cibol

English

Alternative forms

• chibbal, chibol, ciboul, ciboule

Etymology

From French ciboule and Middle English chibolle, from Old Northern French chibole; both ultimately from Latin cepulla.

Noun

cibol (plural cibols)

1. (obsolete) A perennial onion plant, Allium fistulosum, commonly called Welsh onion.
   • 1842, Mrs. Dalgairns, The Practice of Cookery...Ninth Edition, with Additions‎^[1], page 44:

     SKATE WITH LIVER SAUCE: CRIMP or cut the skate into pieces, boil and serve on it a sauce made as follows: - Put into a sauce-pan, parsley, cibol, mushrooms, a clove of garlic, all finely minced, and a little butter; give it a turn or teo on the fire, and add a good dust of flour, then a bit of butter, capers, and a minced anchovy, the liver of the skate, first boiled and bruised, pepper, and salt; moisten it with gravy or water, and thicken it on the fire.

   • 1906, Maria Parloa, Preparation of Vegetables for the Table‎^[2], page 46:

     The herbs generally employed in the fourniture are chervil, tarragon, chives, or cibol.

   • 1906, U.S. Department of Agriculture, Experiment Station Work, XXXIV: American Sugar-beet Seed, […], Fertility of Eggs‎^[3], page 44:

     Turnips, carrots, parsnips, celery, leeks, cibol, onions, etc., when used just as flavorers, should be tied in a bunch and cooked twenty or thirty minutes in the dish and then removed.

Derived terms

• sybo

References

• “cibol”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.

Anagrams

• Bicol