Usage Note
Ciboulette is the fine-leafed herb used abundantly in French cuisine, especially in fines herbes blends alongside persil, estragon, and cerfeuil. It is sometimes confused with la cive (spring onion), which has a stronger, oniony bite. Sold in supermarkets in small tied bunches called bottes.
Examples
"Ajoutez de la ciboulette hachée sur l'omelette."
Natural Translation
Add chopped chives on the omelette.
Related Words
Explore French by topic
FrenchNow
6 min read