Florence Fennel (Noun)

Aromatic bulbous stem base eaten cooked or raw in salads.

Nouns denoting foods and drinks.

The chef thinly sliced the florence fennel and added it to the salad for a crunchy texture and anise flavor.
Florence fennel is a key ingredient in many Italian recipes, particularly those from the northern region of Italy.
She sautéed the chopped florence fennel in olive oil until it was tender and caramelized before serving it as a side dish.
The farmer's market had an abundance of fresh florence fennel, which she promptly added to her shopping bag for tonight's dinner.
The recipe called for a bulb of florence fennel to be sliced and layered in a tart with cheese and herbs.

Grown especially for its edible aromatic bulbous stem base.

Nouns denoting plants.

Florence fennel is a sweet anise-flavored herb that is commonly used in Italian cooking.
The crunchy bulb of the Florence fennel plant can be eaten raw or cooked and is a popular addition to salads.
To prepare Florence fennel, trim the base of the bulb and slice it thinly, then sauté it in olive oil until tender.
Florence fennel is often paired with seafood, particularly in dishes featuring mussels or clams.
In the garden, Florence fennel is typically planted in the spring or fall, when the cooler temperatures help to prevent the plant from bolting.