sorrel

almonds

apples

avocados

bacon

basil

BUTTER, UNSALTED

carrots

caviar

chard

CHEESE: Emmental, goat, Gruyère, Parmesan, pecorino, ricotta, Swiss

chervil

chicken

chives

cilantro

collard greens

CREAM

crème fraîche

cucumbers

dandelion greens

dill

EGGS: egg-based dishes, omelets

escarole

FISH

French cuisine

garlic

grapes

greens

leeks

lemon verbena

lemon, juice

lentils, esp. green

lettuce

lovage

marinades

meats

mint

mushrooms

mussels

mustard

nutmeg

olive oil

onions

paprika

parsley, flat-leaf

parsnip

pepper: black, white

pork

potatoes, esp. new, russet

poultry

rice

salads (say some)

salads (say some)

salmon

salmon, smoked

salt

sauces, cream

seafood

shad

shallots

shellfish

SOUPS, esp. creamy vegetable

sour cream

SPINACH

STOCKS: chicken, veal, vegetable

stuffings

tarragon

tea sandwiches

thyme, lemon

tomatoes

trout

veal

vegetarian dishes

vinegar, red wine

watercress

wine, dry white