Català > herbes: 3 sentits > nom 1, foodSentit | aromatic potherb used in cookery for its savory qualities. |
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Sinònim | herba |
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Específic | alfàbega, alfàbrega | leaves of the common basil |
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anet, fonoll pudent | aromatic threadlike foliage of the dill plant used as seasoning |
angèlica | aromatic stems or leaves or roots of Angelica Archangelica |
borratja | An herb whose leaves are used to flavor sauces and punches |
caramuixa, cebollí | cylindrical leaves used fresh as a mild onion-flavored seasoning |
celiandre, coriandre | Parsley-like herb used as seasoning or garnish |
cerfull | Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach |
comí | leaves used sparingly in soups and stews |
consolda major | leaves make a popular tisane |
estragó | Fresh leaves (or leaves preserved in vinegar) used as seasoning |
farigola | leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables |
fines herbes | A mixture of finely chopped fresh herbs |
fonoll | leaves used for seasoning |
fulla de llorer, llorer | dried leaf of the bay laurel |
hisop | bitter leaves used sparingly in salads |
julivert | aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food |
levístic | stalks eaten like celery or candied like angelica |
majorana, marduix, moraduix, orenga | pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets |
romaní | Extremely pungent leaves used fresh or dried as seasoning for especially meats |
ruda | leaves sometimes used for flavoring fruit or claret cup but should be used with great caution |
saborija, sajolida | Either of two aromatic herbs of the mint family |
sàlvia | aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game / game etc |
te | dried leaves of the tea shrub |
General | condiment | Something added to food primarily for the savor it imparts |
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Anglès | herb |
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Espanyol | hierba, hierbas, yerba, yerbas |
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