Fennel is a versatile, large, clump-forming perennial herb from the Mediterranean that has been valued for cooking since Ancient Roman times and earlier. Its seeds have a pungent anise flavor and are used as a common spice. In fact, they lend the predominant flavor in Italian sausage. Vegetable, or bulb fennel cultivars develop large, bulbous bases that have the crisp texture of celery and a mild anise flavor. Bulb fennel is a traditional ingredient in Mediterranean cooking and may be eaten cooked or fresh.
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
C30H40O3 is the chemical formula of fennel.
Common names for fennel include sweet fennel, Florence fennel, and finocchio.
The botanical name for fennel is Foeniculum vulgare.
The Tamil name for fennel seed is "Perunjeeragam."
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Fennel has a taste more like black licorice. If you are familiar with the liquor world, Fennel is more like Sambuca. Anise is more like Jagermiester.
Fennel
C30H40O3 is the chemical formula of fennel.
Common names for fennel include sweet fennel, Florence fennel, and finocchio.
fennel oil
Michael fennel or Mike fennel .
I find that a Fennel Sauce works well with this fish Hope this helps
Some recipes that highlight the unique flavor of fennel seeds include roasted fennel with Parmesan, fennel seed-crusted pork tenderloin, and fennel seed biscotti.
The Tagalog word for fennel is "talino."
Fennel is called "Sopu" in Telugu.
Wallace Fennel was created in 2004.