Entrar
Ingredientes alimentares - Ervas
Aqui você aprenderá os nomes de diferentes ervas em inglês, como "hortelã", "orégano" e "salsa".
Revisar
Flashcards
Ortografia
Quiz
a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions
alexandre, smyrnium olusatrum
a herb with blue-purple flowers, known for its medicinal and soothing properties
alkanet, buglossa
a herbaceous plant known for its aromatic and medicinal properties
angélica, erva dos anjos
a genus of aromatic plants commonly known as mugworts or wormwoods
artemísia, losna
a plant of the mint family with aromatic leaves that are eaten raw or cooked
manjericão, erva real
the scented dried leaves of the bay tree, used in cooking
folha de louro, louro
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
borragem, borragem officinalis
the fresh green leaves of a plant of the parsley family that is used in cooking
cerefólio, folhas de cerefólio
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
chicória, endívia
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
cebolinha, cebolinho
a leafy herb that has a strong and slightly sour taste
coentro, salsa chinesa
an herb known for its soothing aroma and potential therapeutic properties
sálvia esclareia, sálvia romana
the dried brown flower bud of a tropical tree that is used as a spice
cravo-da-índia, cravo
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food
coentro, salsa chinesa
an aromatic herb known for its minty fragrance and medicinal properties
costmary, erva-balsâmica
a scented annual herb of the parsley family used as a culinary or medicinal herb
endro, falso-funcho
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
funcho, funcho-comum
a type of vegetable having a strong smell and spicy flavor that is used in cooking
alho
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
hisopo, uma planta herbácea com folhas aromáticas e pequenas flores roxas
a type of plant with purple flowers and a fine smell
lavanda, uma planta com flores roxas e um cheiro agradável
a herb known for its lemony fragrance and soothing properties
melissa, erva-cidreira
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine
alcaçuz, regaliz
a Southern European herb of the parsley family with edible leaves and stem
levístico, aipo de montanha
a scented herb of the mint family, native to Southern Europe and used in cooking
manjerona, orégano
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
mástique, resina de mástique
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
hortelã, planta aromática
a pungent herb commonly used for its distinctive flavor and aroma
mostarda, sinapis
a scented wild plant of the marjoram family, the leaves of which are used in cooking
orégano, manjerona selvagem
an aromatic plant with curly green leaves, used for garnishing food or in cooking
salsa, salsa crespa
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent
poejo, menta-poêjo
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
hortelã-pimenta, menta
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
beldroega, portulaca
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
quássia, madeira amarga
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
alecrim, rosmaninho
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
arruda
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb
sálvia, erva sagrada
a herb with a cucumber-like flavor often used in salads and dressings
pimpinela, sanguisorba
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
sassafrás, árvore de sassafrás
a herb known for its aromatic and peppery flavor, often used in culinary dishes
segurelha, saboroso
a European plant that is from the dock family, the leaves of which add a sour taste to the food
azedinha, vinagreira
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted
hortelã-verde, menta verde
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
nárdio, nard índico
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
estragão, erva-dragão
a plant having small aromatic leaves used for flavoring food
tomilho, thymus
a herb or shrub with aromatic leaves that have a distinct minty flavor
gaultéria, chá-do-bosque
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
asperulina, galium odoroso
a plant with bright orange or yellow flowers that produces seeds rich in oil
cártamo, açafrão-bastardo
| Ingredientes alimentares |
|---|
