bog shrub of northern and central Europe and eastern Siberia to Korea and Japan
widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery
extremely pungent leaves used fresh or dried as seasoning for especially meats
marked by extreme lack of restraint or control
in a natural state; not tamed or domesticated or cultivated
deviating widely from an intended course
(of colors or sounds) intensely vivid or loud
