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| fennel |
Fennel is a crisp, aromatic vegetable with a licorice flavor and celery-like texture. the bulb is delicious raw in salads (and great cooked as well), and the feathery fronds can be used as seasoning. The rounder bulbs seem to be more tender than those that are really flat. (Some markets label it anise, which it is not.)
Ãâó: www.recipegoldmine.com/glossary/glossaryF.html
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|---|---|
| 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.
Ãâó: 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.
Ãâó: www.tedcancook.com/terms1.htm
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| fenugreek |
Also called Bird's Foot. The elongated seed pods resemble those of string beans. This spice is used in curry powder and sometimes in confectionery to which it imparts a flavor reminiscent of maple.
Ãâó: 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.
Ãâó: thefoody.com/glossary/glossaryf.html
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