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Examples
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Mercurialis out of Avenzoar, admit peaches, [2922] pears, and apples baked after meals, only corrected with sugar, and aniseed, or fennel-seed, and so they may be profitably taken, because they strengthen the stomach, and keep down vapours.
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A pile of tender, vinegary sweet pork on a homemade bun, accompanied by fennel-seed pickeled vegetables and coleslaw appeared at our table.
Tuna Toast Tokyoastrogirl 2005
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A pile of tender, vinegary sweet pork on a homemade bun, accompanied by fennel-seed pickeled vegetables and coleslaw appeared at our table.
Archive 2005-12-01 Tokyoastrogirl 2005
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To make this _Tamara_, take two ounces of coriander-seed, an ounce of anniseed, an ounce of fennel-seed, two ounces of cloves, and an ounce of cinamon; beat them into a gross powder, with a little powder of winter-savory, and put them into a viol-glass to keep.
The accomplisht cook or, The art & mystery of cookery Robert May
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Another apostle was sent to get some good wine, and "hence it is that when you have to taste wine to see whether it is good, you must not eat fennel-seed."
Italian Popular Tales Thomas Frederick Crane
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Well, a mermaid pie was made of pork and eels, and was terribly rich and indigestible; a taffaty tart was an apple-pie, seasoned with lemon-peel and fennel-seed; and the receipt for furmety -- a very famous and favourite dish with our forefathers -- I give as it stands in a curious little book, entitled, _The Compleat Cook_, printed in
The Gold that Glitters The Mistakes of Jenny Lavender Emily Sarah Holt 1864
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The fennel-seed flavor of Italian sausage is further enhanced by tossing the cooked sausage slices with chopped fennel fronds.
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The fennel-seed flavor of Italian sausage is further enhanced by tossing the cooked sausage slices with chopped fennel fronds.
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The fennel-seed flavor of Italian sausage is further enhanced by tossing the cooked sausage slices with chopped fennel fronds.
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The fennel-seed flavor of Italian sausage is further enhanced by tossing the cooked sausage slices with chopped fennel fronds.
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