| fennel |
Leaves, stems, roots, seeds, and oil are all parts of the fennel plant used in various ways. Leaves have a sweetish flavor, particularly good in sauces for fish; also useful with pork or veal, in soups and in salads. Seeds have a sharper taste. Use fennel sparingly in sauerkraut, spaghetti sauce, chili, hearty soups, and as condiment on baked goods.
출처: www.newitalianrecipes.com/herbs.html
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| fennel |
An herb of Italian origin now widely cultivated. It has a slight flavor of aniseed and is used in fish dishes. Another specimen has a white bulbous root, which can be sliced and eaten raw in salads or cooked as celery. The black seeds are not unlike nutmeg and sometimes used like poppy seeds for bread.
출처: www.tedcancook.com/terms1.htm
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| fennel |
There are two main uses for this aromatic plant as vegetable and as a herb.
출처: thefoody.com/glossary/glossaryf.html
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| fennel |
A dried fruit of herb in the parsley family; consists of tiny yellowish-brown seeds with licorice flavor Goes Well With: soups, fish dishes, sauces, sweet pickles, bread and rolls
출처: www.campcuisine.com/glossary/index.php
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| fennel o. |
[NF] a volatile oil distilled from fennel (the seeds of Foeniculum vulgare), used as a flavoring agent for pharmaceuticals; also used internally for cough, bronchitis, and dyspepsia.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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