n
The edible and aromatic seed pods (properly, capsules) of the Abelmoschus moschatus.
n
The dried leaves and flowering tops of the wormwood plant.
n
Alternative form of alcornoque [The plant Bowdichia virgilioides.]
n
An umbelliferous plant (Pimpinella anisum) growing naturally in Egypt, and cultivated in Spain, Malta, etc., for its carminative and aromatic seeds, which are used as a spice. It has a licorice scent.
n
The mudar (Calotropis procera), a flowering plant, found from northern Africa to southeast Asia, which bears poisonous fruit.
n
A resinous gum from the stem and roots of Ferula species such as Ferula foetida and Ferula assa-foetida, having a strong, unpleasant smell, with culinary and medical uses.
n
A plant of the genus Geum, especially Geum urbanum, or herb bennet.
n
(obsolete) okra, Hibiscus esculentus, as grown in Egypt.
n
A plant (Ocimum basilicum).
n
A fragrant European mint, Clinopodium acinos (syn. Satureja acinos), which has also been naturalised in eastern North America.
n
A Middle-Eastern spice plant related to buttercups, Nigella sativa, with dark black, aromatic seeds.
n
A spice plant with aromatic seeds (Nigella sativa).
n
The edible seeds of the grass
n
(US, Southwestern US) The Osage orange.
n
The seed of a tropical leguminous plant, Physostigma venenosum, poisonous to humans.
n
Alternative spelling of calamondin [A small decorative evergreen citrus tree, of the hybrid Citrus × microcarpa (syn. ×Citrofortunella mitis), sometimes cultivated for its fruit.]
n
Alternative spelling of canaigre [(US) Rumex hymenosepalus, a species of dock native to southwestern North America with edible red stems and taproots containing tannin.]
n
Alternative form of caranna [A hard, brittle, resinous gum, obtained from the West Indian tree Dacryodes excelsa, and formerly used in medicine.]
n
The Elettaria cardamomum, an Indian herb.
n
(uncountable) leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.
n
Alternative form of cherimoya [A subtropical tree, Annona cherimola, native to mountainous areas of South America.]
n
The edible rhizome of the plant.
n
A narcotic gum resin which exudes from the flower heads, seeds, etc., of Indian hemp.
n
(US) The stems and leaves of the coriander plant, Coriandrum sativum, used as a seasoning and garnish in cooking.
n
Obsolete form of chive (“the herb”). [A perennial plant, Allium schoenoprasum, related to the onion.]
n
Alternative spelling of coco palm [The coconut palm.]
n
A form of mint, Mentha arvensis.
n
A low-growing, moss-like species of mint with a pennyroyal fragrance, Mentha requienii, native to Italy, Corsica and Sardinia, and which is grown as an ornamental ground cover and traditionally used in crème de menthe.
n
The tailed pepper, Piper cubeba; an Indonesian plant cultivated for its berries and essential oil.
n
A tropical herb with yellow flowers; the pigeon pea.
n
(plural only) The leaves of the dandelion, eaten as a vegetable.
n
(South Africa) hyraceum: the solidified urine of a dassie, used in folk medicine to treat epilepsy.
n
The Jerusalem artichoke (Helianthus tuberosus)
n
Used as a stimulant for horses.
n
A pungent herb used in Latin-American cooking and tea making, and in folk medicine; Dysphania ambrosioides.
n
(cooking) Arugula or rocket.
n
Ensete ventricosum, a plant in the banana family.
n
A plant, Foeniculum vulgare, of the parsley family, which has a sweet, anise-like flavor.
n
Obsolete form of fennel. [A plant, Foeniculum vulgare, of the parsley family, which has a sweet, anise-like flavor.]
n
Synonym of wild mint (Mentha arvensis)
n
A variety of English thyme with leaves that curl under along the sides and that have woolly hairs on the undersides, and which is often considered one of the best thymes for cooking.
n
A vine of the genus Benincasa cultivated throughout Asia.
n
(in plural garlic chives) The garlic-flavoured leaves of this plant used as a vegetable in cooking.
n
The pungent aromatic rhizome of a tropical Asian herb, Zingiber officinale, used as a spice and as a stimulant and acarminative.
n
The mint hybrid Mentha × gracilis.
n
(dated, idiomatic, British slang, journalism) A period, usually during the summertime, when news media tend to place increased emphasis on reporting light-hearted, offbeat, or bizarre stories.
n
The act of gathering of gooseberries.
n
galangal (Alpinia galanga)
n
A gum yielded by Indian plants in the genus Butea, used in tanning and in precipitating indigo.
n
A tall annual herb, Cannabis sativa, native to Asia.
n
An edible, shelled hemp seed.
n
(pharmacology, now historical) A warming cathartic medicine made from aloes and canella.
n
Alternative form of hiera picra [(pharmacology, now historical) A warming cathartic medicine made from aloes and canella.]
n
Alternative form of horehound [Any plant of the genus Marrubium.]
n
A tree of the species Ostrya virginiana (American hophornbeam).
n
Vietnamese coriander (Persicaria odorata)
n
Alternative form of Hungarian chamomile [An annual plant, Matricaria recutita, of the Aster family, which is the type of camomile most used for tea.]
n
Any plant in the genus Canavalia
n
(India) The seeds of the plant Nigella sativa used as a spice.
n
Any of a number of flowering plants in the Zingiberaceae family, native to Asia, and having rhizomes used as spices.
n
Water distilled from the fresh leaves of Prunus laurocerasus (cherry laurel), and containing prussic acid, a poison.
n
The leaf of a plant used as an edible vegetable, such as lettuce, spinach, or rocket.
n
Any of several other species of Agastache that have an anise flavor and fragrance.
n
Glycyrrhiza, especially Glycyrrhiza lepidota (American licorice)
n
Obsolete form of lovage (“Levisticum officinale”). [A perennial Mediterranean herb, Levisticum officinale, with odor and flavor resembling celery.]
n
Alternative form of lupin (“edible legume seed”) [Any member of the genus Lupinus in the family Fabaceae.]
n
(US, dialects) Fennel seed, caraway, anise, eaten to foster wakefulness.
n
Any plant in the genus Mentha in the family Lamiaceae, typically aromatic with square stems.
n
(archaic) The bitter tonic root of a Chinese species of goldthread.
n
(uncountable) Fruit of such trees.
n
The strong-flavored seed of black caraway or nigella, Nigella sativa, which is deep black with flat sides, like those of the onion.
n
Alternative spelling of orach [especially Atriplex hortensis]
n
The leaves of these plants used in flavouring food.
n
The fragrant roots of Saussurea costus, used as incense.
n
Any of several East Indian plants in the genus Pogostemon, especially Pogostemon cablin, which yield a highly fragrant oil.
n
Any of several plants having edible, pungent leaves or roots, especially Anacyclus pyrethrum.
n
A hybrid herb of the mint family (Mentha × piperita), formed by crossing watermint and spearmint, which has a high menthol content and a sharp flavor and is used in cooking, especially in herb teas and in confections.
n
(herbs) A sprawling, shade-loving species of geranium with velvety leaves that smell like peppermint, Pelargonium tomentosum.
n
A tropical plant, Ananas comosus, native to South America, having thirty or more long, spined and pointed leaves surrounding a thick stem.
n
A form of mint found in parts of India and Pakistan and used there in cooking food & preparation of tea, Mentha arvensis.
n
(India) The night-blooming cestrum, Cestrum nocturnum.
n
A rhizome or root, especially of ginger.
n
A plant of the genus Peperomia, many of which are commonly used as houseplants.
n
A West African shrub (Dichapetalum toxicarium, syn. Chailletia toxicaria), whose seeds are used to destroy rats.
n
A generic or fictional type of berry.
n
The dried rhizome and roots of Rheum palmatum (Chinese rhubarb) or Rheum officinale (Tibetan rhubarb), from China, used as a laxative and purgative.
n
Alternative form of rhubarb rhubarb
n
Alternative form of Roman camomile [Chamaemelum nobile, one of the two species of plants most commonly known as camomile.]
n
Obsolete spelling of rhubarb [Any plant of the genus Rheum, especially Rheum rhabarbarum, having large leaves and long green or reddish acidic leafstalks that are edible, in particular when cooked (although the leaves are mildly poisonous).]
n
(now Canada, US) The edible root of this plant
n
Obsolete form of saffron. [The plant Crocus sativus, a crocus.]
n
(uncountable) The bark of the root of this plant, used for medicinal and (mostly historically) culinary purposes and formerly a main ingredient in root beer.
n
The leaves of these plants used as a flavouring.
n
Synonym of Solomon's seal
n
Celery in its wild uncultivated form.
n
Mentha spicata, A herb of the mint family, commonly used in herb tea, candy and to treat mild stomach ache.
n
A region where spices are grown.
n
Alternative form of squawroot [Conopholis americana which is parasitic on the roots of other trees.]
n
The plant Ecballium elaterium, a member of the cucumber family (Cucurbitaceae)
n
A plant, Illicium verum, used primarily for its star-shaped seed which resembles anise in scent and flavor, and which is used as a spice. Valued for its decorative shape as well as its flavor. Also used commercially as a source of shikimic acid for the production of Tamiflu.
n
Used other than figuratively or idiomatically: see strawberry, leaf.
n
(proscribed) Synonym of aniseed (“anise seed”)
n
Alternative form of sweet Annie [A fragrant Asian herb, widely naturalized, Artemisia annua, the source of the antimalarial drug artemisinin]
n
(rare) A vetch, or the seed of a vetch (genus Vicia, esp. Vicia sativa)
n
A plant of the nightshade family originating in Mexico, Physalis philadelphica, cultivated for its tomato-like green to green-purple fruit surrounded by a thin papery skin.
n
Alternative form of turpeth [Operculina turpethum (obs. syn. Convolvulus turpethum, Ipomea turpethum, Merremia turpethum), a plant in the morning glory family.]
n
A type of parsley with a large edible root (Petroselinum crispum Radicosum Group).
n
(dialect, Yorkshire) rhubarb, sticks from that vegetable
n
Persicaria odorata, a cilantro-flavored herb used in Vietnamese cuisine.
n
Alternative spelling of water mint [A herb in the mint family, Mentha aquatica.]
n
Alternative form of wax myrtle [An evergreen bayberry, especially Morella cerifera (syn. Myrica cerifera) of the southern U.S., the wax covering its nutlets being used for making scented candles.]
n
zedoary (Curcuma zedoaria), an herb with edible rhizomes.
n
An American herb of the mint family, Monarda fistulosa.
n
Alternative spelling of wild oats [Oats of non-cultivated species of Avena, a genus of grasses.]
n
Alternative form of wych elm [An elm (Ulmus glabra, syn. Ulmus montana) found in northern and western Europe; Scots elm.]
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