Food Ingredients - Herbs
Here you will learn the names of different herbs in English such as "mint", "oregano", and "parsley".
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a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions
a herb with blue-purple flowers, known for its medicinal and soothing properties
a herbaceous plant known for its aromatic and medicinal properties
a genus of aromatic plants commonly known as mugworts or wormwoods
a plant of the mint family with aromatic leaves that are eaten raw or cooked
the scented dried leaves of the bay tree, used in cooking
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads
the fresh green leaves of a plant of the parsley family that is used in cooking
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
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
a leafy herb that has a strong and slightly sour taste
an herb known for its soothing aroma and potential therapeutic properties
the dried brown flower bud of a tropical tree that is used as a spice
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food
an aromatic herb known for its minty fragrance and medicinal properties
a scented annual herb of the parsley family used as a culinary or medicinal herb
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
a type of vegetable having a strong smell and spicy flavor that is used in cooking
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes
a type of plant with purple flowers and a fine smell
a herb known for its lemony fragrance and soothing properties
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine
a Southern European herb of the parsley family with edible leaves and stem
a scented herb of the mint family, native to Southern Europe and used in cooking
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking
the edible leaves of mustard plants, typically cooked as greens
a scented wild plant of the marjoram family, the leaves of which are used in cooking
an aromatic herb with flat or curly leaves, typically chopped and used to garnish or season food
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications
a herbaceous plant with aromatic leaves commonly used in Asian cuisine
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes
aromatic gray-green leaves, fresh or dried, used as a seasoning for meats, poultry, and game
a herb with a cucumber-like flavor often used in salads and dressings
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring
a herb known for its aromatic and peppery flavor, often used in culinary dishes
a European plant that is from the dock family, the leaves of which add a sour taste to the food
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking
the aromatic leaves of plants of the genus Thymus, used fresh or dried to season meats, stews, stuffings, and vegetables
a herb or shrub with aromatic leaves that have a distinct minty flavor
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers
