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Tutaj nauczysz się angielskich nazw różnych ziół, takich jak "mięta", "oregano" i "pietruszka".
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a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions
aleksander, smyrnium olusatrum
a herb with blue-purple flowers, known for its medicinal and soothing properties
alkanet, żywokost
a herbaceous plant known for its aromatic and medicinal properties
dzięgiel, anielskie ziele
a genus of aromatic plants commonly known as mugworts or wormwoods
bylica, artemisia
a plant of the mint family with aromatic leaves that are eaten raw or cooked
bazylia, królewska roślina
the scented dried leaves of the bay tree, used in cooking
liść laurowy, laur
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
ogórecznik, ogórecznik lekarski
the fresh green leaves of a plant of the parsley family that is used in cooking
trybula, liście trybuli
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
cykoria, endywia
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
szczypiorek, czosnek szczypiorek
a leafy herb that has a strong and slightly sour taste
kolendra, pietruszka chińska
an herb known for its soothing aroma and potential therapeutic properties
szałwia muszkatołowa, szałwia lekarska
the dried brown flower bud of a tropical tree that is used as a spice
goździk, pączek goździka
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food
kolendra, pietruszka chińska
an aromatic herb known for its minty fragrance and medicinal properties
costmary, miętowe ziele
a scented annual herb of the parsley family used as a culinary or medicinal herb
koper, fałszywy fenkuł
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
fenkuł, fenkuł włoski
a type of vegetable having a strong smell and spicy flavor that is used in cooking
czosnek
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
hyzop, roślina zielna o aromatycznych liściach i małych fioletowych kwiatach
a type of plant with purple flowers and a fine smell
lawenda, roślina o fioletowych kwiatach i przyjemnym zapachu
a herb known for its lemony fragrance and soothing properties
melisa, cytryniec
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine
lukrecja, korzeń lukrecji
a Southern European herb of the parsley family with edible leaves and stem
lubczyk, seler górski
a scented herb of the mint family, native to Southern Europe and used in cooking
majeranek, oregano
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
mastyks, żywica mastyksu
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
mięta, roślina aromatyczna
a pungent herb commonly used for its distinctive flavor and aroma
musztarda, sinapis
a scented wild plant of the marjoram family, the leaves of which are used in cooking
oregano, dziki majeranek
an aromatic plant with curly green leaves, used for garnishing food or in cooking
pietruszka, pietruszka kędzierzawa
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent
mięta polej, płucznik
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
mięta pieprzowa, mięta
a herbaceous plant with aromatic leaves commonly used in Asian cuisine
perilla, shiso
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes
portulaka, szarłat
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
kwazja, gorzkie drzewo
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
rozmaryn, liść rozmarynu
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
ruta
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb
szałwia, święte zioło
a herb with a cucumber-like flavor often used in salads and dressings
żagwin, krwiściąg
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
sassafras, drzewo sassafrasowe
a herb known for its aromatic and peppery flavor, often used in culinary dishes
cząber, smaczny
a European plant that is from the dock family, the leaves of which add a sour taste to the food
szczaw, rabarbar
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted
mięta zielona, mięta kędzierzawa
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
nard, nardowiec
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
estragon, smocze ziele
a plant having small aromatic leaves used for flavoring food
tymianek, thymus
a herb or shrub with aromatic leaves that have a distinct minty flavor
zielokrzew, herbata leśna
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
marzanka, przytulia wonna
a plant with bright orange or yellow flowers that produces seeds rich in oil
krokosz barwierski, szafran fałszywy
a herb with small white flowers and a pleasant, soothing aroma
rumianek, chamomilla
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