potherb

American  

[pot-urb, -hurb] / ˈpɒtˌɜrb, -ˌhɜrb /

noun

1. any leafy green vegetable prepared as food by cooking in a pot, such as spinach, or herb added as seasoning in cooking, such as thyme.

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potherb British  

/ ˈpɒtˌhɜːb /

noun

1. any plant having leaves, flowers, stems, etc, that are used in cooking for seasoning and flavouring or are eaten as a vegetable

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Etymology

Origin of potherb

First recorded in 1530–40; pot ¹ + herb

Example Sentences

See Examples For:

potherb

Germans use both roots and tops for cooking; the former as a boiled vegetable, the latter as a potherb.

From Culinary Herbs: Their Cultivation Harvesting Curing and Uses by Kains, M. G. (Maurice Grenville)

In fields here, a wild strong smelling Umbellifera occurs, called Dhunnea, used as a potherb, and esteemed very fragrant by the natives. 

From Journals of Travels in Assam, Burma, Bhootan, Afghanistan and the Neighbouring Countries by Griffith, William

Petroselium vulgare.—A well known potherb sown in the spring; and the plants, if not suffered to go to seed, will last two years.

From The Botanist's Companion, Volume II by Salisbury, William

Chili plants and Cape gooseberries abounded, and many a potherb pleasant to behold and good in a curry.

From The Taming of the Jungle by Doyle, Dr. C. W.

Thymus vulgaris.—This is a well-known potherb used in broths and various modes of cookery: it is propagated by seeds and cuttings early in the spring.

From The Botanist's Companion, Volume II by Salisbury, William