Potravinové Ingredience - Byliny
Zde se naučíte názvy různých bylin v angličtině, jako je "máta", "oregáno" a "petržel".
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a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions
alexandr, smyrnium olusatrum
a herb with blue-purple flowers, known for its medicinal and soothing properties
alkanet, plicník
a herbaceous plant known for its aromatic and medicinal properties
andělika, andělský kořen
a genus of aromatic plants commonly known as mugworts or wormwoods
pelyněk, artemisie
a plant of the mint family with aromatic leaves that are eaten raw or cooked
bazalka, královská bylina
the scented dried leaves of the bay tree, used in cooking
bobkový list, vavřín
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
brutnák, brutnák lékařský
the fresh green leaves of a plant of the parsley family that is used in cooking
kerblík, listy kerblíku
a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad
čekanka, endivie
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
pažitka, šnytlík
a leafy herb that has a strong and slightly sour taste
koriandr, čínská petržel
an herb known for its soothing aroma and potential therapeutic properties
šalvěj muškátová, šalvěj lékařská
the dried brown flower bud of a tropical tree that is used as a spice
hřebíček, poupě hřebíčku
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food
koriandr, čínská petržel
an aromatic herb known for its minty fragrance and medicinal properties
costmary, balzámová bylina
a scented annual herb of the parsley family used as a culinary or medicinal herb
kopr, falešný fenykl
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
fenykl, fenykl obecný
a type of vegetable having a strong smell and spicy flavor that is used in cooking
česnek
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
yzop, bylinná rostlina s aromatickými listy a malými fialovými květy
a type of plant with purple flowers and a fine smell
levandule, rostlina s fialovými květy a příjemnou vůní
a herb known for its lemony fragrance and soothing properties
meduňka, citronová meduňka
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine
lékořice, sladké dřevo
a Southern European herb of the parsley family with edible leaves and stem
libeček, horský celer
a scented herb of the mint family, native to Southern Europe and used in cooking
majoránka, oregáno
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
mastix, mastixová pryskyřice
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
máta, aromatická rostlina
the edible leaves of mustard plants, typically cooked as greens
hořčice, hořčičné listy
a scented wild plant of the marjoram family, the leaves of which are used in cooking
oregano, divoká majoránka
an aromatic herb with flat or curly leaves, typically chopped and used to garnish or season food
petržel, petržel
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent
polej obecná, všelék
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
peprmint, máta
a herbaceous plant with aromatic leaves commonly used in Asian cuisine
perila, shiso
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes
šrucha, portulák
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
quassie, hořké dřevo
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
rozmarýn, mořská rosa
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
routa
aromatic gray-green leaves, fresh or dried, used as a seasoning for meats, poultry, and game
šalvěj, bylina šalvěj
a herb with a cucumber-like flavor often used in salads and dressings
krkavec, krvavec
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
sassafras, sassafrasový strom
a herb known for its aromatic and peppery flavor, often used in culinary dishes
saturejka, chutný
a European plant that is from the dock family, the leaves of which add a sour taste to the food
šťovík, kyseláč
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted
zelená máta, kadeřavá máta
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
nard, indický nard
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
estragon, dračí bylina
the aromatic leaves of plants of the genus Thymus, used fresh or dried to season meats, stews, stuffings, and vegetables
tymián, mateřídouška obecná
a herb or shrub with aromatic leaves that have a distinct minty flavor
libavka, lesní čaj
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
mařinka vonná, svízel vonný
a plant with bright orange or yellow flowers that produces seeds rich in oil
světlice barvířská, falešný šafrán
a herb with small white flowers and a pleasant, soothing aroma
heřmánek, pravý heřmánek
