A non-woody plant, dying back to the ground at the end of the growing season.
n. (L. herba, green crop) any seed plant whose stem withers away to the ground after each season's growth; a seed plant with a green, non-woody stem.
a plant with no persistent aboveground woody stem, dying back to ground level at the end of the growing season.
A plant dying to the ground at the end of the season; one whose aerial stems are soft and succulent without appreciable parenchymatous xylem tissue, a plant not woody in texture.
(n) 1. a seed producing plant that does not develop persistent woody tissue but dies down at the end of the growing season. 2. a plant or plant part valued for its medicinal, savory, or aromatic qualities.
Natural remedies derived from whole plants as well as from plant roots, leaves, seeds, stems and other parts. Herbs are still the basis for Chinese medicine and are important constituents of many European natural remedies.
Herbs, as the gardener uses the term, are valuable for their strong flavor and/or fragrance; they make our foods more interesting (imagine marinara sauce without basil or oregano); they make wonderful teas and can have medicinal qualities. Most herbs require little in the way of special care, but do need plenty of sunshine and well-drained soil. Harvest cuttings from herbs in late morning when the dew has just dried. Use them fresh, or dry them for storage in a dark, well aerated room.
A non-woody plant that usually dies at the end of the season.
Plant without woody tissue valued for its medicinal properties or its ability to season food or to provide a pleasant scent.
a flowering, vascular seed plant that lacks a woody stem aboveground and whose aboveground parts die at the end of a season.
any vascular plant that never produces a woody stem. cf. forb.
A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary.
Plant with a strong flavour used in cooking.
A plant with leaves, roots, or other parts used to flavor foods, or in medicines. Most herbs are perennials.
A plant that does not develop woody, persistent tissue but is relatively soft or succulent and sprouts from the base (perennials) or develops from seed (annuals) each year. Includes grasses, forbs and ferns.
one of many fragrant and flavorful leaves of various plants that are used for culinary seasoning (e.g. basil, chives, cilantro, marjoram, tarragon, thyme)
not woody (herbaceous) ("herbacea")
An herb is a plant that has a soft stem and is not woody. Plants that are herbs do not undergo secondary growth.
A plant used in magic. Herbs are usually strongly scented and are prized for their specific energies. Includes trees, ferns, grasses, seaweeds, vegetables, fruits, and flowering plants. The dictionary defines an herb as “a fleshy-stemmed plant that generally dies back at the end of each growing season” or “any plant or plant part used specifically in medicine or as seasoning.” Herbs are mainly thought of as the green leaves of any plant or tree (both fresh and dried) that is valued for its medicinal, savory, or aromatic qualities. Although many herb books regard seeds, roots, flowers, berries, and bark as herbs, they are more accurately classified as spices, Trees also do not come under the technical heading of an herb; however, tree leaves and some shrubs are considered to be herbs by many.
A plant with aboveground stems that live for only one season (also called non-woody stems).
A plant or plant part that is used for its flavor, scent, and/or therapeutic properties.
a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
aromatic potherb used in cookery for its savory qualities
a delightful plant with many uses far beyond the purely decorative
a garden plant which has been cherished for itself and for a use and has not come down to us as a purely decorative thing
a green fern-like plant that you can obtain by several different means
a green plant without a woody stem
a leaf, flower, stem, seed, root, fruit, or bark that is used for medicinal purposes, food flavoring, or for fragrant properties
a leafy, green material that is used fresh or dried for medicinal, culinary, cosmetic or craft purposes
an annual or perennial that dies completely or dies back to the ground at the end of the growing season because it lacks the firmness resulting from secondary growth
an annual that dies completely or a perennial that dies back to the ground at the end of the growing season because they lack the firmness resulting from secondary growth
a non-woody plant, as distinguished from a shrub or a tree, which have at least a woody base
a part of a plant that can be used for healing purposes (as a potion or remedy)
a plant, and plants have been and continue to be a source of conventional medicine
a plant , a very useful plant
a plant grown for culinary, medicinal, or in some cases even spiritual
a plant grown for culinary or medicinal value
a plant, must be grown correctly
a plant or an extract from the non-woody portion of a plant (the stems, leaves, flowers, etc
a plant or a part of a plant that is either used or prized for its aromatic or sav
a plant or a part of a plant that is used for its therapeutic, or health promoting value
a plant, or a plant part that is used for making medicine
a plant or part of a plant that can be used to make medicines, scents, or flavorings for food
a plant or part of a plant that has medicinal properties
a plant or plant part that contains a chemical substance which is valued for its medicinal, aromatic or savory qualities that act upon the body
a plant or plant part that produces and contains chemical substances that act upon the body
a plant that can feed, nourish and nurture the body, can give us strength and enhance our immune systems
a plant that has a fleshy, rather than a woody stem
a plant which lacks (if i remember correctly) secondary growth and thus the woody part found in a normal tree
a plant which produces an essential oil
a plant whose aerial parts do not remain above ground following the growing season
a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine
a plant with no persistant woody stem above ground
a type of grass used as a seasoning for special infusions, to put in a fragrance bag for baths and other things
a whole or component of a plant that is valued for its medicinal qualities
a small plant without woody stems or roots
A nonwoody individual of a macrophytic species. In this manual, seedlings of woody plants (including vines) that are less than 3.2 ft in height are considered to be herbs.
Plant which dies back to the ground in winter. (not woody).
Plant with little or no wood above ground; above-gound parts are of less than one year or growing season duration.
plants with little or no wood above ground.
A plant or plant part-the leaves, stems, roots, bark, buds, or flowers-all of which can be used for medicinal or other purposes (such as flavoring foods).
Plant grown for its savory, medicinal or aromatic qualities.
A plant whose stems die back to the ground in the winter. See Woody.
Any plant used as a medicine, seasoning, or food: mint, thyme, basil, St. John's wort, and sage are herbs.
A non-woody flowering plant.
a herbaceous (non-woody) plant.
An aromatic plant used in medicine or as a seasoning that does not produce woody tissue and usually dies back at the end of the growing season.
Any flowering plant except those developing persistent woody stems above the ground.
Whole plant, stem, leaves and flowers.
Correct definition: Any plant whose aerial parts die back in the winter. Our definition: Any plant or plant part that provides a salutory or remedial effect on the body.
A plant whose above-ground stem does not survive the winter. A non-woody plant.
A seed plant which does not develop woody persistent tissue, as that of a shrub or tree, but is more or less soft or succulent. It is used for medicinal purposes, or for its sweet scent or flavor.
The leafy products of culinary flavoring plants of the temperate zone.
In botany, “herb” is a nonwoody plant. In popular use, “herb” is one of the following: (1) a plant used as a flavoring in cooking, such as sage, rosemary, and thyme; (2) a plant valued for fragrance, such as lavender in herbal shampoos; (3) a plant with supposed medicinal properties, such as an herbal supplement or herbal remedy.
1. A plant with no persistent woody stem above ground. 2. A plant grown for culinary or medicinal uses.
A plant that has no woody tissue and that dies down to the ground at the end of a growing season.
plant or part of a plant used for medicinal, taste or aromatic purposes.
A generally small plant without woody stems, without bark. Parent Term: Habit Child Terms: Herb_(1m) Herb_(small_/annual) Herb(monocot) Difficulty Level: Show examples
A plant grown for flavoring or medicinal purposes.
a vascular plant without significant woody tissue above or at the ground; an annual, biennial, or perennial plant lacking significant thickening by secondary woody growth, with perennating buds borne at or below the ground surface (hemicryophytes, geophytes, helophytes, and therophytes of Raunkier).
Plant or plant part valued for its medicinal qualities, pleasant aroma or pleasing taste.
A broadleaf plant with a non-woody stem. Sometimes they provide a scent or flavour.
A flowering plant whose stem above ground does not become woody. Also a name for any plant that is used medicinally or as a spice.
Aromatic plant used for seasoning and garnishing foods.
non-woody, soft leafy plant used in medicine and cooking
A plant that has little or no woody tissue and usually persists only for a single growing season.
The word herb (sometimes referred to as botanical) has several different meanings depending on the perspective: In commercial terms - herb generally refers to plants used for culinary purposes. Additionally the terminology differentiates Temperate Zone plants from tropical and sub-tropical plants (i.e., spices). In horticultural terms - herb refers to "herbaceous," which describes the appearance of the plant (i.e., a non-woody, vascular plant). In taxonomic terms - herb generally refers to the aboveground parts or the aerial parts (i.e., the flower, leaf, and stem). In terms of herbal medicine - herb refers to plants used in various forms or preparations, valued for their therapeutic benefits, and sold as dietary supplements in the U.S. marketplace.
Generally any plant which does not produce wood, and is therefore not as large as a tree or shrub, is considered to be an herb.
Plant, animal or mineral material or part thereof. Used in Chinese herbal medicine in conjunction with other herbs to create a formula
A plant, either annual, biennial, or perennial, with the stems dying back to the ground at the end of the growing season.
An herb is a seed plant that does not have a woody stem. Every year, herbaceous plants produce a completely new stem. Herbaceous plants are generally short lived and relatively short (compared to woody plants). Some herbaceous plants include the banana, grasses, and forbs.
A plant used in cooking, in tea, and for medicinal purposes.
A plant that is not woody, at least above ground.
Herbs (IPA: hə(ɹ)b, or əɹb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. Such uses include culinary, medicinal, or in some cases even spiritual usage. The green, leafy part of the plant is typically used.
