Apium graveolens rapaceum
- noun
- Specialized
:
apio nabo
- Farmers harvest Apium graveolens rapaceum in autumn when its root is at its largest.
Examples
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Apium graveolens rapaceum is often used in soups and stews for its nutty flavor.
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Chefs prize Apium graveolens rapaceum for its unique texture in winter dishes.
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I bought some fresh Apium graveolens rapaceum at the market.
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Have you ever tried Apium graveolens rapaceum in a salad?
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Many people enjoy adding Apium graveolens rapaceum to their vegetable soups for an added depth of flavor.
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In my cooking class, we learned how to prepare a dish using Apium graveolens rapaceum as the main ingredient.
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The recipe calls for roasted Apium graveolens rapaceum to enhance the earthy taste of the meal.
Synonyms
3
3.2
A large bumpy root vegetable with a mild celery taste used in cooking
1
8.0
A round bumpy root vegetable that tastes like celery and is eaten cooked or raw
A vegetable with a large, round root that people eat instead of potatoes
A vegetable like celery with a large round root eaten cooked or raw
A vegetable with a large round root used in cooking for soups and stews
Surface Forms
Morphology
Apium + graveolens + rapaceum
This is a scientific Latin taxonomic name rather than a compositional English phrase: its elements are Latin morphemes not found in learners' English lexicons, so the everyday meaning ‘celeriac’ cannot be derived by a B1 learner from the surface parts. Taxonomic trinomial forms are conventional and lexicalized; even if etymological meanings exist, they are specialized and not transparently interpretable by typical learners, so the expression is opaque.
Etymology
Apium graveolens rapaceum comes from old Latin words: Apium meant 'celery', graveolens meant 'strong-smelling', and rapaceum described a root like a 'turnip'. So the name paints a simple picture of a strong-smelling celery with a large, edible root, and that is why it names the vegetable we call 'celeriac' today.