sweet flag

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sweet flag

n.
1. A perennial herb (Acorus calamus) native to Eurasia and naturalized in North America, growing in marshy places and having grasslike leaves, minute greenish flowers borne on a thick spadix, and aromatic rhizomes used in medicine and perfumery. Also called calamus.
2. A similar plant (Acorus americanus) native to North America.
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.

sweet flag

n
(Plants) an aroid marsh plant, Acorus calamus, having swordlike leaves, small greenish flowers, and aromatic roots. Also called: calamus
[C18: see flag2]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.sweet flag - perennial marsh plant having swordlike leaves and aromatic rootssweet flag - perennial marsh plant having swordlike leaves and aromatic roots
Acorus, genus Acorus - sweet flags; sometimes placed in subfamily Acoraceae
calamus - the aromatic root of the sweet flag used medicinally
calamus oil - carcinogenic oil from calamus root used as a perfume
bog plant, marsh plant, swamp plant - a semiaquatic plant that grows in soft wet land; most are monocots: sedge, sphagnum, grasses, cattails, etc; possibly heath
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in classic literature ?
When spring came on, the soldiers found a plant just showing out of the ground that looked like asparagus, which, for some reason, they called "Mashka's sweet root." It was very bitter, but they wandered about the fields seeking it and dug it out with their sabers and ate it, though they were ordered not to do so, as it was a noxious plant.
Showcasing more than 100 enriching plant-based recipes that pair the freshest ingredients with cooking techniques meant to optimize their natural, native flavors, Christina reintroduces dishes that range from Spicy Sauteed Collard Greens; Sweet Root Vegetable Stew; Sesame Hiziki Salad; and Chickpea Farro Soup; to Sweet Corn Fritters; Fabulous English Muffins; Tempeh Reuben; Ginger-Poached Pears; and Orange-Scented Steamed Pudding.
Strong, dark and intense little pots of chocolate with a hint of sweet root liquorice.
My husband eventually settled on the chicken liver parfait with fig & cinnamon chutney, and toasted ciabatta; to be followed by roast pork confit, crushed sweet root vegetables, apricot and Wordsworth ale jus.