Foeniculum

• “The root of the fennel we eat comes from a plant that looks similar but is Foeniculum vulgare used for the root and to make various anis drinks like absinth, ouzo arak, pernod, pastis etc so popular in Souther Europe, Greece, Turkey etc..”

  Eneldo

• “Foeniculum vulgare provides larval food for the Eastern Swallowtail butterfly among others and has dark ferny foliage that smells of licorice.”

  The Six Degrees Of Favorite Plants-SL Blogathon « Fairegarden

• “Behind the knot garden bench, new growth on bronze fennel, Foeniculum vulgare ‘Purpureum’ sparkles.”

  Backlighting And Updating « Fairegarden

• “Coming off the bench when needed is Foeniculum vulgare, Bronze Fennel.”

  August Playbook-GBBD « Fairegarden

• “Fennel Seed is the oval, green or yellowish brown dried fruit of Foeniculum vulgare, a member of the parsley family.”

  Spices and Herbs -Bandra Bazar Road « bollywoods most wanted photographerno1

• “There is one species of fennel, Foeniculum vulgare, and it comes in three different forms.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Fennel Seed and Pollen Fennel seed has the same anise-like aroma and sweet taste as the stalk and leaves of the plant that bears it, Foeniculum vulgare.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “· Mix together 60 g each of powdered ginger, powdered fennel (Foeniculum vulgare) seeds, brown sugar and 20”

  Chapter 5

• “Foeniculum vulgare fig, Ficus spp. fluted pumpkin,”

  14. Saving seeds for planting

• “_Fennel (sweet) oil_, obtained from the fruit of Foeniculum vulgare, grown in Germany, Roumania, and other parts of Europe.”

  The Handbook of Soap Manufacture

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