavor. It can also be used to flavor meats and fish. Lemongrass oil is also used as a pesticide.

Answer: Shiso

Sometimes called 'beefsteak plant', shiso has a distinct fragrance. Whole leaves are often used as a receptacle to hold wasabi or various garnishes. There are two types of shiso leaves, red and green. The green ones are often chopped and used as a condiment with noodles. The red leaves are often used for pickling fruits such as plums

Answer: Tarragon

The four 'fines herbes' of French cooking are tarragon, chives, parsley and chervil. Tarragon is particularly widely used when cooking egg, fish and chicken dishes. It is also the principal flavoring component of classic Bearnaise sauce. In some of the former Soviet states, tarragon is also used to flavor a popular carbonated drink.