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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. [1] [2] It is a hardy, perennial herb [3] with yellow flowers and feathery leaves. [4]It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
Anise (/ ˈ æ n ɪ s /; [3] Pimpinella anisum), also called aniseed or rarely anix, [4] is a flowering plant in the family Apiaceae [2] native to the eastern Mediterranean region and Southwest Asia. [5] The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, [4] fennel, liquorice, and tarragon.
"More to the point, fennel is a vegetable that's in the same family as celery, carrots and dill." ... The Best Ways to Eat Fennel. Because of its anise flavor, Terp prefers raw fennel shaved ...
In North America, Italian sausage most often refers to a style of pork sausage.The sausage is often noted for being seasoned with fennel or anise as the primary seasoning.. In Italy, a wide variety of sausages, very different from the American product, are made.
Fennel is a vegetable with white bulbs, long stalks, and dill-like leaves. Here's how to cook it and enjoy that fresh anise flavor akin to licorice.
It is the 16th-largest family of flowering plants, with more than 3,800 species in about 446 genera, [1] including such well-known, and economically important plants as ajwain, angelica, anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and sea holly, as well as silphium ...
Roasted Fennel With Delicata Squash & Apples. You may have seen crisp, anise-y fennel bulbs dotting the famers' market stands, nuzzling up alongside sweet delicata squash and tart apples. The ...
In 1832, the French chemist Jean Baptiste Dumas determined that the crystallizable components of anise oil and fennel oil were identical, and he determined anethole's empirical formula. [49] In 1845, the French chemist Charles Gerhardt coined the term anethol – from the Latin anethum (anise) + oleum (oil) – for the fundamental compound from ...