fennel


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fen·nel

(fen'ĕl),
Fennel seed, the dried ripe fruit of cultivated varieties of Foeniculum vulgare (family Umbelliferae), an herb native to southern Europe and Asia, a diaphoretic and carminative; a volatile oil distilled from the fruit is used as a flavoring.
[through O. Fr., fr. L. faeniculum, fennel, dim. of faenum, hay]

fennel

A perennial herb that contains fixed oils (e.g., oleic, linoleic and petroselenic acids), flavonoids, vitamins and volatile oils (e.g., anethole, estragole, limonene and pinene).
 
Chinese medicine
The seeds are regarded as antispasmodic, antitussive, diuretic, expectorant and tonic, and used for colic, dyspepsia, hernias, nausea and vomiting. 

Herbal medicine
In Western herbal medicine, fennel is regarded as a carminative; the seeds and roots are used to treat tired eyes, gastric discomfort, kidney stones, to increase breast milk and to stimulate the appetite; other uses are similar to those in Chinese herbal medicine.

fen·nel

(fen'ĕl)
Fennel seed, the dried ripe fruit of cultivated varieties of Foeniculum vulgare, a diaphoretic and carminative.
[through O. Fr., fr. L. faeniculum, fennel, dim. of faenum, hay]
References in periodicals archive ?
He also advised the growers to cultivate approved varieties of fennel as standard seed plays a vital role in enhancing production.
The more common herb fennel is grown for its leaves.
This might not come as a surprise, since every restaurant in India serves fennel seeds as mouth freshener.
Serve hot, accompanied by the fennel jam and a salad of peppery rocket and watercress.
Ancient Greeks thought of fennel as a symbol of victory and success.
According to a spokesman of the Agriculture department (Extension), fennel is full with health contents and ingredients and plays a pivotal role in making the human beings healthy and sound.
3 Cut the top and bottom off the fennel and discard any brown outer layers.
The original Greek name for fennel was 'maraino' -- which means to grow thin.
5 In the same pan, heat the remaining butter, add the fennel segments and some salt and pepper, and cook on a medium-high heat for a couple of minutes on both sides.
Top and tail the fennel, removing the outer layer and saving the green fronds to garnish.
"This is in contrast to the fennel found on supermarket shelves, which tend to be neatly trimmed and polite," explains Russell.
Scallops with capers, pork cheek and clementine sausage stuffed croquette WHAT YOU'LL NEED King scallops (two per portion) 300g pork cheeks slow cooked, flaked 300g pork sausage stuffing cooked 3 x red apples - the juicier the better 200g caster sugar 5g fennel seeds 10g fennel pickled 200g breadcrumbs Egg wash (2 eggs with 100ml milk) 50g butter 50g capers Salt and pepper to season WHAT TO DO The pork should have been braised in the oven with some stock veg for a couple of hours.