plant with a slight taste of anise; can be eaten raw, cooked, or used as flavoring

Also known as finocchio or anise; eaten raw in salads, or braised or fried as a vegetable accompaniment. Also the name given to dried seeds having a liquorice flavour.

This plant resembles a plump celery and has an anise or licorice flavor. Feathery leaves are an herb for seasoning. The stalk requires an ice water soak before it is sliced thin as an appetizer. Or it may be cooked.

A herb "Foeniculum vulgare" indigenous to the Mediterranean with an aniseed flavor. The dried seeds are used as a spice or may be sprouted for winter salads and the feathery leaves are used to flavor dishes or in salads.

Fennel, an often overlooked vegetable, has pale green stalks (or stems) that converge into a thick, bulbous base. The stalks are topped with feathery greens. Both the base and the stalks are edible. They may be eaten raw in salads or cooked in a variety of ways, including sautéing, steaming, braising or baking. The stalks are often used to flavour soups or stews. The feathery greens may be used as a garnish. Fennel has a mild, sweet and delicate licorice flavour. Fennel is often mislabeled as "anise" or "sweet anise" in produce departments, but fennel and anise are not the same. The anise plant has a more distinctive licorice flavour, has no bulb and is used mainly for its seeds.

Fennel is a crisp, aromatic vegetable with a licorice flavor and celery-like texture. the bulb is delicious raw in salads (and great cooked as well), and the feathery fronds can be used as seasoning. The rounder bulbs seem to be more tender than those that are really flat. (Some markets label it anise, which it is not.)

There are two main uses for this aromatic plant as vegetable and as a herb.

any of several aromatic herbs having edible seeds and leaves and stems

aromatic bulbous stem base eaten cooked or raw in salads

leaves used for seasoning

An herb with a slight licorice taste. It has a bulb, stem and some leaves that can be used in salads, soups and otherwise cooked like a vegetable.

There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked by braising or roasting. Common fennel is a herb. Its greenish-brown seeds and leaves both have a strong aniseed flavour that complements fish, especially oily varieties such as mackerel or herring.

Earliest known herb used for digestion of oily foods, liver tonic, waste products removal, expels gas, relieves cramps, helps nerves, calms children, improves skin and eyes; high in calcium, magnesium, phosphorus, traces of sodium, iron, sulfur, and selenium.

A plant that has fine foliage and celery-like stalks and a large base. The plant has a light, anise like flavor.

This herb looks like dill, but is a taller, coarser plant. The stalks and leaves have a licorice-like flavor, and are excellent for fish dishes and some soups and sauces. The leaves may be used for garnishing.

Fennel, with the unmistakable scent and flavor of licorice, has a number of uses. The seed may be ground or used whole in soups, breads, stuffing, and a key spice in many sausage mixes. The tender leaves make an excellent garnish for fish dishes and soups. The stalks make a good addition to stocks, and the bulb itself may be chopped, sliced, or shaved and incorporated into salads, and side dishes.

Whole seed Greenish-brown seeds similar in flavor to anise, but larger size Italian sausage, tomato sauce, fish

is a perennial European herb (Foeniculum vulgare) of the carrot family (Umbelliferae) introduced into No. America and cultivated for its aromatic seeds and its foliage.

Often confused with Anise, Fennel has a similar flavor, but is more aromatic and sweeter. Double Duty - Indians often chew fennel seed as a mouth freshener and can also be found as a flavoring in some natural toothpastes.

Mild licorice flavor. The feathery tops can be used as an herb to flavor soups and stews. The broad base is chopped for use in salads or other recipes.

licorice flavored bulb used raw or cooked as a seasoning and garnish. Fennel resembles a head of celery with a bulb at the bottom.

a crisp, fragrant vegetable with a mild licorice flavor; its edible bulb and stalks can be used like celery, and its seeds can be used for seasoning

An aromatic plant from the carrot family. Florence fennel, also called "finocchio," is eaten raw and in salads. Common fennel is the plant that produces fennel seeds. Italian (or Sicilian) fennel features stalks that can be eaten raw.

a perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers; the plant's oval, green-brown seeds have prominent ridges, short, hair-like fibers and a weak, anise-like flavor and aroma and are available whole and ground; used in baked goods and savory dishes in Italian and Central European cuisines and to flavor alcoholic beverages.

A vegetable consisting of a pale green and white bulb pale green stalks and bright green feathery “branches”. Boasting a delicate licoricelike flavor Fennel is delicious in salads stews and other cooked dishes. Fennel seeds are often used interchangeably with anise and are found in liqueurs and sweet as well as savory dishes.

Native to southern Europe and Asia, fennel is used...

Foeniculum vulgare Used in treating intestinal and stomach disorders such as Colic, flatulence and loss of appetite. It has been used for calming Bronchitis and coughs and to stimulate milk flow in nursing mothers.

Fennel (Foeniculum vulgare) is a species in the genus Foeniculum (treated as the sole species by many botanists), and is native to southern Europe (especially the Mediterranean) and southwestern Asia. It is a member of the family Apiaceae, formerly the Umbelliferae.