Množina: fennels

ETYM AS. fenol, finol, from Latin feniculum, faeniculum, dim. of fenum, faenum, hay: cf. French fenouil. Related to Fenugreek. Finochio.
1. Any of several aromatic herbs having edible seeds and leaves and stems.
2. Aromatic bulbous stem base eaten cooked or raw in salads; SYN. Florence fennel, finocchio.
3. Leaves used for seasoning; SYN. common fennel.
Any of several varieties of a perennial plant Foeniculum vulgare with feathery green leaves, of the carrot family Umbelliferae.
Fennels have an aniseed flavor, and the leaves and seeds are used in seasoning. The thickened leafstalks of sweet fennel F. vulgare dulce are eaten.