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1 Aromatic seeds and feathery leaves of the perennial plant, Foeniculum vulgare, used to flavour a variety of dishes.

2 Florence fennel or finnochio, an annual plant, Foeniculum dulce (or F. vulgare var. azoricum); the swollen bases of the leaves have an aniseed flavour, and are eaten raw or cooked; a 60‐g portion supplies 10 kcal (40 kJ).

Subjects: Cookery, Food, and Drink — Medicine and Health.

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