Arabic edit

Root
غ ض ض (ḡ-ḍ-ḍ)

Verb edit

غَضَّ (ḡaḍḍa) I, non-past يَغُضُّ‎ (yaḡuḍḍu)

  1. to lower, to put down

Conjugation edit

Verb edit

غَضَّ (ḡaḍḍa) I, non-past يَغَضُّ‎ (yaḡaḍḍu)

  1. to be not flaccid, to be fresh

Conjugation edit

Adjective edit

غَضّ (ḡaḍḍ)

  1. not flaccid, fresh, tender, sappy (used of plants and of women)
    • c. 1200, يحيى بن محمد بن أحمد بن العوام [yaḥyā ibn muḥammad ibn ʔaḥmad ibn al-ʕawwām], edited by José Antonio Banqueri, كتاب الفلاحة [Book on Agriculture], volume 1, Madrid: Imprenta Real, published 1802IA, Cap. 16, page 684:
      وأما اختزان القنبيط والرازيانج الغض لمن أحب أن يأكلها في غير أيامها فيخزن ذلك في الخل على ما أصف يؤخذ قلوب القنبيط وينصف ويغمر في الخل ويجعل فيه شيء من الفوذنج ويطين رأس الإناء ويرفع وأما فضبان الرازيانج الغض فينشر ويعمل بها مثل ذلك.
      In what concerns the preservation of cauliflower and fresh fennel, for him who likes to eat them off-season, these get preserved in vinegar in the following fashion: One takes the hearts of the cauliflower and halves and dunks into the vinegar and puts some pennyroyal into it and daubs the head of the receptacle and lifts it, and for the stalks of the fresh fennel, they are spread and the same is done with them.

Declension edit

Noun edit

غَضّ (ḡaḍḍm

  1. verbal noun of غَضَّ (ḡaḍḍa) (form I)
  2. the spadix of a palm-tree
    Synonym: طَلْع (ṭalʕ)

Declension edit