betony

[ bet-n-ee ]

noun

, plural bet·o·nies.

1. a plant, Stachys (formerly Betonica ) officinalis, of the mint family, having hairy leaves and dense spikes of purple flowers, formerly used in medicine and dyeing.
2. any of various similar plants, especially of the genus Pedicularis.

betony

/ ˈbɛtənɪ /

noun

1. a Eurasian plant, Stachys (or Betonica ) officinalis , with a spike of reddish-purple flowers, formerly used in medicine and dyeing: family Lamiaceae (labiates)
2. any of several related plants of the genus Stachys
3. wood betony
   a North American scrophulariaceous plant, Pedicularis canadensis See also lousewort

Word History and Origins

Origin of betony¹

First recorded before 1000; late Middle English; Middle English betayny, betanie, from Medieval Latin betōnia, re-formation of Latin betōnica (Pliny), in earlier readings vettōnica (herba) “Vettonic (herb)” ( Vettōn(ēs) “an Iberian tribe” + -ica, feminine of -icus adjective suffix); compare Middle English beteyne, betoyne (from Anglo-French ), Old English bet(t)onice (from Latin ); -ic

Word History and Origins

Origin of betony¹

C14: from Old French betoine , from Latin betonica , variant of vettonica , probably named after the Vettones , an ancient Iberian tribe

Example Sentences

Instead, there are violet columns of bluebonnets, pillowy white flowers blooming on jimsonweed, and delicate red blooms dotting a Texas betony shrub.

From National Geographic

Betony Jones, director of energy jobs at the Department of Energy, thinks the number could be even higher because the bill includes incentives for domestic sourcing of materials that may create more jobs along the supply chain than traditional economic models account for.

From New York Times

The chef Bryce Shuman, who rose to prominence at Betony after working at Eleven Madison Park, is the executive chef at this replacement for Covina in the Park South Hotel.

From New York Times

There are recipes for grain salad with puffed quinoa from New York City’s Betony restaurant in Bon Appétit and another featuring popped sorghum from chef Daniel Patterson in Food & Wine.

From Washington Post

Rockey’s liqueur — made by Eamon Rockey, of the now-closed restaurant Betony — is a bit more complicated, but just as natural.

From New York Times