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Ingrédients alimentaires - Herbes
Ici, vous apprendrez les noms de différentes herbes en anglais telles que « 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
a herb with blue-purple flowers, known for its medicinal and soothing properties
alkanet
a herbaceous plant known for its aromatic and medicinal properties
angélique
a genus of aromatic plants commonly known as mugworts or wormwoods
artemisia
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
chicorée
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
ciboulette
an herb known for its soothing aroma and potential therapeutic properties
sauge sclarée
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
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
a herb known for its lemony fragrance and soothing properties
mélisse
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
cerfeuil
a scented herb of the mint family, native to Southern Europe and used in cooking
origan
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
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
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
pennyroyal
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
menthe poivrée
a herbaceous plant with aromatic leaves commonly used in Asian cuisine
perilla
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes
pourpier
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
quassia
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
brunelle comestible
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
sassafras
a herb known for its aromatic and peppery flavor, often used in culinary dishes
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 verte
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
spikenard
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
estragon
a herb or shrub with aromatic leaves that have a distinct minty flavor
wintergreen (n.)
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
melitte
a plant with bright orange or yellow flowers that produces seeds rich in oil
carthame
a herb with small white flowers and a pleasant, soothing aroma
camomille
