Ingrédients Alimentaires - herbes et épices
Ici, vous apprendrez les noms de différentes herbes en anglais comme "menthe", "origan" et "persil".
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a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions

alexandre, smyrnium olusatrum
a herb with blue-purple flowers, known for its medicinal and soothing properties

alkanet, buglosse
a herbaceous plant known for its aromatic and medicinal properties

angélique, herbe aux anges
a genus of aromatic plants commonly known as mugworts or wormwoods

armoise, artémise
a plant of the mint family with aromatic leaves that are eaten raw or cooked

basilic
the scented dried leaves of the bay tree, used in cooking

feuille de laurier
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads

bourrache
the fresh green leaves of a plant of the parsley family that is used in cooking

cerfeuil
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

endive, chicorée
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb

ciboulette
a leafy herb that has a strong and slightly sour taste

coriandre, persil chinois
an herb known for its soothing aroma and potential therapeutic properties

sauge sclarée, sauge musquée
the dried brown flower bud of a tropical tree that is used as a spice

clou de girofle
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food

coriandre
an aromatic herb known for its minty fragrance and medicinal properties

costmary, balsamite
a scented annual herb of the parsley family used as a culinary or medicinal herb

aneth
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

fenouil
a type of vegetable having a strong smell and spicy flavor that is used in cooking

ail
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes

hysope, une plante herbacée aux feuilles aromatiques et aux petites fleurs violettes
a type of plant with purple flowers and a fine smell

lavande
a herb known for its lemony fragrance and soothing properties

mélisse, citronnelle
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine

réglisse
a Southern European herb of the parsley family with edible leaves and stem

livèche
a scented herb of the mint family, native to Southern Europe and used in cooking

marjolaine
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes

mastic, résine de mastic
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking

menthe
a pungent herb commonly used for its distinctive flavor and aroma

moutarde, sinapis
a scented wild plant of the marjoram family, the leaves of which are used in cooking

origan
an aromatic plant with curly green leaves, used for garnishing food or in cooking

persil
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent

menthe pouliot, pouliot
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications

menthe poivrée, menthe anglaise
a herbaceous plant with aromatic leaves commonly used in Asian cuisine

pérille, shiso
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes

pourpier, portulaca
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues

quassia, bois amer
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking

romarin
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes

rue
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb

sauge
a herb with a cucumber-like flavor often used in salads and dressings

petite pimprenelle, sanguisorbe
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring

sassafras, bois de sassafras
a herb known for its aromatic and peppery flavor, often used in culinary dishes

sarriette, savoureuse
a European plant that is from the dock family, the leaves of which add a sour taste to the food

oseille
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted

menthe en épi, menthe verte
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine

nard, nard indien
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking

estragon
a plant having small aromatic leaves used for flavoring food

thym
a herb or shrub with aromatic leaves that have a distinct minty flavor

gaulthérie, thé des bois
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers

aspérule, gaillet odorant
a plant with bright orange or yellow flowers that produces seeds rich in oil

carthame, safran bâtard
a herb with small white flowers and a pleasant, soothing aroma

camomille, matricaire
Ingrédients Alimentaires |
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