Pronunciation: [fˈɛnə͡l] (IPA) 
The word "fennel" is spelled with two n's, two e's, and one l. It is pronounced /ˈfɛnəl/. The first syllable "fen" sounds like "ten", and the second syllable "nel" rhymes with "dwell". This flavor-filled herb is commonly used in Mediterranean and Middle Eastern cuisine. It has a sweet, anise-like flavor and is often used in salads, soups, and stews. Fennel is also a highly nutritional vegetable, rich in fiber, vitamin C, and potassium.
Fennel is a perennial herbaceous plant belonging to the carrot family (Apiaceae) and the species Foeniculum vulgare. It is extensively cultivated for its edible bulbs, leaves, and seeds, which have various culinary and medicinal uses. The plant has a tall, feathery foliage with clusters of small yellow flowers, and it can reach a height of up to six feet.
In culinary contexts, fennel is prized for its sweet, licorice-like flavor, and its bulb is commonly used as a vegetable in many cuisines worldwide. The bulb, which resembles a flattened onion, has a crunchy texture and a mildly sweet taste. It is commonly used in salads, soups, stews, and various dishes both cooked and raw.
The seeds of the fennel plant are renowned for their aromatic properties and are commonly used as a spice. These small, elongated seeds have a distinct anise-like flavor and are widely incorporated in baked goods, bread, sausages, pickles, and liquors. Moreover, fennel seeds are often utilized for their medicinal properties, as they are believed to aid digestion, relieve gas and bloating, and promote relaxation.
Furthermore, fennel leaves, sometimes referred to as fennel fronds, are often used as an herb in cooking, providing a mild, refreshing taste and aroma to dishes. They can be used fresh, dried, or as a garnish, enhancing the flavor of various culinary creations.
Overall, fennel is a versatile and widely used herbaceous plant, valued for its edible bulbs, seeds, and leaves, and it has an extensive history both as a culinary ingredient and a traditional medicine.
Foeniculum.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
An umbelliferous plant of various species, one of which is cultivated as a pot-herb, and for its seeds and essential oil, which are used in the manufacture of gin, and as a carminative in medicine-another species is cultivated as a garnish for fish, &c., and for flavouring sauces.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "fennel" can be traced back to its Old English form "fenol" or "fenel", and ultimately to the Latin word "foeniculum". The Latin word originated from the Greek word "marathron" or "máranthon", which refers to a type of plant. The Greek word likely comes from the ancient Egyptian word "mrth". The plant fennel has been cultivated for centuries for its aromatic and flavorful seeds and leaves, and its name has been passed down through various languages with slight variations in spelling and pronunciation.
