1.
herb; aromatic herb; fragrant plant used in cooking
A plant with aromatic leaves or stems used for flavoring food. Refers to culinary herbs like parsley, basil, cilantro, and rosemary. The word emphasizes the fragrant quality of the plant.
香草を添えた料理。
A dish garnished with herbs.
鶏肉に香草をまぶして焼く。
Coat the chicken with herbs and grill it.
ベランダで香草を育てて、料理に使っている。
I grow herbs on the balcony and use them in cooking.
Combines 香 (fragrance, aroma) and 草 (grass, plant). Literally "fragrant plant."
COMMON COLLOCATIONS:
- 香草焼き: herb-grilled (a common cooking style)
- 香草パン粉焼き: herb breadcrumb bake
- 香草を添える: to garnish with herbs
- 香草ソース: herb sauce
- 香草バター: herb butter
USAGE:
香草 is the standard Japanese word for culinary herbs. It appears frequently on restaurant menus (especially for Western and Mediterranean dishes) and in recipe descriptions. 香草焼き (herb-grilled) is one of the most common preparations. Note that 香草 specifically refers to aromatic herbs for cooking — it does not cover medicinal herbs.
SIMILAR WORDS:
- ハーブ: herb (loanword) — the English loanword, used interchangeably in casual contexts and on product labels
- 薬草: medicinal herb — herbs used for medicine, not cooking
- スパイス: spice — dried seeds, bark, or roots used for flavoring, distinct from fresh leafy herbs