Tall tufted perennial grasses (such as lyme grass or wild rye); Also called: genus Elymus.

ETYM Old Eng. gras, gres, gers, AS, graes, gaers; akin to OFries. gres, gers, OS., Dutch, German, Icel., and Goth. gras, Dan. graes, Swed. gräs, and prob. to Eng. green, grow. Related to Graze.
(Irregular plural: grasses).
Narrow-leaved green herbage: grown as lawns; used as pasture for grazing animals; cut and dried as hay.
Plant of the large family Gramineae of monocotyledons, with about 9,000 species distributed worldwide except in the Arctic regions. The majority are perennial, with long, narrow leaves and jointed, hollow stems; hermaphroditic flowers are borne in spikelets; the fruits are grainlike. Included are bluegrass, wheat, rye, corn, sugarcane, and bamboo.

ETYM Old Eng. herbe, erbe, Old Fren. herbe, erbe, French herbe, Latin herba; perh. akin to Greek phorbe food, pasture, pherbein to feed.
1. A plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests; SYN. herbaceous plant.
2. Aromatic potherb used in cookery for its savory qualities.
Any plant (usually a flowering plant) tasting sweet, bitter, aromatic, or pungent, used in cooking, medicine, or perfumery; technically, a herb is any plant in which the aerial parts do not remain above ground at the end of the growing season.

ETYM French See Herb.
Succulent herbaceous vegetation of pasture land; SYN. pasturage.

Long black-skinned salsify; SYN. black salsify.

Any of several grasses of the genus Elymus.

Sedge of eastern North America having numerous clustered woolly spikelets; SYN. Scirpus cyperinus. wool-grass

1. Unfermented or fermenting malt.
2. Usually used in combination: 'liverwort'; 'milkwort'; 'whorlywort'.
any herb or vegetableinfusion of malt before fermentation
infusion of malt before fermentation.