Asparagus Officinales meaning in Urdu
Asparagus Officinales Synonyms
Asparagus Officinales Definitions
1) Asparagus Officinales, Asparagus, Edible Asparagus : رسیلی کونپل والا ایک پودا : (noun) plant whose succulent young shoots are cooked and eaten as a vegetable.
Useful Words
Squash : پیٹھا , White Radish : مولی , Abyssinian Banana : حبشی کیلا , Carpobrotus Edulis : انجیر جیسا پھل , Prickly-Seeded Spinach : پالک , Carrot : گاجر , Common Purslane : خرفہ سبزی , Clatonia Lanceolata : بہار میں کھلنے والے پھول , Green Bean : لوبیا , Pea : مٹر , Tomato : ٹماٹر , Browse : چارہ , Indian Mustard : سرسوں , Spinach : پالک , Fennel : سونف , Pieplant : عام باغاتی ریوند چینی , Apium Graveolens Dulce : پترسیلی , Daikon : جاپانی مولی , Beet : چقندر , Aqiqah : عقیقہ , Cucumber : کھیرا , Green Onion : کچی ہری پیاز , Tamarind : املی , Beta Vulgaris Cicla : ایک قسم کا چقندر , Aubergine : بینگن , Common Lettuce : سلاد کا پودا , Potato : آلو , Common Pea : مٹر کا پودا , Courgette : گودے والا پودا جس کے پھل کھائے جاتے ہیں , Soy : سویابین , Comfrey : کھانے کے پتے
Useful Words Definitions
Squash: edible fruit of a squash plant; eaten as a vegetable.
White Radish: pungent fleshy long hard edible root eaten raw or cooked.
Abyssinian Banana: large evergreen arborescent herb having huge paddle-shaped leaves and bearing inedible fruit that resemble bananas but edible young flower shoots; sometimes placed in genus Musa.
Carpobrotus Edulis: low-growing South African succulent plant having a capsular fruit containing edible pulp.
Prickly-Seeded Spinach: southwestern Asian plant widely cultivated for its succulent edible dark green leaves.
Carrot: The cultivated carrot plant yields an edible root that is typically deep orange in color and is used as a vegetable.
Common Purslane: weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan.
Clatonia Lanceolata: small slender plant having one pair of succulent leaves at the middle of the stem and a loose raceme of white or pink or rose bowl-shaped flowers and an edible corm.
Green Bean: immature bean pod eaten as a vegetable.
Pea: a small, round, and green seed or the edible spherical green seed of the pea plant. Peas are a type of legume and are commonly consumed as a vegetable in various cuisines around the world.
Tomato: mildly acid red or yellow pulpy fruit eaten as a vegetable.
Browse: vegetation (such as young shoots, twigs, and leaves) that is suitable for animals to eat.
Indian Mustard: leaves eaten as cooked greens.
Spinach: dark green leaves; eaten cooked or raw in salads.
Fennel: aromatic bulbous stem base eaten cooked or raw in salads.
Pieplant: long pinkish sour leafstalks usually eaten cooked and sweetened.
Apium Graveolens Dulce: widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked.
Daikon: radish of Japan with a long hard durable root eaten raw or cooked.
Beet: a root vegetable with a deep purple-red color and a sweet, earthy flavor. It is often used in salads, soups, and as a side dish when cooked.
Aqiqah: Aqiqah is an islamic ritual performed by muslims when a baby is born, meat is cooked and eaten.
Cucumber: cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons.
Green Onion: a young onion before the bulb has enlarged; eaten in salads.
Tamarind: large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys.
Beta Vulgaris Cicla: beet lacking swollen root; grown as a vegetable for its edible leaves and stalks.
Aubergine: hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable.
Common Lettuce: annual or perennial garden plant having succulent leaves used in salads; widely grown.
Potato: annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous.
Common Pea: plant producing peas usually eaten fresh rather than dried.
Courgette: marrow squash plant whose fruit are eaten when small.
Soy: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein).
Comfrey: leaves make a popular tisane; young leaves used in salads or cooked.