Florence fennel


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Related to Florence fennel: fennel flower, common fennel
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  • noun

Synonyms for Florence fennel

grown especially for its edible aromatic bulbous stem base

aromatic bulbous stem base eaten cooked or raw in salads

References in periodicals archive ?
Beetroot, spinach, Florence fennel, Kale 'Cavolo Nero', an old variety, watercress and 'Banana' shallots, a seed-sown variety producing a single large bulb with a very strong flavour, all fared well in the trial, producing harvests which were much more economical than buying the produce from super markets.
Absinthe was first formulated in Switzerland around 1790 by distilling an alcoholic brew infused with botanicals and herbs that included anise, hyssop, lemon balm, Florence fennel and of course Artemisia absinthium, or wormwood.
FLORENCE fennel provides that delicious aniseed-flavoured addition to many dishes, while its leaves can be used in garnishes and salads.
The thick stalks of Florence fennel can also be eaten as a vegetable.
Roots include carrots, parsnips, celery and celeriac, Florence fennel and parsley; brassicas include Brussels sprouts, broccoli, cabbage, cauliflower, kale, pak choi, rocket, cabbage, swede, turnip and kohlrabi, while legumes consist of the pea and bean family.
Slow-cooked salad 3 medium courgettes 1 large aubergine 1 large bulb of Florence fennel 1 medium red pepper 1 medium yellow pepper 1 head of broccoli 1 medium red onion 1 medium white onion 3 tablespoons extra-virgin olive oil 2 large sprigs of fresh rosemary 2 cloves of garlic, finely chopped 115g or 4oz Manchego cheese (although, Parmesan will do) Wash and dry the courgettes, aubergine, fennel and peppers.
Aussie Ben comes up with a steamed Florence fennel with chicken and noodle laksa.
For growing crops such as celery, celeriac and Florence fennel, only return about three-quarters of the excavated soil.
Another variety of fennel is Finocchio or Florence Fennel (Foeniculum vulgare.