1. ディナーの終わりやオードブルに出す香りのいい、またはスパイシーな料理(an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre)
2. ミント科の香りのよい2つの香草(either of two aromatic herbs of the mint family)
3. 地中海地方の矮性の芳香性低木(dwarf aromatic shrub of Mediterranean regions)
4. トウバナ属の芳香性の数種の草本または亜低木の総称で、ハチをひきつける花の穂をもつ(any of several aromatic herbs or subshrubs of the genus Satureja having spikes of flowers attractive to bees)