from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A Eurasian plant (Foeniculum vulgare) having pinnate leaves, clusters of small yellow flowers grouped in umbels, and aromatic seeds used as flavoring.
- n. The edible seeds or stalks of this plant.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A plant, Foeniculum vulgare, of the parsley family.
- n. The bulb, leaves, or stalks of the plant, eaten as a vegetable.
- n. The seeds of the fennel plant used as a spice in cooking.
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
from The Century Dictionary and Cyclopedia
- n. An aromatic umbelliferous plant, Fœniculum vulgare, a native of southern Europe and common in cultivation.
- n. A name of certain plants of other genera. See below.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. aromatic bulbous stem base eaten cooked or raw in salads
- n. any of several aromatic herbs having edible seeds and leaves and stems
- n. fennel seeds are ground and used as a spice or as an ingredient of a spice mixture
- n. leaves used for seasoning
I have tried telling her that she might want to call it "fennel", but to no avail.
Cook, stirring frequently, until the fennel is golden brown and almost done.
Cover, reduce the heat and simmer until the fennel is tender.
It makes sense the Spaniards would have brought in fennel as it is widely used around the mediterranean.
Hmm. The plant that we would call fennel is called anisillo (at least here in Michoacán).
There were vegetarian beggars purses filled with wild mushrooms, artichokes and tomato; bits of sausage and artichokes on skewers; bruschetta with goat cheese, tomato and basil; baby paninis or crostini and scooped out wheels of Parmigiano-Reggiano filled with knobs of the cheese on one side and olives that had been marinated in fennel and lemon and orange peels on the other.
Sauté the onions, fennel bulb, fennel seeds, red pepper flakes, salt, and freshly ground black pepper in 1/4 cup olive oil until the fennel is tender, about 15 minutes.
Peter, at least on the island, fennel is a very commonly used herb and is grown in most kitchen gardens.
Maria V said ... fennel leaves have been used in crete since time immemorial - just think of marathopites, and the way they are made, and you will understand why fennel is considered an 'old' ingredient
I don't think fennel is the most photogenic of vegetables, but your photo is beautiful.