One of the mysteries of the English language finally explained.
An aromatic yellow-flowered European plant of the parsley family, with feathery leaves.
- ‘I add white wine, some onions and fennel, and then serve it whole on a long dish with mayonnaise, slices of lemon and basmati rice.’
- ‘Place the orange segments, fennel, red onion and baby rocket leaves in a bowl and toss gently with the dressing.’
- ‘Angelica belongs to the Umbellifer family and is of similar habit to dill, fennel, caraway and lovage.’
- ‘The wispy green or bronze foliage of fennel will add a nice contrast to my other potpourri plants.’
- ‘Add the chopped fennel and parsley and cook for another five minutes, stirring occasionally.’
- ‘Grey mullet is popular in Mediterranean dishes and goes well with rosemary, thyme, garlic and fennel.’
- ‘Grind the fennel, cumin, coriander and cloves before you start to cook.’
- ‘These include soya products, beetroot, parsley, root fennel and yams.’
- ‘Reputed to have aphrodisiac qualities, the plant resembles fennel, and used to be collected for sale at London markets.’
- ‘It's poached skate with fennel or lamb kidney sausage on bacon and onion bread.’
- ‘Dill belongs to the parsley family and is closely related to fennel; the two plants are hard to tell apart.’
- ‘My favourite luxury dish would be a pork cutlet with olives, dates and fennel that I serve in my restaurant.’
- ‘As is often the case, the flavors of the filling had had time to blend together, and fennel and tuna are a great match.’
- ‘All the family are highly aromatic; fennel, like many others in this family, has an aniseed-like smell.’
- ‘Place the star anise, bay leaf, fennel seeds, cinnamon stick and ginger in a mortar.’
- ‘If using baby fennel, simply trim away any tough outer leaves and slice off the bottom and top of the fronds.’
Old English finule, fenol, from Latin faeniculum, diminutive of faenum ‘hay’.
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