''chartreuse'' ▫ᴱᴺ Entries

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''chartreuse'' ▫ᴱᴺ｜Definition｜1st｜20260708194133-00-⌔

chartreuse - Wiktionary, the free dictionary

English

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Noun

chartreuse (countable and uncountable, plural chartreuses)

• A yellow or green liqueur made by Carthusian monks.
  • ✤ Old Tinker, in evening dress, sat uncomfortably, sideways, upon the edge of a wicker and brocade “chaise lounge,” finishing a tiny glass of chartreuse, while Talbot Potter, in the middle of the room, took leave of a second guest who had been dining with him.¹
  • ✤ Many liqueurs, among them chartreuse and benedictine, have long been held in great esteem as aphrodisiac aids.²
• A greenish - yellow color.
  • ✤ chartreuse in HTML:
  • ✤ bright chartreuse in Pantone:
  • ✤ Well, we shot the line and we went for broke
    With a thousand screamin’trucks
    An’ eleven long-haired Friends a’ Jesus
    In a chartreuse microbus.³
  • ✤ Every scrap of vegetation had been scorched from the parched soil, except for growths of black, orange, and chartreuse lichen that, from the air, gave the earth a scabbed and infected appearance.⁴
• (art) A kind of enamelled pottery.
• (cooking) A French dish of vegetables (and sometimes meat) wrapped tightly in a decorative layer of salad or vegetable leaves and cooked in a dome-shaped mould.
  • ✤ ARRANGE DIFFERENT KINDS OF COOKED VEGETABLES IN A CASSEROLE […] The dish resembles a chartreuse.⁵

Adjective

chartreuse (not comparable)

• Of a bright yellowish - green colour.

Etymology

Borrowed from French chartreuse. Doublet of charterhouse.

Pronunciation

• (Received Pronunciation) IPA: /ʃɑːˈtɹɜːz/
• (General American) IPA: /ʃɑɹˈtɹuːz/, /ʃɑɹˈtɹuːs/
• Audio (US): 🔊
• Rhymes: -ɜː(ɹ)z, -uːz, -uːs

Printed 2026-07-08.

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Footnotes

1. 1921, Booth Tarkington, Harlequin and Columbine ‎${}^{[1]}$: ↩

2. 1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 138: ↩

3. 1975, “Convoy”, in C.W. McCall, Chip Davis (lyrics), Black Bear Road, performed by C. W. McCall: ↩

4. 2005, Christopher Paolini, “The Burning Plains”, in Eldest, page 582: ↩

5. 1977, Joseph Dommers Vehling Apicius, Cookery and Dining in Imperial Rome, page 238: ↩

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