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{{Inc|
+Fennel. Species of Foeniculum (Umbelliferae). annuals or treated as such, used as salad or
+condimentai herbs. Native of southern Europe. The common fennel (F. officinale, Linn.) is
+grown mostly for its young leaves, which are used in flavoring, and also for its aromatic
+seeds. Leaves sometimes eaten raw. Sow seeds in late fall to ensure early germination in
+spring, or sow in early spring. In any good soil, the plant comes to maturity quickly. This
+plant has become in California one of the most widely naturalized European weeds. It is a
+pest in pastures, said at times to attain 12 or 15 feet.
+
+The Florence or sweet fennel is F. dulce, DC. The bases of the crowded leaf-stalks are much
+thickened, making a bulb-like enlargement above the ground. This thickened base has an oval
+form in cross-section. Earthing-up blanches these thickened leaf-bases, and after boiling
+they are fit for eating. A good fennel bottom may be 3 or 4 inches high. This is an Italian
+vegetable, but is in the American trade. Easily cultivated annual; matures quickly. Sow in
+spring, and later for succession.
+
+Giant fennel is cultivated for ornament, and is described under Ferula. Fennel-flower is a
+name of Nigella. L. H. B.
+}}
{{for|Giant Fennel (''Ferula communis'')|Ferula}}
{{for|Giant Fennel (''Ferula communis'')|Ferula}}
{{Taxobox
{{Taxobox