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Hyssopus Officinalis meaning in Urdu

Hyssopus Officinalis Synonym

Hyssopus Officinalis Definitions

1) Hyssopus Officinalis, Hyssop : ایک قسم کا پودا : (noun) a European mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery; often cultivated as a remedy for bruises; yields hyssop oil.


Useful Words

Agastache : میکسیکو کا پودا , Common Fennel : سونف , Mentha Piperita : پودینہ , Anethum Graveolens : سویا , Common Horehound : خوشبودار پھولوں والی جڑی بوٹی , Curry : شوربا , Herb : خوشبودار بوٹی , Common Oak : یورپی اوک کا درخت , Anthriscus Cereifolium : مہک دار پودا , Ail : لہسن , Artemisia Vulgaris : برنجاسف جڑی بوٹی , Fenugreek : میتھی دانا , Rosemary : اکلیل کوہستانی , Dill : سویا , Cardamom : الائچی , Estragon : مسالے میں استعمال ہونے والے ہرے پتے , Clove : لونگ , Catmint : بالوں والی بوٹی , Common Fennel : سونف کے پتے , Camphor Tree : شجرکافور , Radish : مولی کا پودا , Crocus Sativus : زعفران , Golden Gram : مونگ کی دال , Allium Schoenoprasum : ہری پیاز , Armoracia Rusticana : یورپی لمبی اروی , Canton Ginger : ادراک , Cassia : خوشبو دار چھال والا چینی درخت , Carrot : گاجر , Cress : میتھی , Marjoram : یورپ اور ایشیا سے تعلق رکھنے والا سدا بہار پودا , Apium Graveolens Dulce : پترسیلی

Useful Words Definitions

Agastache: giant hyssop; Mexican hyssop.

Common Fennel: strongly aromatic with a smell of aniseed; leaves and seeds used for seasoning.

Mentha Piperita: herb with downy leaves and small purple or white flowers that yields a pungent oil used as a flavoring.

Anethum Graveolens: aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning.

Common Horehound: European aromatic herb with hairy leaves and numerous white flowers in axillary cymes; leaves yield a bitter extract use medicinally and as flavoring.

Curry: (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice.

Herb: aromatic potherb used in cookery for its savory qualities.

Common Oak: medium to large deciduous European oak having smooth leaves with rounded lobes; yields hard strong light-colored wood.

Anthriscus Cereifolium: aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads.

Ail: aromatic bulb used as seasoning.

Artemisia Vulgaris: European tufted aromatic perennial herb having hairy red or purple stems and dark green leaves downy white below and red-brown florets.

Fenugreek: aromatic seeds used as seasoning especially in curry.

Rosemary: widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery

Benefits of rosemary oil : Good for brain function, improves hair growth, helps in relieving pain, fights against bugs, good for stress, can increase circulation, energizes body, helps in reducing joint pain..

Dill: aromatic threadlike foliage of the dill plant used as seasoning.

Cardamom: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces.

Estragon: fresh leaves (or leaves preserved in vinegar) used as seasoning.

Clove: aromatic flower bud of a clove tree; yields a spice.

Catmint: hairy aromatic perennial herb having whorls of small white purple-spotted flowers in a terminal spike; used in the past as a domestic remedy; strongly attractive to cats.

Common Fennel: leaves used for seasoning.

Camphor Tree: large evergreen tree of warm regions whose aromatic wood yields camphor.

Radish: pungent edible root of any of various cultivated radish plants.

Crocus Sativus: Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food.

Golden Gram: erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus.

Allium Schoenoprasum: perennial having hollow cylindrical leaves used for seasoning.

Armoracia Rusticana: coarse Eurasian plant cultivated for its thick white pungent root.

Canton Ginger: tropical Asian plant widely cultivated for its pungent root; source of gingerroot and powdered ginger.

Cassia: Chinese tree with aromatic bark; yields a less desirable cinnamon than Ceylon cinnamon.

Carrot: The cultivated carrot plant yields an edible root that is typically deep orange in color and is used as a vegetable.

Cress: any of various plants of the family Cruciferae with edible leaves that have a pungent taste.

Marjoram: Oregano is an aromatic European and Asian perennial herb.

Apium Graveolens Dulce: widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked.

Related Words

Herb : جڑی بوٹی

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