fennel

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. A Eurasian plant (Foeniculum vulgare) having pinnate leaves, clusters of small yellow flowers grouped in umbels, and aromatic seeds used as flavoring.
2. n. The edible seeds or stalks of this plant.

Century Dictionary and Cyclopedia

1. n. An aromatic umbelliferous plant, Fœniculum vulgare, a native of southern Europe and common in cultivation. It is a tall, glaucous herb with decompound leaves, yellow flowers, an agreeable odor, and sweet aromatic taste. Several varieties are extensively cultivated in Europe, America, and India for their seeds, which are used in medicine as a carminative and stimulant. The chief consumption, however, is in veterinary practice. The oil distilled from the seeds is used in the manufacture of cordials.
2. n. A name of certain plants of other genera. See below.

Wiktionary

1. n. A plant, Foeniculum vulgare, of the parsley family.
2. n. The bulb, leaves, or stalks of the plant, eaten as a vegetable.
3. n. The seeds of the fennel plant used as a spice in cooking.

GNU Webster's 1913

1. n. (Bot.) A perennial plant of the genus Fæniculum (Fæniculum vulgare), having very finely divided leaves. It is cultivated in gardens for the agreeable aromatic flavor of its seeds.

WordNet 3.0

1. n. aromatic bulbous stem base eaten cooked or raw in salads
2. n. any of several aromatic herbs having edible seeds and leaves and stems
3. n. fennel seeds are ground and used as a spice or as an ingredient of a spice mixture
4. n. leaves used for seasoning