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labiate

American  
[ley-bee-it, -eyt] / ˈleɪ bi ɪt, -ˌeɪt /

adjective

  1. having parts that are shaped or arranged like lips; lipped.

  2. Botany.

    1. belonging to the plant family Labiatae (or Lamiaceae).

    2. two-lipped; bilabiate: said of a gamopetalous corolla or gamosepalous calyx.


noun

  1. a labiate plant.

labiate British  
/ ˈleɪbɪˌeɪt, -ɪt /

noun

  1. any plant of the family Lamiaceae (formerly Labiatae ), having square stems, aromatic leaves, and a two-lipped corolla: includes mint, thyme, sage, rosemary, etc

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

adjective

  1. of, relating to, or belonging to the family Lamiaceae

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Etymology

Origin of labiate

From the New Latin word labiātus, dating back to 1700–10. See labium, -ate 1

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

There are all gradations between labiate and regular corollas.

From The Elements of Botany For Beginners and For Schools by Gray, Asa

Dracocephalum.—Handsome labiate plants, requiring a warm and well-drained soil.

From Encyclopaedia Britannica, 11th Edition, Volume 13, Slice 7 "Horticulture" to "Hudson Bay" by Various

Germander, jėr′man-dėr, n. a large genus of labiate herbs with aromatic, bitter, and stomachic properties.

From Chambers's Twentieth Century Dictionary (part 2 of 4: E-M) by Various

They are four as in labiate flowers, two small, and two longer ones near the other side.

From Lachesis Lapponica A Tour in Lapland, Volume 1 by Linn?, Carl von

Bas�il, a labiate plant, Ocĭmum basilĭcum, a native of India, much used in cookery, especially in France, and known more particularly as sweet or common basil.

From The New Gresham Encyclopedia. Vol. 1 Part 3 Atrebates to Bedlis by Various

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