hogweed

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hog·weed

 (hôg′wēd′, hŏg′-)
n.
1. Any of various coarse weedy plants of the genus Heracleum of the parsley family, having divided leaves and small flowers in umbels, and including several species that are phototoxic.
2. Any of various other coarse weeds, such as horseweed or ragweed.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

hogweed

(ˈhɒɡˌwiːd)
n
(Plants) any of several coarse weedy umbelliferous plants, esp cow parsnip. See also giant hogweed
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.hogweed - tall coarse plant having thick stems and cluster of white to purple flowershogweed - tall coarse plant having thick stems and cluster of white to purple flowers
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
genus Heracleum, Heracleum - widely distributed genus of plants with usually thick rootstocks and large umbels of white flowers
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations

hogweed

[ˈhɒgˌwiːd] npanace m, sedano dei prati
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
References in periodicals archive ?
Pomegranates spiced with "golpar," angelica powder, watermelon, grapes, honeydew melon, "baslogh," "jos-e ghand," pears, oranges, tangerines, apples, cucumbers, "ajil-e shereen," which is a combination of nuts and sweet dried fruits, and, of course, traditional Persian tea, are common things to eat and drink during this long, cold night.
INGREDIENTS 100g Persian flatbread (or toasted tortillas or pitta bread) 50g walnuts, roughly chopped 100g feta cheese, crumbled 25g bunch mint, roughly chopped 25g bunch basil, roughly chopped 25g bunch tarragon, roughly chopped 3tbsp pomegranate seeds, to garnish For the dressing: 2tbsp balsamic vinegar 3tbsp extra-virgin olive oil 1/4tsp golpar (optional) 1/2tsp sea salt 1/2tsp black pepper METHOD 1.
Fragrant mixed herb and flatbread salad Serves four as a starter 100g Persian flatbread (or toasted tortillas or pitta bread) 50g walnuts, roughly chopped 100g feta cheese, crumbled 25g bunch mint, roughly chopped 25g bunch basil, roughly chopped 25g bunch tarragon, roughly chopped 3tbsp pomegranate seeds, to garnish For the dressing 2tbsp balsamic vinegar 3tbsp extra-virgin olive oil Quarter tsp golpar (optional) Half tsp sea salt Half tsp black pepper Method 1 Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.