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.

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