vegetable, veggie - edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

barrenwort, bishop's hat, Epimedium grandiflorum - slow-growing creeping plant with semi-evergreen leaves on erect wiry stems; used as ground cover

mayapple, Podophyllum peltatum, wild mandrake, May apple - North American herb with poisonous root stock and edible though insipid fruit

butter-flower, buttercup, butterflower, crowfoot, goldcup, kingcup - any of various plants of the genus Ranunculus

Coptis groenlandica, Coptis trifolia groenlandica, golden thread, goldthread - low-growing perennial of North America woodlands having trifoliate leaves and yellow rootstock and white flowers

Eranthis hyemalis, winter aconite - small Old World perennial herb grown for its bright yellow flowers which appear in early spring often before snow is gone

hepatica, liverleaf - any of several plants of the genus Hepatica having 3-lobed leaves and white or pinkish flowers in early spring; of moist and mossy subalpine woodland areas of north temperate regions

golden seal, goldenseal, Hydrastis Canadensis, turmeric root, yellow root - perennial herb of northeastern United States having a thick knotted yellow rootstock and large rounded leaves

false rue, false rue anemone, Isopyrum biternatum - slender erect perennial of eastern North America having tuberous roots and pink-tinged white flowers; resembles meadow rue

giant buttercup, Laccopetalum giganteum - spectacular perennial native of wet montane grasslands of Peru; formerly included in genus Ranunculus

false bugbane, Trautvetteria carolinensis - tall perennial of the eastern United States having large basal leaves and white summer flowers

globe flower, globeflower - any of several plants of the genus Trollius having globose yellow flowers

legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae

clover, trefoil - a plant of the genus Trifolium

Cape periwinkle, Catharanthus roseus, cayenne jasmine, Madagascar periwinkle, red periwinkle, rose periwinkle, Vinca rosea, periwinkle, old maid - commonly cultivated Old World woody herb having large pinkish to red flowers

aroid, arum - any plant of the family Araceae; have small flowers massed on a spadix surrounded by a large spathe

nin-sin, Panax ginseng, Panax pseudoginseng, Panax schinseng, ginseng - Chinese herb with palmately compound leaves and small greenish flowers and forked aromatic roots believed to have medicinal powers

American ginseng, Panax quinquefolius, sang - North American woodland herb similar to and used as substitute for the Chinese ginseng

wild ginger - low-growing perennial herb with pungent gingery leaves and rhizomes

Asarum shuttleworthii, heart-leaf, heartleaf - wild ginger having persistent heart-shaped pungent leaves; West Virginia to Alabama

caryophyllaceous plant - a plant of the family Caryophyllaceae

clammy chickweed, mouse eared chickweed, mouse-ear chickweed, mouse ear, chickweed - any of various plants related to the common chickweed

drypis - spiny-leaved perennial herb of southern Europe having terminal clusters of small flowers

coral necklace, Illecebrum verticullatum - glabrous annual with slender taproot and clusters of white flowers; western Europe especially western Mediterranean and Atlantic coastal areas

chickweed - any of various plants of the genus Stellaria

New Zealand spinach, Tetragonia expansa, Tetragonia tetragonioides - coarse sprawling Australasian plant with red or yellow flowers; cultivated for its edible young shoots and succulent leaves

amaranth - any of various plants of the genus Amaranthus having dense plumes of green or red flowers; often cultivated for food

flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts

fines herbes - a mixture of finely chopped fresh herbs; "an omlet flavored with fines herbes"

sweet basil, basil - leaves or the common basil; used fresh or dried

bay leaf - dried leaf of the bay laurel

borage - leaves flavor sauces and punches; young leaves eaten in salads or cooked

hyssop - bitter leaves used sparingly in salads; dried flowers used in soups and tisanes

caraway - leaves used sparingly in soups and stews

chervil - fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach

chives - cylindrical leaves used fresh as a mild onion-flavored seasoning

healing herb, comfrey - leaves make a popular tisane; young leaves used in salads or cooked

Chinese parsley, cilantro, coriander - parsley-like herb used as seasoning or garnish

costmary - leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings

common fennel, fennel - leaves used for seasoning

lemon balm - lemony leaves used for a tisane or in soups or fruit punches

lovage - stalks eaten like celery or candied like Angelica; seeds used for flavoring or pickled like capers

marjoram, oregano - pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets

mint - the leaves of a mint plant used fresh or candied

parsley - aromatic herb with flat or curly leaves

rosemary - extremely pungent leaves used fresh or dried as seasoning for especially meats

rue - leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy

sage - aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc

savoury, savory - either of two aromatic herbs of the mint family

sweet woodruff, waldmeister - fragrant dark green leaves used to flavor May wine

sweet cicely - fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs

estragon, tarragon - fresh leaves (or leaves preserved in vinegar) used as seasoning

thyme - leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables

angelica - aromatic stems or leaves or roots of Angelica Archangelica

dill weed, dill - aromatic threadlike foliage of the dill plant used as seasoning

tea leaf, tea - dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds of tea"; "they threw the tea into Boston harbor"