A variety of fennel whose seeds are used as flavoring.
A variety of fennel whose bulbous, celerylike stalks are eaten as a vegetable.
A tall herb (Foeniculum vulgare) of the umbel family, with feathery leaves and yellow flowers: its foliage and aromatic seeds are used to flavor foods and medicines.
Origin of fennel
From the Middle English fenel, from the Old English finuᵹl, finule (weak feminine forms); fenol, finul (masculine forms), from Old French fenoil, from the Vulgar Latin fēnuclum, fēnoclum, fēnuculum, from the Classical Latin faeniculum, a diminutive form of faenum (“hay”); compare the Italian finocchio, the Occitan fenolh, the French fenouil, and the Spanish hinojo.