verb to become or make smaller and wrinkled, typically as a result of loss of moisture
In cooking, 'shrivel' is often used to describe the action of vegetables losing moisture and becoming smaller in size when cooked for too long.
In the field of biology, the word 'shrivel' is used to describe the process of a plant or animal losing moisture and becoming wrinkled or shrunken.
In agriculture, 'shrivel' is used to refer to the drying out and shrinking of fruits or crops due to lack of water or proper care.
In a descriptive essay, a writer may use the word 'shrivel' to depict the gradual drying up of a plant under the scorching sun.
A psychologist may use the term 'shrivel' metaphorically to describe the emotional or mental decline of a person under chronic stress.
A botanist may use 'shrivel' to refer to the wilting or withering of plant leaves due to lack of water or nutrients.
A chef may use 'shrivel' to describe the process of dehydrating certain ingredients to enhance their flavor, such as sun-dried tomatoes.