GREENS
Stimulants might keep the mind going, but hearty greens keep your body going.
What kinds of leafy veg do you prefer for your salads? Do you keep things neutral with lettuces, hearty with spinaches, spicy with cresses, or bitter with chicories? What about all the cabbages, like kale, broccoli, or Brussel sprouts? Maybe you’ve unlocked the secret to digesting grass, or tree leaves for that matter, or developed your very own cultivar of leafy green? What does it take to cultivate your salad greens, or do you forage for them wild?
See you tomorrow when we’ll be extracting TUBERS. Happy conlanging!
Reply to this comment for discussion on Lexember or today's prompts.
All top level comments must be an entry to the challenge.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
Some kind of speedlang,
dzLui [ꭦʟɯi] leaf, leafy green
t!oidzLui [t!ɤ̞iꭦʟɯi] mustard plant, spicy leaf
t!uidzLui [t!ɯiꭦʟɯi] bitter greens, bitter leaf
droadzLui [ɖɰɤ̞aꭦʟɯi] jute, thick leaf
ts!uidzLui [ʦ!ɯiꭦʟɯi] waterleaf, wet leaf
First time participating in Lexember!
Houkéñ, A speedlang
For context, in Houkéñ nouns are split into four noun classes corresponding to the four elements (earth, fire, water and wind), and each noun class prefix also acts as a derivation suffix with semantic meaning. Verbs are listed without conjugation prefixes.
tígeñ [ˈt̪ʰɪ.ɡɛ̃ŋ] leaf, n.
tijíjai [t̪ɪ.ˈɮɪ.ɮɐɪ] lettuce, n.
tíkpoi [ˈt̪ʰɪ.kpɵy] grass, n.
Phaeroian
Right, the tea seems to have gone down well. Now for a bit of salad.
Lykton, of course—you've probably heard a lot about it. The bud (kirton, kirtonis)—well, technically the growing part of the plant—is taken and stripped of its leaves, and then steamed (pelanaxos, pelanas, pelanaxas), boiled (planos, palnos, palnas), even roasted (psonos, ponsos, pynsas). Good with mutton from wullocks, pork from evercones…and we have it year-round in excellent numbers! Same with thriddic (dornos, dornis)—a fine crop, though not as hearty as the lykton buds. Of course, sometimes it's just nice to munch on the leaves…we don't need much to keep them both growing strong, mild weather for the thriddic and even some extreme weather for the lykton. It just keeps growing—and more to the good, I say. The tree keeps us fed.
And then we have cress (kodma, kodmas)—my, but it grows! Fast and far, and the varieties we grow have their own uses. Akyrgana (akyrganas) we grow for easy access to the seeds; crushed (hence the name) and mixed into custard (sedozar, sedozalis), it produces a delicious drink we call oubdakhon (oubdakhonis; the word also means "alarm clock"), splendid for getting sluggish farmers going on a cold morning. (Pity I can't have any until this pregnancy is over.) Mokhrila (mokhrilas), we grow that for the leaves, spicy and yet subtle. Dornigos (dornigis) is also for the leaves, but much bigger if less spicy. Oikysar—
My goodness, you poor dear. You must have been exhausted. It's this winter weather, isn't it. Cheer up! Reflection is nearly over; Feasting begins tomorrow.
Mãtuoìgà
ãũng - cabbage
ireu - spinage
piek - green (color), vegetables
piekek - greenery
Daynak (7 new words, 166 words total):
In the south, greens are mostly grown, including types of lettuce, amaranth, cabbage, and clover. In the north, nettles and sorrel are more common, and in the northwest, seaweed is also foraged as a type of vegetable (though I already made a word for this on an earlier day). Additionally, the northeast has developed customs for eating tree leaves and other wild ferns, and the southeast has cuisine that uses wild grasses.
Loaži (8 new words, 143 total):
The main greens the Loaži eat is molokhia or jute mallow, which is somewhat similar to okra, and amaranth. Both of these are farmed in small household plots which make up the bulk of their small-scale agriculture in their society. The greens are often ground into pulps that are mixed into beverages for both offerings and human consumption.
rinômsli
You're interested in otla [ɔtla] (greens) ? What a surprise !
Let's start with akara [akaʀa], it is eaten in salad (marōla [maʀɔːla]). It is a wet food so it keeps the mind healthy. It has a bitter and sweet taste at the same time. It is harvested with a tchalumRa [tʃalumra], a sickle made of knapped stone and wood, from the hurki [huʀki], a small tree from the highlands. It is cultivated in the entire delta.
There's also pāTœ [paːʈɶ], a small semi aquatic plant harvested during the monsoon. It tastes like dandelion with a touch of sweetness. It is a cold food so it helps sleep and is used to make somnifers (matla [matla]). It is also eaten in salad, but only during the last meal before sleeping. It is considered a luxury in the nalk empire and they use it to make çāve [çaːvɛ], a past helping people sleep, an important dose of it can be lethal.
Then there's the mahamru [mahamʀu], a small leaf harvested from the vaSkelyãn [vaʂkɛʎãn], a small thorny bush from the west of the delta. The mahamru are harvested when they're still young so they're tenders and a little spicy. It is considered a dry food so it helps to keep the body healthy. It is eaten during the first meal of the day because it helps staying awake.
Finally, there is Sikãngi [ʂikãŋi], a plant looking like Brussels sprouts, growing in the wet areas of the delta. It needs to be cooked in order to be eaten and has a sour and bitter taste. It is a hot food so it helps concentrating and learning. It is really popular among scholars and children. It is cultivated in flooded fields, similar to rice paddies, called potlioslamkā [pɔtliɔslamkaː].
Câynqasang
kôhta [ˈkɔːxta] n. cabbage
naptâr [napˈtɐːr] n. red cabbage
giranta [ɣiranˈta] n. broccoli
lôvun [ˈlɔːvun] n. pea
sûngi [ˈʃɪːŋi] n. onion
vîrta [ˈvɪːrta] n. spinach
ungong [uˈŋɔŋ] n. collard
cony [t͡sɔŋ] n. horseradish
conyâsang [t͡suˈŋɐːsaŋ] n. horseradish greens
New words today: 9
Lexember running total: 142
Maxakaopae
Day 20: 16 words (487 total)
Leafy vegetables, pakee, are widely farmed and form an important part of Maxa cuisine. They include spinach, ciaoa, cabbage, fopo, and Brussels sprouts, ’emifopo (lit. "little cabbage"). Also important is mustard leaf, opohoke. The mustard seeds, opohokepihi, are also an important spice. They are fried, zheho, in woks, ma.
They are eaten raw, and often are an integral part of a table setting, used to grab, awhiefa, or form a base for piling, kozha, other food on top of it, referred to in this way as ecajapakee or literally "table leaves." They are used in soups, stir-fries, aza’epa, and pies, io’o, and they are minced and pressed, acoio, into balls with herbs and spices to make acoioio (lit. "pressed thing" - like the Georgian dish "pxali.") Another popular way to eat salad is mixed with various fruits, referred to as faijo’a.
Lexember Speedlang: Jróiçnia
Words: 11
There's definitely a big variety of "leafy food plants" = jhreup /ɖ̥ɻeŭpʰ/ and the same term is used generically for their leaves. Many of these can be acquired through forage = √kodheo, but most are grown in the gardens mentioned yesterday, occasionally in a "field" = réothon /reŏ.t̪ʰõ/ like grain plants.
Most of these plants can be eaten "uncooked" = dhòadhéilhoł /d̪̥o.aˈðeĭ.ʎoʟ/ as a "salad" = bíauto /ˈb̥iăŭ.tʰo/ but some are preferred as cooked "greens" = ceřúag /cʰeˈʁuăɡ/ sometimes by boil or by "fry" = √seiple. For many of these plants, tender young shoots and leaves are eaten raw, while older leaves are cooked.
Speaking of brassicas like cabbage, some are grown for "oil" = niau /ɲiăŭ/ or "spice" = eksíat /ekʰˈsiătʰ/ usually from seeds, giving "oil seeds" = teŋłúr niau and "spice seeds" = teŋłúr eksíat. The majority of these plants are grown for multiple products, with their leaves used as well.
I'm going to coin the word "wall" = gujéur /ɡ̊uˈʝeŭr/ because the gardens mentioned are usually a "walled garden" =edléaułke gujeulhernúiòł /edˈleăŭʟ.ke ɡ̊u.ʝeŭ.ʎerˈnui.oʟ/. The walls are really just very tall ditches, with steep but green walls. They are filled with broken rock, from weeks back, with earth rammed around that core. Smaller plants are raised by building a "rockery" = ejjhláunan /eɖˈɖɭaŭ.w̃ã/ often a couple, usually in corners. Lastly for today, "compost" = láukar /ˈlaŭ.kʰar/ is usually fermented somewhere in the garden.
Definitely getting into the agricultural stride, I might try to flesh out some specific species over the next day or so.
Lasat
from lipahn /li.pa:n/ n. green and bem /bem/ n. leaf
druźirdla
ọ is /ɔ/ ä is /æ/ ụ is /y/ ź is /ʒ/ c is /tʃ/ ö is /œ/ ś is /ʃ/ v is /ʋ/
The druźri live in a desert uzgitt, so their choice in greens is limited, but not non-existent.
The word for "vegatable" is hikun, also related to hica "grass".
The stem morak of the cactus guźen is edible.
Also, a plant similar to amaranths, called zẹdluw, a word borrowed from ꞗyŕḷŭ, is used as a green, too.
will add more later, hopefully.
New words: 5 Total new words: 103
Knasesj
Prompt: none.
sigi [ˈsi.gi] n. • Cedar Waxwing
Etym: imitative of their thin, high-pitched calls
gïmuang [ˈgɨ.mu.æŋ]
Lit: thread done by, route of
n. ph.
• route one took, (back) the way one came / went
This construction is the noun gïmu 'thread, route' possessed via =ang and is incomplete without a possessor being added.
Prompt: 2024's Singing Like Nobody's Listening
I'd hardly say I was singing like nobody's listening, but I did happen to do a little shower singing, and one line got me thinking:
Specifically, how I'd express the mean here. I settled on adding it as a sense of the pre-existing word wena 'provide, make available, originate'.
2 • result in, cause, mean, signify (a consequence or conclusion)
To fully translate the line, I also coined yeka 'jump'. (Knasesj doesn't yet have a verb for 'throw', but even if it did, 'throw your body / throw yourself' isn't something I'd have make any sense in Knasesj.)
yeka [ˈi͡e.kʼɑ] v. intr. • jump, leap
Use allative for 'jump to / onto' and ablative for 'jump from, jump off'.
However, I haven't actually translated the line for time reasons, and I want to make sure I can do it roughly to the tune of the song. I might also not end up using wena depending on how I structure the translation.
Prompt: 2019's Smell
sohrk [sɔʔ] v. tr. • actively smell, pay attention to via one's sense of smell, sniff, sample or investigate (a smell or by smell)
[sɔʔ so̽ʔ t͡soʔ sʊʔ t͡so̽wʔ] are all Knasesj words, somewhat intimidatingly. (They respectively mean 'smell actively', 'bite or quotation', 'wetland', 'boot', and 'creature'.)
Via the dual derivation dynamics of dysfixation and diphthongization, we get its non-agentive counterpart:
soë [soə̯] v. tr. • happen to smell, passively smell
An idiom:
soë-vern souv [ˈsoə̯.veə̯ ˈso̽wv]
smell-seem breadLit: smell like bread
v. ph. • be obvious, be something that doesn't need to be said
And while I'm making sense terms:
chohrsh [t͡ɕɔɕ] v. tr. • feel out (pain), test (a body part) to see if it hurts, pay attention to the feeling in to see if there's pain (may involve physical action to test, or just mental attentiveness)
choë [t͡ɕoə̯] v. tr. • feel (pain), feel pain in (a body part)
These forms are more evidence I'm addicted to putting sibilants in Knasesj words.