Fennel
From LoveToKnow 1911
'FENNEL,' Foeniculum vulgare (also known as F. capillaceum), a perennial plant of the natural order Umbelliferae, from 2 to 3 or (when cultivated) 4 ft.
Fennel
Foeniculum vulgare
Fam: Ulmblliferae
Fennel yields both a herb and a spice. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds.
Fennel
information
There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage.
Fennel-seed recipes
1. Italian Sausage Braid
For Italian Sausage Braid you will need rhodes™ dinner rolls thawed to room temperature, ground italian sausage, frozen chopped spinach, grated mozzarella cheese, grated parmesan cheese, ...
Fennel Seed
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Fennel:
A bulb vegetable that has a very clean crisp and slightly anise/licorice flavor to it. Both fresh fennel and it's seeds are used. Fennel seeds come from a nonbulbing variety. The leaves are often used as a garnish.
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Fennel (Foeniculum vulgare Mill.)
Synonyms
pharm
Fructus Foeniculi
Albanian
Maraja, Marac, KopÃ"r
Arabic
شمار, شمر, شمرا, شومر, رازيانج
شومَر, شَمَار, Ø´ÙŽÙ…Ù'ا ...
Fennel recipes
There are three main types of this aromatic plant. Bitter and sweet fennel are both used as herbs.
Fennel, also called common fennel or bronze fennel, is a plant (Foeniculum vulgare) that yields both a seed-like fruit and the leafy growth used as an herb. The variety Foeniculum vulgare var.
1 fennel bulb (stem removed and fronds reserved wiped clean bottom left intact and cut lengthwise into 14 inch slices)
1 sweet onion (walla walla texas sweet maui or vidalia peeled ends trimmed and cut lengthwise into 14 inch slices) ...
Bundles of Fennel and Stalks of Sorghum
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A member of the fennel family, it has a softer, warmer, less aniseedy flavour than its cousins.
Dill is also widely used as a flavouring in pickles and chutneys, especially in eastern Europe, and is delicious with hot buttered potatoes as a side dish.
Fennel
There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage.
Fennel is a crisp, mildly anise-flavored vegetable with a creamy or greenish white bulb and tubular celerylike stalks with feathery leaves. It is also called by its Italian name, "finocchio." Choose bulbs that are free of cracks or brown spots.
Fennel - a perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers; the plant's oval, green-brown seeds have prominent ridges, short, hair-like fibers and a weak, anise-like flavor and aroma and are available whole and ground; ...
fennel
A plant that has fine foliage and celery-like stalks and a large base. The plant has a light, anise like flavor.
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fennel seed = fennel = sweet cumin Pronunciation: FEN-uhl Notes: This is similar to anise seed, but sweeter and milder. It pairs well with fish, but Italians also like to add it to sauces, meat balls, and sausages.
Fennel - Fennel is a crisp, aromatic vegetable with a licorice flavor and celery-like texture. the bulb is delicious raw in salads (and great cooked as well), and the feathery fronds can be used as seasoning.
Fennel Corn Bread Stuffing
Make and bake a purchased corn bread mix, then add seasonings and vegetables for this simple stuffing that's great for holiday dinners.
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Fennel
(Foeniculum vulgare)
Dried seeds of sweet fennel are used in cooking. They taste slightly of liquorice or anise (see left).
Fennel (Foeniculum vulgare) : an estrogenic agent38; a lactagogue.
Fennel
Selecting
Florence fennel (also known as finocchio), the type commonly found fresh in produce departments, ...
Fennel (Foeniculum vulgare) is a species in the genus Foeniculum
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Fennel Seed
Fennel Seed is the oval, green or yellowishbrown dried fruit of Foeniculum vulgare, a member of the parsley family.
Fenugreek ...
Fennel:
Both the seeds and the stalks from this plant are called fennel. 1. The plant has feathery foliage and white bulbous stalk. Fennel tastes like licorice or anise, and commonly used in Italian dishes. 2.
Baby fennel
Baby or bulb fennel has a bulbous base and green feathery leaves. Both are edible and have a mild aniseed or licorice flavour. For more information about baby fennel, see our article.
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Fennel Seed - Aromatic anis-scented seeds. Fennel seed is the dried fruit of the Foeniculum vulgare, which has numerous variants.
Fennel Seed is the oval, green or yellowish-brown dried fruit of Foeniculum vulgare, a member of the parsley family.
Geographical
Sources
Egypt and India.
Fennel
Foeniculum vulgare
Tastes like: sweet, licorice flavor. More info here.
Fennel Spice Rub for Turkey (Michael Chiarello) Handle
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1 fennel bulb, trimmed, cored, and cut into 1-inch chunks, about 2 cups
2 extra virgin tablespoons olive oil, plus additional 1 tablespoon, optional
2 tablespoons margarine or butter, melted ...
Term: Fennel
Meaning: The name of both a vegetable and a herb: the vegetable is a fat-looking bulb with a mild aniseed flavour which can be eaten raw in salads, or cooked by braising or roasting; ...
What is Fennel? In the culinary arts, fennel is a plant that can be used as a vegetable and whose seeds are also ... Read more about Fennel.
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FINOCCHIO - Fennel. Yet another important vegetable to Italian cuisine, it has a delicate flavor of aniseed and a very crisp, refreshing texture similar to celery. Often eaten raw, it also makes a great vegetable side dish baked or braised.
The seed heads of fennel can be dried in a similar way to bunches of fresh herbs; when you hang the plant upside down pop a paper bag over the head to catch the seeds in when the plant dries.
The many spices (most entered separately) include turmeric, cumin, coriander, fenugreek, fennel seed, saffron, mace, nutmeg, cardamom, clove, cinnamon, poppy and sesame seeds, tamarind, onion, garlic, and chilies. See also garam.
finocchiellaFennel Seeds. Yellowish in colour and very fragrant, fennel grows wild in the highlands of Italy. The seeds are used to flavour roasts of meat and fish, as well as cured meats and sausages. finocchioFennel.
F Fennel. Soonf. Fenugreek. Methi. This important spice is used as seeds and in fresh or dried leaf form. It is very savoury and is used in many Northern Indian dishes. Foogat. Lightly cooked vegetable dish. G Gajar. Carrot. Garam masala.
Fettuccine Literally, "little ribbons"; basic flat egg noodles Finocchio Fennel Finocchiona Flavorful Tuscan salami that enhances any antipasto platter. Made from finely ground pork flavored with fennel seeds, garlic, salt, and pepper.
The mixture may include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chiles, and caraway. These spice mixtures vary greatly between cooks and different dishes.
Five Spice Powder - A dry spice mix used in Chinese cooking consisting of cinnamon, star anise, pepper, clove, and fennel.
Flan - This is a term that may be used to describe two different preparations.
fenouil: fennel, Foeniculum vulgare
fermier: a farm house cheese
feuilletage: in flaky layers (also pâtè feuilletée, puff pastry)
féve: fava bean (also févette, large lentil)
ficelle: long, very slender loaf of bread
figue: fig (e.g.
Finocchiona Cold, cured pork, typically Tuscan and rather spicy, flacoured with fennel seeds. Fontina Cheese from the Val d'Aosta, semi-soft, with a mild and slightly nutty flavour.
Fennel seed
An herb of the carrot family, like dill and anise, but with its own distinct flavor. Used in rye bread, tomato sauces, sausage, and lentil soup.
Filé
Sassafras leaves ground into a powder.
The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. Hoisin sauce A reddish-brown sweet and spicy Chinese sauce reminiscent of barbecue sauce. It is made from soybeans and peppers.
A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.
Then add the mustard seeds and the fennel seeds powder.
After they fry, add the ginger-garlic paste and allow to fry on low heat.
After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color.
Florence fennel, also called finocchio, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked by braising or roasting. Common fennel is a herb.
Five-spice powder: Combinations may vary, but this fragrant blend usually includes cinnamon, anise seeds or star anise, fennel, black or Szechwan pepper, and cloves.
This cooking technique is often used for onions, shallots, fennel or others which have a high degree of sugar. The trick is to start with a hot pan. Add a small amount of oil and then your vegetable (in this example, I'll use onions).
Ingredients typically used for chaunk include cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, or tejpat leaves.
Put 2 quarts of water in a saucepan and add the bay leaves, fennel seeds, 2 teaspoons salt, and 1 tablespoon olive oil. Bring the water to a simmer. Meanwhile, sauté the onion in 2 tablespoons of olive oil until it is transparent.
Lamb is reestablishing its popularity in American cuisine after a long decline-the Herb-Roasted Leg of Lamb with White Bean, Fennel, and Olive Ragout combines traditional Italian ingredients with savory roasted lamb.
1 large fennel bulb, stalk cut off and bulb halved, cored and chopped
Salt
3 1/2 T. flour
1 1/2 C. half and half
1 1/2 C. chicken or turkey stock
1/2 C. grated imported Parmesan cheese, preferably Parmigiano-Reggiano
1/4 t. cayenne pepper ...
A mixture of star anise, fennel, pepper, cinnamon and clove. The proportions of each ground or powdered spice is a closely guarded secret. Its distinctive aroma enhances many dishes and is essential in Penang's famous Lor Bak [Deep Fried Pork Rolls].
Add about a 1 tablespoon fennel seed, 1 tablespoon garlic powder, 2 pieces lemon grass, 2 cloves, 3 cardamoms, 2 pieces cinnamon and 1 tablespoon mustard seed and roast in a frying pan at low heat for about 3 minutes or until dark brown in color.
Five spice powder: It is a blend of star anise, cinnamon, cloves, fennel & Szechwan pepper. It is used in Chinese cooking.
Flake: To separate into flaky pieces with fingers or fork. Usually used in reference to cooked fish.
Grilled Lemon Chicken with Fennel and Onion
A Betty Crocker Diabetes Cookbook shares a recipe! Dress up grilled chicken breasts with a lemon and...
 See also: Cooking, Sauce, Flavor, Spice, Vegetable
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