Fennel

• POS: Noun
• HYPHEN: fen=nel

CIDE DICTIONARY

Fennel, n. [AS. fenol, finol, from L. feniculum, faeniculum, dim. of fenum, faenum, hay: cf. F. fenouil. Cf. Fenugreek. Finochio.].

 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.  [1913 Webster]
"Smell of sweetest fennel."  [1913 Webster]
"A sprig of fennel was in fact the theological smelling bottle of the tender sex."  [1913 Webster]

Azorean fennel, or Sweet fennel, (Fæniculum dulce). It is a smaller and stouter plant than the common fennel, and is used as a pot herb. -- Dog's fennel (Anthemis Cotula), a foul-smelling European weed; -- called also mayweed. -- Fennel flower (Bot.), an herb (Nigella) of the Buttercup family, having leaves finely divided, like those of the fennel. Nigella Damascena is common in gardens. Nigella sativa furnishes the fennel seed, used as a condiment, etc., in India. These seeds are the “fitches” mentioned in Isaiah (xxviii. 25). -- Fennel water (Med.), the distilled water of fennel seed. It is stimulant and carminative. -- Giant fennel (Ferula communis), has stems full of pith, which, it is said, were used to carry fire, first, by Prometheus. -- Hog's fennel, a European plant (Peucedanum officinale) looking something like fennel.

OXFORD DICTIONARY

Fennel, n.
1 a yellow-flowered fragrant umbelliferous plant, Foeniculum vulgare, with leaves or leaf-stalks used in salads, soups, etc.
2 the seeds of this used as flavouring.

Etymology

OE finugl etc. & OF fenoil f. L feniculum f. fenum hay

ROGET THESAURUS

Fennel

Condiment

N condiment, seasoning, sauce, spice, relish, appetizer, salt, mustard, grey poupon mustard, pepper, black pepper, white pepper, peppercorn, curry, sauce piquante, caviare, onion, garlic, pickle, achar, allspice, bell pepper, Jamaica pepper, green pepper, chutney, cubeb, pimento, capsicum, red pepper, chili peppers, cayenne, nutmeg, mace, cinnamon, oregano, cloves, fennel, pot herbs, parsley, sage, rosemary, thyme, bay leaves, marjoram, frankincense, balm, myrrh, paprika, saffron, ginger, turmeric.