FENNEL (AS. fcao/, from Lat. ferniculum, fennel, diminutive of fwnum, fwnum. hay). Pa ni cilium. A genus Of umbelliferous plants allied to dill (q.v.). The flowers are yellow. All the species are aromatic, and have nmeh-divided leaves with thread-like segments. The best-known is common fennel (Pwnieuluin ollicinale), a na tive of the south of Europe. It is a biennial, three or four feet tall, cultivated in many gar dens in both Europe and America, el:jelly for the sake of its leaves. which are used for flavoring, but also for its aromatic seeds. Plorenee fennel. sweet fennel, Italian fennel, or Cretan fennel (Prenievium doles) is an annual of humbler growth, much cultivated in the south of Europe. The enlarged bases of its leafstalks, after being bleached like •celery, are boiled and served with drawn butter like cauliflower. The fruit (seed) is longer and paler than that of common fennel, has a more agreeable odor and flavor, is the favorite aromatic condiment of the Italians, and is used in medicine. Oil of fennel, an aromatic,
stimulant, and carminative essential oil, is also made from it. Cape fennel (Fr:en/cilium eapensc or Carum capense), found in the vicinity of the Cape of Good Hope, has a thick, aromatic esculent root. The Panmuhoree of India (Fmnicalum Panmorium) is a species of fennel much culti vated in its native country for its sweet, warm, and aromatic fruit, which is much used as a car minative, and in curries. The 'giant fennel' of the south of Europe is a plant of a different genus (Ferula), and abounds in a foetid juice. It is, indeed, closely allied to asafmtida. The species mentioned above, except Fienienhun car pense, have recently been combined under the name Feenieulum vulgare.