"cibol" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "fr",
        "3": "ciboule"
      },
      "expansion": "French ciboule",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "enm",
        "3": "chibolle"
      },
      "expansion": "Middle English chibolle",
      "name": "inh"
    },
    {
      "args": {
        "1": "en",
        "2": "fro-nor",
        "3": "chibole"
      },
      "expansion": "Old Northern French chibole",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "cepulla"
      },
      "expansion": "Latin cepulla",
      "name": "der"
    }
  ],
  "etymology_text": "From French ciboule and Middle English chibolle, from Old Northern French chibole; both ultimately from Latin cepulla.",
  "forms": [
    {
      "form": "cibols",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "cibol (plural cibols)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
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          "source": "w"
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          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        }
      ],
      "derived": [
        {
          "word": "sybo"
        }
      ],
      "examples": [
        {
          "ref": "1842, Mrs. Dalgairns, The Practice of Cookery...Ninth Edition, with Additions, page 44:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "1906, Maria Parloa, Preparation of Vegetables for the Table, page 46:",
          "text": "The herbs generally employed in the fourniture are chervil, tarragon, chives, or cibol.",
          "type": "quote"
        },
        {
          "ref": "1906, U.S. Department of Agriculture, Experiment Station Work, XXXIV: American Sugar-beet Seed, […], Fertility of Eggs, page 44:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A perennial onion plant, Allium fistulosum, commonly called Welsh onion."
      ],
      "id": "en-cibol-en-noun-G9dpFI65",
      "links": [
        [
          "Allium fistulosum",
          "Allium fistulosum#Translingual"
        ],
        [
          "Welsh onion",
          "Welsh onion"
        ]
      ],
      "raw_glosses": [
        "(obsolete) A perennial onion plant, Allium fistulosum, commonly called Welsh onion."
      ],
      "synonyms": [
        {
          "word": "chibbal"
        },
        {
          "word": "chibol"
        },
        {
          "word": "ciboul"
        },
        {
          "word": "ciboule"
        }
      ],
      "tags": [
        "obsolete"
      ],
      "wikipedia": [
        "Welsh Onion"
      ]
    }
  ],
  "word": "cibol"
}

{
  "derived": [
    {
      "word": "sybo"
    }
  ],
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "fr",
        "3": "ciboule"
      },
      "expansion": "French ciboule",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "enm",
        "3": "chibolle"
      },
      "expansion": "Middle English chibolle",
      "name": "inh"
    },
    {
      "args": {
        "1": "en",
        "2": "fro-nor",
        "3": "chibole"
      },
      "expansion": "Old Northern French chibole",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "cepulla"
      },
      "expansion": "Latin cepulla",
      "name": "der"
    }
  ],
  "etymology_text": "From French ciboule and Middle English chibolle, from Old Northern French chibole; both ultimately from Latin cepulla.",
  "forms": [
    {
      "form": "cibols",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "cibol (plural cibols)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
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        "English terms derived from Old Northern French",
        "English terms inherited from Middle English",
        "English terms with obsolete senses",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "examples": [
        {
          "ref": "1842, Mrs. Dalgairns, The Practice of Cookery...Ninth Edition, with Additions, page 44:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "1906, Maria Parloa, Preparation of Vegetables for the Table, page 46:",
          "text": "The herbs generally employed in the fourniture are chervil, tarragon, chives, or cibol.",
          "type": "quote"
        },
        {
          "ref": "1906, U.S. Department of Agriculture, Experiment Station Work, XXXIV: American Sugar-beet Seed, […], Fertility of Eggs, page 44:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A perennial onion plant, Allium fistulosum, commonly called Welsh onion."
      ],
      "links": [
        [
          "Allium fistulosum",
          "Allium fistulosum#Translingual"
        ],
        [
          "Welsh onion",
          "Welsh onion"
        ]
      ],
      "raw_glosses": [
        "(obsolete) A perennial onion plant, Allium fistulosum, commonly called Welsh onion."
      ],
      "tags": [
        "obsolete"
      ],
      "wikipedia": [
        "Welsh Onion"
      ]
    }
  ],
  "synonyms": [
    {
      "word": "chibbal"
    },
    {
      "word": "chibol"
    },
    {
      "word": "ciboul"
    },
    {
      "word": "ciboule"
    }
  ],
  "word": "cibol"
}