āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
sweet basil
/swËiËt bËazÉl/
Sweet basil
01
āĻŽāĻŋāĻˇā§āĻāĻŋ āĻ¤ā§āĻ˛āĻ¸ā§, āĻ¸āĻžāĻ§āĻžāĻ°āĻŖ āĻ¤ā§āĻ˛āĻ¸ā§ āĻĒāĻžāĻ¤āĻž
leaves of the common basil; used fresh or dried
02
āĻŽāĻŋāĻˇā§āĻāĻŋ āĻ¤ā§āĻ˛āĻ¸ā§, āĻĒāĻŦāĻŋāĻ¤ā§āĻ° āĻ¤ā§āĻ˛āĻ¸ā§
annual or perennial of tropical Asia having spikes of small white flowers and aromatic leaves; one of the most important culinary herbs; used in salads, casseroles, sauces and some liqueurs
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
