茴香
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多(duō )年(nián )生(shēng )草(cǎo )本(běn )植(zhí )物(wù )。叶(yè )子(zǐ )分(fèn )裂(liè )呈(chéng )丝(sī )状(zhuàng ),夏(xià )天(tiān )开(kāi )花(huā ),黄(huáng )色(sè )。果(guǒ )实(shí )长(zhǎng )椭(tuǒ )圆(yuán )形(xíng ),可(kě )以(yǐ )做(zuò )调(diào )味(wèi )香(xiāng )科(kē )。果(guǒ )实(shí )可(kě )榨(zhà )油(yóu ),茎(jīng )和(hé )叶(yè )子(zǐ )嫩(nèn )时(shí )可(kě )食(shí )。
明(míng )李(lǐ )时(shí )珍(zhēn )《本(běn )草(cǎo )纲(gāng )目(mù )·菜(cài )一(yī )·蘹(huái )香(xiāng )》﹝释(shì )名(míng )﹞:“苏(sū )颂(sòng )曰(yuē ):‘蘹(huái )香(xiāng ),北(běi )人(rén )呼(hū )为(wéi )茴(huí )香(xiāng ),声(shēng )相(xiàng )近(jìn )也(yě )。’思(sī )邈(miǎo )曰(yuē ):‘煮(zhǔ )臭(chòu )肉(ròu ),下(xià )少(shǎo )许(xǔ ),即(jí )无(wú )臭(chòu )气(qì )。臭(chòu )酱(jiàng )入(rù )末(mò )亦(yì )香(xiāng ),故(gù )曰(yuē )回(huí )香(xiāng )。’”
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