Of the color of ordinary foliage, or of unripe vegetation generally; verdant. See II., 1.Immature with respect to age or judgment; raw; unskilled; easily imposed upon.Due to or manifesting immaturity; proceeding from want of knowledge or judgment.New; fresh; recent: as, a green wound; a green hide.Full of life and vigor; fresh and vigorous; flourishing; undecayed.Pale; sickly; wan; of a greenish-pale color.Characterized by the presence of verdure: as, a green winter.Same as sage cheese (which see, under cheese).Same as terre verte.A codfish salted but not dried.n. The color of ordinary foliage; the color seen in the solar spectrum between wavelengths 0.511 and 0.543 micron.n. A grassy plain or plat; a piece of ground covered with verdant herbage.n. Specifically, a piece of grass-land in a village or town, belonging to the community, being often a remnant of ancient common lands, or, as is usual in the United States, reserved by the community for ornamental purposes; a small common.n. plural Fresh leaves or branches of trees or other plants; wreaths.n. plural The leaves and stems of young plants used in cookery or dressed for food, especially plants of the cabbage kind, spinach, etc.n. plural In sugar manufacturing, the syrup which drains from the loaves.To grow or turn green; in poetical use, to become covered with verdure; be verdurous.To make green; give or impart a green color to; cause to become green.n. An obsolete form of grin.To yearn; long.n. In golf: The whole links or golf-course.n. The putting-green, or portion of the links, devoid of hazards, within twenty yards of a hole.n. A name sometimes given to Schweinfurt green.n. An acid dyestuff made by sulphonating the foregoing and designated as azin green S.n. Same as methyl green (which see, under green).n. A basic coal-tar color of the diphenyl-naphthyl-methane type.In oyster-culture, to give (oysters) a green tinge about the gills by putting them in pits.