"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"
          ],
          "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        }
      ],
      "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"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms derived from French",
        "English terms derived from Latin",
        "English terms derived from Middle English",
        "English terms derived from Old Northern French",
        "English terms inherited from Middle English",
        "English terms with obsolete senses",
        "English terms with quotations"
      ],
      "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        }
      ],
      "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"
}