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a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions
알렉산더스, 알렉산더
a herb with blue-purple flowers, known for its medicinal and soothing properties
알카넷(Alkanet), 알카넷 풀(Alkanet Herb)
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
보라지, 보라지풀
the fresh green leaves of a plant of the parsley family that is used in cooking
샤부샤부, 치르빌
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
치커리, 치커리 뿌리
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
부추, 차즈
an herb known for its soothing aroma and potential therapeutic properties
클라리세이지, 클라리 세이지
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food
고수, 실란트로
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
회향, 펜넬
a type of vegetable having a strong smell and spicy flavor that is used in cooking
마늘, 갈릭
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
히솝, 하솝
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine
감초, 리코리시
a scented herb of the mint family, native to Southern Europe and used in cooking
마조람, 오레가노
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
뮤스틱, 수지
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
민트, 박하
a scented wild plant of the marjoram family, the leaves of which are used in cooking
오레가노, 마조람풀
an aromatic plant with curly green leaves, used for garnishing food or in cooking
파슬리, 이탈리안 파슬리
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent
페니로얄 (pennyroyal), 페키로알 (pekhiral)
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
페퍼민트, 박하
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes
쇠비름, 비름나물
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
콰시아, 콰시아 나무의 껍질에서 유래한 쓴맛이 나는 약초
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
로즈마리, 향기로운 풀
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
루에 (rue), 루 (ru)
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb
세이지, 샐비어
a herb with a cucumber-like flavor often used in salads and dressings
샐러드 버넷, 샐러드 버넷 허브
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
사사프라스, 사사프라스 나무
a herb known for its aromatic and peppery flavor, often used in culinary dishes
세이버리, 향긋한 허브
a European plant that is from the dock family, the leaves of which add a sour taste to the food
쉐르벨(시금치과 식물), 산초
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted
스피어민트, 저민트
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
스파이크나드, 향나무
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
타라곤, 타라곤 허브
a herb or shrub with aromatic leaves that have a distinct minty flavor
겨우살이풀, 겨울향
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
우드러프, 나무풀
a plant with bright orange or yellow flowers that produces seeds rich in oil
홍화, 사플라워
