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smallage

American  
[smaw-lij] / ˈsmɔ lɪdʒ /

noun

  1. the celery, Apium graveolens, especially in its wild state.


smallage British  
/ ˈsmɔːlɪdʒ /

noun

  1. an archaic name for wild celery

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of smallage

1250–1300; Middle English smalege, smalache, equivalent to smale small + ache parsley < Old French < Latin apium celery, parsley

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Take the juice of smallage or lovage, and mix with any kind of bait.

From Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 by Burroughs, Barkham

Chop the smallage exceeding small, and put it in a good half hour before you are to take your possnet from the fire.

From The Closet of Sir Kenelm Digby Knight Opened by MacDonell, Anne

Take a drachm and a half of trochisk of myrrh; ten grains of musk with the juice of smallage; make twelve pills and take six every morning, or after supper, on going to bed.

From The Works of Aristotle the Famous Philosopher Containing his Complete Masterpiece and Family Physician; his Experienced Midwife, his Book of Problems and his Remarks on Physiognomy by Aristotle

The principal herb was smallage of extraordinary size, which they eat raw, or boiled in their broth, and of which they brought away a considerable quantity of juice in bottles.

From A General History and Collection of Voyages and Travels — Volume 10 Arranged in systematic order: Forming a complete history of the origin and progress of navigation, discovery, and commerce, by sea and land, from the earliest ages to the present time. by Kerr, Robert

Take the young sprouts of smallage, wash and drain them till perfectly dry.

From The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner by Anonymous

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