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Mga Sangkap ng Pagkain - Mga halamang gamot
Dito mo malalaman ang mga pangalan ng iba't ibang halamang gamot sa Ingles tulad ng "mint", "oregano", at "parsley".
Repasuhin
Flashcards
Pagbaybay
Pagsusulit
a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions
alexanders, pilewort
a herb with blue-purple flowers, known for its medicinal and soothing properties
alkanet, δαχτυλία (daktilia)
a herbaceous plant known for its aromatic and medicinal properties
angelika, anghelika
a genus of aromatic plants commonly known as mugworts or wormwoods
artemisia, mugwort
a plant of the mint family with aromatic leaves that are eaten raw or cooked
basiliko, balbas pusa
the scented dried leaves of the bay tree, used in cooking
dahon ng laurel, laurel
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
borash, borah
the fresh green leaves of a plant of the parsley family that is used in cooking
sambong, escarole
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
kikuriyang buto, kikuriyang dahon
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
sibuyas-dahon, sibuyas-berde
an herb known for its soothing aroma and potential therapeutic properties
clary sage, salvia clarea
the dried brown flower bud of a tropical tree that is used as a spice
bawang, kalamansi
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food
koriandro, sinaflawan
an aromatic herb known for its minty fragrance and medicinal properties
costmary, damong-gamot na costmary
a scented annual herb of the parsley family used as a culinary or medicinal herb
dilaw, dill
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
sampalok, pansit-pansitan
a type of vegetable having a strong smell and spicy flavor that is used in cooking
bawang, sibuyas-ziyang
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
husop, hysop
a herb known for its lemony fragrance and soothing properties
balms lemon, damo ng limon
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine
patis, licorice
a Southern European herb of the parsley family with edible leaves and stem
lovage, labanos
a scented herb of the mint family, native to Southern Europe and used in cooking
marjoram, oregano
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
mastica, resina de mastiko
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
menta, paminta
a pungent herb commonly used for its distinctive flavor and aroma
mustasa, mustard
a scented wild plant of the marjoram family, the leaves of which are used in cooking
oregano, orégano
an aromatic plant with curly green leaves, used for garnishing food or in cooking
perehil, parsley
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent
pang-panghuan, pang-akit ng insekto
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
peppermint, pudina
a herbaceous plant with aromatic leaves commonly used in Asian cuisine
perilla, sesame leaves
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes
purslane, purslansa
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
kwasya, kwasya
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
romero, rosemary
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
ruwela, ruwe
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb
salo, sage
a herb with a cucumber-like flavor often used in salads and dressings
bidadari, salad burnet
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
sasa, sasafras
a herb known for its aromatic and peppery flavor, often used in culinary dishes
sabaw, paborito at nakakatakam na herbs
a European plant that is from the dock family, the leaves of which add a sour taste to the food
sorrel, asarol
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted
spearmint, mintsang berde
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
spikenard, mga ugat ng spikenard
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
estragon, tarragon
a herb or shrub with aromatic leaves that have a distinct minty flavor
sampaguita, bawang na mint
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
mga pag-aalaga, matamis na damo
a plant with bright orange or yellow flowers that produces seeds rich in oil
safflower, sakan
a herb with small white flowers and a pleasant, soothing aroma
kamomila, chamomile
