fennel


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fennel,

common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsleyparsley,
Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish.
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 family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. Sweet fennel, or finocchio, is a variety with a thick, bulb-based stalk eaten like celery. In literature and legend fennel is a symbol of flattery, a remedy for failing eyesight, and an aphrodisiac. Its inflorescence is a flat-topped umbel of yellow florets. Fennel-flower, a member of the buttercup family, also produces aromatic seeds. The dog fennels are members of the family Asteraceae (asteraster
[Gr.,=star], common name for the Asteraceae (Compositae), the aster family, in North America, name for plants of the genus Aster, sometimes called wild asters, and for a related plant more correctly called China aster (Callistephus chinensis
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 family). Fennel is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Apiales, family Umbelliferae.
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fennel

fennel

A famous edible seasoning that calms the digestive and nervous system while activating digestive juices- great for anyone with gas, flatulence, indigestion, hard time digesting food, use plant seeds with strong aroma- like fennel seeds, anise seeds, dill seeds, cumin seeds, mustard seeds… aromatic seeds activate digestive fire. Fennel leaf tea lowers blood pressure without reducing heart rate. Seeds increase libido and milk production. Seeds also used as “licorice” because of the anise taste. Used for coughs and colic in children. Helps cancer patients rebuild digestive system after radiation and chemotherapy. Also used for kidneys, liver, spleen, lungs. Grows up to 7 feet tall (2.5m) Be careful not to confuse fennel with poison hemlock! Fennel has yellowish flowers and a licorice smell, while poison hemlock has white flowers, smells bad and has purple splotches on the stem. Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself. Seeds can be easily stored and used in salads, soups, dressings. Fennel takes away appetite, so taking some before meals helps you eat less. Do not eat while pregnant.

fennel

[′fen·əl]
(botany)
Foeniculum vulgare. A tall perennial herb of the family Umbelliferae; a spice is derived from the fruit.

fennel

1. a strong-smelling yellow-flowered umbelliferous plant, Foeniculum vulgare, whose seeds and feathery leaves are used to season and flavour food
2. another name for mayweed
References in periodicals archive ?
The fennel can also be sown in fodder crops, he added.
Florence fennel is ready to harvest as soon as the bulb-like structure at the base of each plant is a couple of inches wide.
You can even make a DIY mouthwash with Fennel seeds.
Fennel has long been used in Mediterranean, Asian, and South Asian cuisine.
He further advised the growers to cultivate approved varieties of fennel as standard seed plays a vital role in enhancing production.
The Puritan Model Army of Oliver Cromwell were given fennel to eat at times of fasting to suppress any feelings of hunger, also thought to covey longevity and bestow strength and courage.
i7 Arrange the fennel in an ovenproof dish, place the salmon chunks on top and pour over the creamy mixture.
Serve with the fennel slaw, sticky ginger rhubarb and the flatbreads.
Raw fennel is such a great ingredient, particularly when sliced very thinly; the intense liquorice flavour can sometimes take you by surprise."
Apple and fennel jam Place two of the apples in a 200-degree oven until burnt-looking but soft in the inside.
Add sliced fennel, shallot, and herbs; season lightly with salt; and cook, stirring occasionally, until translucent, 5 to 10 minutes.
That revelation however gives me scope to make tomato soup that I like and this combination of tomatoes and fennel never fails.