One of the mysteries of the English language finally explained.
An edible woodland mushroom with a yellow funnel-shaped cap and a faint smell of apricots, found in both Eurasia and North America.
Cantharellus cibarius, family Cantharellaceae, class Basidiomycetes
- ‘Heat the oil and butter in a medium pan, toss in the chanterelles and potatoes and sauté for two to three minutes.’
- ‘Wild ceps and chanterelles appear in abundance all over Scotland between August and October if the weather conditions are right, which they certainly are at the moment.’
- ‘The chanterelle owes its yellow colour to carotene, which yields vitamin A, and also contains vitamin D.’
- ‘Between the roots of the oaks in her garden, chanterelles were to be found, with truffles if one were to dig a little and was lucky.’
- ‘The soup was filled out with herbs, small carrot batons, thin slices of chanterelles, and translucent slices of turnip.’
Late 18th century: from French, from modern Latin cantharellus, diminutive of cantharus, from Greek kantharos, denoting a kind of drinking container.
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