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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, アルカネットの草
a herbaceous plant known for its aromatic and medicinal properties
アンジェリカ, ハーブのアンジェリカ
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
ボリジ
the fresh green leaves of a plant of the parsley family that is used in cooking
チャービル
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, チコリの葉
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
an herb known for its soothing aroma and potential therapeutic properties
クラリセージ, クラリセージの香草
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
a scented annual herb of the parsley family used as a culinary or medicinal herb
ディル, ダイル
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
a type of vegetable having a strong smell and spicy flavor that is used in cooking
にんにく
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
ヒソップ
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
a Southern European herb of the parsley family with edible leaves and stem
ラヴェッジ, セリ
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
マスチック, マスチック樹脂
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
ミント
a scented wild plant of the marjoram family, the leaves of which are used in cooking
オレガノ, マジョラム
an aromatic plant with curly green leaves, used for garnishing food or in cooking
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, ペニーロイヤルミント
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
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
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
ローズマリー
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
ルタ
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb
セージ
a herb with a cucumber-like flavor often used in salads and dressings
サラダバーネット, サラダハーブ
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
ササフラス
a herb known for its aromatic and peppery flavor, often used in culinary dishes
セイボリー
a European plant that is from the dock family, the leaves of which add a sour taste to the food
ソレル
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, ミント
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
スパイケナード, ナード
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
タラゴン
a herb or shrub with aromatic leaves that have a distinct minty flavor
ウィンターグリーン (名詞), ミント (名詞)
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
ウッドラフ, 草
a plant with bright orange or yellow flowers that produces seeds rich in oil
サフラワー
