| NOMBRE | plant | romero, rosmarinus officinalis | widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery |
|---|---|---|---|
| food | romero | extremely pungent leaves used fresh or dried as seasoning for especially meats |
| Sentido | Widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery. | |
|---|---|---|
| Sinónimo | rosmarinus officinalis | |
| Miembro de | género rosmarinus, genus rosmarinus, rosmarinus | rosemary |
| Partes | romero | Extremely pungent leaves used fresh or dried as seasoning for especially meats |
| General | herbácea, hierba, planta herbácea | A plant lacking a permanent woody stem |
| Inglés | rosemary, Rosmarinus officinalis | |
| Catalán | romaní, romer, rosmarinus officinalis, Rosmarinus officinalis | |
| Sentido | Extremely pungent leaves used fresh or dried as seasoning for especially meats. | |
|---|---|---|
| Part de | romero, rosmarinus officinalis | Widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery |
| General | hierba, hierbas, yerba, yerbas | aromatic potherb used in cookery for its savory qualities |
| Inglés | rosemary | |
| Catalán | romaní | |
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