fennel

American  

[fen-l] / ˈfɛn l /

noun

1. a plant, Foeniculum vulgare, of the parsley family, having feathery leaves and umbels of small, yellow flowers.

2. Also fennel seed the aromatic fruits of Foeniculum vulgare, used in cooking and medicine.

3. any of various plants more or less similar to Foeniculum vulgare, such as Ferula communis giant fennel, a tall, ornamental plant.

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fennel British  

/ ˈfɛnəl /

noun

1. a strong-smelling yellow-flowered umbelliferous plant, Foeniculum vulgare , whose seeds and feathery leaves are used to season and flavour food See also finocchio

2. another name for mayweed

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Etymology

Origin of fennel

First recorded before 900; Middle English fenel, Old English fenol, variant of finu ( g ) l from unattested Vulgar Latin fenuclum, for Latin fēniculum, faeniculum, equivalent to faeni- (combining form of faenum “hay”) + -culum -cle ¹

Example Sentences

I usually get a bunch of salads and the crab and fennel soup.

From Los Angeles Times

When I finally nailed a roast chicken — buttered and oiled, stuffed with lemon wedges and hunks of onion and fennel — I felt like a goddess.

From Salon

It’s a dish both humble and indulgent, part Italian-American tradition, part Midwestern weeknight comfort, where fennel and basil lend aromatic depth and the meat-sauce mix keeps each forkful savory and layered.

From Salon

Thin-sliced celery or carrots, fennel shaved translucent, a few slivers of red onion or scallions, even cucumbers if you’re craving something clean and cold.

From Salon

The best salads mix the cooked — a little caramelized onion, roasted red pepper, maybe a chopped artichoke heart — with the crisp rawness of shaved fennel, scallions or celery.

From Salon

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