Mustard Greens Synonyms

Mustard Greens Definitions

Useful Words

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Mustard Oil : سرسوں کا تیل , Horseradish Sauce : یورپی چٹنی , Mustard : رائی کا سفوف , Mustard Seed : رائی , Arabidopsis : ایک قسم کا رائی کا سفوف کی طرز کا پودا پیلے اور اودے پھول والا , Dock : چوکا , Common Dandelion : ککروندے کا پودا , Salad : سلاد , Common Purslane : خرفہ سبزی , Apium Graveolens Dulce : پترسیلی , Spinach : پالک , Fennel : سونف , Pieplant : عام باغاتی ریوند چینی , Asparagus : رسیلی کونپل والا ایک پودا , Daikon : جاپانی مولی , White Radish : مولی , Aqiqah : عقیقہ , Comfrey : کھانے کے پتے , Tamarind : املی , Curry : شوربا , Green : سبزہ زار , Interleaf : کتاب کے دو صفحوں کے درمیان رکھا گیا سادہ ورق , Garcinia Mangostana : مشرقی انڈیا کا ایک درخت , Fried Egg : تلے ہوئے انڈے , Agave Sisalana : سیسال پودا , Acacia Catechu : کانٹے دار اکاشیا , Blade : پتا , Peltate Leaf : ڈھال نما پتا , Bos Indicus : بھارتی بیل , Picnic : گھر سے باہر کھانا , Green Bean : لوبیا

Useful Words Definitions

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Mustard Oil: oil obtained from mustard seeds and used in making soap.

Horseradish Sauce: creamy white sauce with horseradish and mustard.

Mustard: pungent powder or paste prepared from ground mustard seeds.

Mustard Seed: black or white seeds ground to make mustard pastes or powders.

Arabidopsis: a genus of the mustard family having white or yellow or purplish flowers; closely related to genus Arabis.

Dock: any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine.

Common Dandelion: Eurasian plant widely naturalized as a weed in North America; used as salad greens and to make wine.

Salad: food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens.

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.

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

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.

Asparagus: plant whose succulent young shoots are cooked and eaten as a vegetable.

Daikon: radish of Japan with a long hard durable root eaten raw or cooked.

White Radish: pungent fleshy long hard edible root eaten raw or cooked.

Aqiqah: Aqiqah is an islamic ritual performed by muslims when a baby is born, meat is cooked and eaten.

Comfrey: leaves make a popular tisane; young leaves used in salads or cooked.

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.

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

Green: any of various leafy plants or their leaves and stems eaten as vegetables.

Interleaf: a blank leaf inserted between the leaves of a book.

Garcinia Mangostana: East Indian tree with thick leathery leaves and edible fruit.

Fried Egg: eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides.

Agave Sisalana: Mexican or West Indian plant with large fleshy leaves yielding a stiff fiber used in e.g. rope.

Acacia Catechu: East Indian spiny tree having twice-pinnate leaves and yellow flowers followed by flat pods; source of black catechu.

Blade: especially a leaf of grass or the broad portion of a leaf as distinct from the petiole.

Peltate Leaf: a shield-shaped leaf; as a nasturtium leaf.

Bos Indicus: any of several breeds of Indian cattle; especially a large American heat and tick resistant greyish humped breed evolved in the Gulf States by interbreeding Indian cattle and now used chiefly for crossbreeding.

Picnic: any informal meal eaten outside or on an excursion.

Green Bean: immature bean pod eaten as a vegetable.