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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}}
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