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The herbal was translated first into Hebrew, then also German, Catalan, Danish, Dutch, English, French, Italian, and Spanish. [1] A Middle English version of the poem was translated by John Lelamour, a schoolmaster from Hereford, in the fourteenth century. [2] [3]
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The word "herb" is pronounced / h ɜːr b / in Commonwealth English, [1] but / ɜːr b / is standard among American English speakers as well as those from regions where h-dropping occurs. In Canadian English , both pronunciations are common. [ 2 ]
The use of plants for medicinal purposes, and their descriptions, dates back two to three thousand years. [10] [11] The word herbal is derived from the mediaeval Latin liber herbalis ("book of herbs"): [2] it is sometimes used in contrast to the word florilegium, which is a treatise on flowers [12] with emphasis on their beauty and enjoyment rather than the herbal emphasis on their utility. [13]
The dictionary content is licensed from Oxford University Press's Oxford Languages. [3] It is available in different languages, such as English, Spanish and French. The service also contains pronunciation audio, Google Translate, a word origin chart, Ngram Viewer, and word games, among other features for the English-language version.
Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (Cambodian paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto and opor.
The Bencao gangmu, known in English as the Compendium of Materia Medica or Great Pharmacopoeia, [1] is an encyclopedic gathering of medicine, natural history, and Chinese herbology compiled and edited by Li Shizhen and published in the late 16th century, during the Ming dynasty. Its first draft was completed in 1578 and printed in Nanjing in 1596.
In Europe, apothecaries stocked herbal ingredients as traditional medicines. In the Latin names for plants created by Linnaeus , the word officinalis indicates that a plant was used in this way. For example, the marsh mallow has the classification Althaea officinalis , as it was traditionally used as an emollient to soothe ulcers . [ 2 ]