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Lebensmittelzutaten - Kräuter
Hier lernen Sie die Namen verschiedener Kräuter auf Englisch wie "Minze", "Oregano" und "Petersilie".
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a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions
alexander, smyrnium olusatrum
a herb with blue-purple flowers, known for its medicinal and soothing properties
Alkanet, Ochsenzunge
a herbaceous plant known for its aromatic and medicinal properties
Engelwurz, Angelika
a genus of aromatic plants commonly known as mugworts or wormwoods
Beifuß, Artemisia
a plant of the mint family with aromatic leaves that are eaten raw or cooked
Basilikum, Königskraut
the scented dried leaves of the bay tree, used in cooking
Lorbeerblatt, Lorbeer
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
Borretsch, Gurkenkraut
the fresh green leaves of a plant of the parsley family that is used in cooking
Kerbel, Kerbelblätter
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
Chicorée, Endivie
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
Schnittlauch, Graslauch
a leafy herb that has a strong and slightly sour taste
Koriander, Chinesische Petersilie
an herb known for its soothing aroma and potential therapeutic properties
Muskatellersalbei, echter Salbei
the dried brown flower bud of a tropical tree that is used as a spice
Gewürznelke, Nelke
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food
Koriander, Chinesische Petersilie
an aromatic herb known for its minty fragrance and medicinal properties
Costmary, Balsamkraut
a scented annual herb of the parsley family used as a culinary or medicinal herb
Dill, falscher Fenchel
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
Fenchel, Gemeiner Fenchel
a type of vegetable having a strong smell and spicy flavor that is used in cooking
Knoblauch
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
Ysop, eine krautige Pflanze mit aromatischen Blättern und kleinen violetten Blüten
a type of plant with purple flowers and a fine smell
Lavendel, eine Pflanze mit violetten Blüten und einem angenehmen Duft
a herb known for its lemony fragrance and soothing properties
Melisse, Zitronenmelisse
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine
Lakritze, Süßholz
a Southern European herb of the parsley family with edible leaves and stem
Liebstöckel, Bergsellerie
a scented herb of the mint family, native to Southern Europe and used in cooking
Majoran, Oregano
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
Mastix, Mastixharz
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
Minze, aromatische Pflanze
a pungent herb commonly used for its distinctive flavor and aroma
Senf, Sinapis
a scented wild plant of the marjoram family, the leaves of which are used in cooking
Oregano, wilder Majoran
an aromatic plant with curly green leaves, used for garnishing food or in cooking
Petersilie, Krause Petersilie
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent
Poleiminze, Flohkraut
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
Pfefferminze, Minze
a herbaceous plant with aromatic leaves commonly used in Asian cuisine
Perilla, Shiso
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes
Portulak, Postelein
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
Quassia, Bitterholz
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
Rosmarin, Meertau
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
Raute
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb
Salbei, heiliges Kraut
a herb with a cucumber-like flavor often used in salads and dressings
Pimpinelle, Kleiner Wiesenknopf
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
Sassafras, Sassafrasbaum
a herb known for its aromatic and peppery flavor, often used in culinary dishes
Bohnenkraut, schmackhaft
a European plant that is from the dock family, the leaves of which add a sour taste to the food
Sauerampfer, Ampfer
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted
grüne Minze, Krauseminze
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
Narde, indische Narde
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
Estragon, Drachenkraut
a plant having small aromatic leaves used for flavoring food
Thymian, Thymus
a herb or shrub with aromatic leaves that have a distinct minty flavor
Wintergrün, Teestrauch
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
Waldmeister, Maikraut
a plant with bright orange or yellow flowers that produces seeds rich in oil
Saflor, Färberdistel
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