a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions

アレクサンダー, アレクサンダーの植物
a herb with blue-purple flowers, known for its medicinal and soothing properties

アルカネット, アルカネット草
a herbaceous plant known for its aromatic and medicinal properties

アンジェリカ, セイヨウシシウド
a genus of aromatic plants commonly known as mugworts or wormwoods

アーティミシア, wormwood(ウィームウッド)
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads

ボリジ, ブルーハーブ
the fresh green leaves of a plant of the parsley family that is used in cooking

セルフィーユ, シェルビル
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

チコリ, キクニガナ
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb

チャイブ, 細ネギ
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food

コリアンダー, 香菜
a scented annual herb of the parsley family used as a culinary or medicinal herb

ディル, フィール
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

フェンネル, ウイキョウ
a type of vegetable having a strong smell and spicy flavor that is used in cooking

ニンニク, ガーリック
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes

ヒソップ, ヒッソップ
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine

リコリス, 甘草(かんぞう)
a scented herb of the mint family, native to Southern Europe and used in cooking

マジョラム, オレガノ
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes

マスティック, マスティック樹脂
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking

ミント, ハッカ
a scented wild plant of the marjoram family, the leaves of which are used in cooking

オレガノ, オレガノの葉
an aromatic plant with curly green leaves, used for garnishing food or in cooking

パセリ, イタリアンパセリ
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent

ペニーロイヤル, ミントバジル
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications

ペパーミント, ハッカ
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes

ポーチュラカ, ヌルデ
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues

クワシア, クワシア樹皮
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking

ローズマリー, 迷迭香(めいちょうこう)
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes

ルー(ハーブ), ヒホウ(薬草)
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb

セージ, サージ
a herb with a cucumber-like flavor often used in salads and dressings

サラダバーネット, サラダバーネッツ
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring

ササフラス, サフラス
a herb known for its aromatic and peppery flavor, often used in culinary dishes

セイボリー, セイボリーハーブ
a European plant that is from the dock family, the leaves of which add a sour taste to the food

ルバーブ, スイバ
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted

スペアミント, 西洋ハッカ
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine

スパイクナード, スパイケナード
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking

タラゴン, エストラゴン
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers

ウッドルフ, ワルナスビ
a plant with bright orange or yellow flowers that produces seeds rich in oil

サフラワー, ベニバナ
