Fennel is a tall, stout, aromatic herb of the parsley family, with
finely dissected leaves, which are boiled and served with salmon,
mackerel, etc., as a seasoning; the flowers are yellow. A species--F.
dulce--is cultivated in Italy as celery is with us; and its
blanched stems are said to be more tender and delicate than celery,
with a slight flavor of fennel. The seeds of another species--F.
panmorium--grown in Bengal, have a warmish, very sweet taste and
aromatic smell, and are used in making betel, in curries, and also used
as a carminative. Fennel seeds resemble aniseeds in appearance and
taste, and are often sold for such; they are a little longer and of a
light brown color. The Indian seeds are the largest, the Italian and
Japanese the smallest. They are used in confectionery, cookery and are
sometimes chewed by the people of France and Germany. Fennel water is
made from the oil obtained from the seeds.
And he who battled and subdued
A wreath of fennel wore.--Longfellow.