Küchenkraut

Definitions of Küchenkraut
  1. noun
    aromatic potherb used in cookery for its savory qualities
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    Basilikum
    leaves of the common basil; used fresh or dried
    Borretsch, Gurkenkraut
    an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
    Kerbel
    fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
    Schnittlauch
    cylindrical leaves used fresh as a mild onion-flavored seasoning
    Koriander
    parsley-like herb used as seasoning or garnish
    Zitronenmelisse
    lemony leaves used for a tisane or in soups or fruit punches
    Liebstöckel
    stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
    Majoran, Oregano
    pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
    Petersilie
    aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
    Salbei
    aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
    Bohnenkraut
    either of two aromatic herbs of the mint family
    Estragon, Thymian
    fresh leaves (or leaves preserved in vinegar) used as seasoning
    Dill
    aromatic threadlike foliage of the dill plant used as seasoning
    Teeblatt
    dried leaves of the tea shrub; used to make tea
    Schwarztee
    fermented tea leaves
    grüner Tee
    tea leaves that have been steamed and dried without fermenting
    type of:
    Gewürz
    something added to food primarily for the savor it imparts
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