peucedanum ostruthium

التركية - الإنجليزية

تعريف peucedanum ostruthium في التركية الإنجليزية القاموس.

fennel

The bulb, leaves, or stalks of the plant, eaten as a vegetable

A plant, Foeniculum vulgare, of the parsley family

{n} a plant of several kinds

a type of herb with feathery green leaves

A plant that has fine foliage and celery-like stalks and a large base The plant has a light, anise like flavor

- Leaves, stems, roots, seeds, and oil are all parts of the fennel plant used in various ways Leaves have a sweetish flavor, particularly good in sauces for fish; also useful with pork or veal, in soups and in salads Seeds have a sharper taste Use fennel sparingly in sauerkraut, spaghetti sauce, chili, hearty soups, and as condiment on baked goods

a stomach and intestinal remedy

The bulb, leaves, stalks, or seeds of the plant used as ingredients in cooking

A perennial plant of the genus Fæniculum F

any of several aromatic herbs having edible seeds and leaves and stems

An aromatic plant from the carrot family Florence fennel, also called "finocchio," is eaten raw and in salads Common fennel is the plant that produces fennel seeds Italian (or Sicilian) fennel features stalks that can be eaten raw

{i} type of plant from the parsley family (used in cooking and medicine)

leaves used for seasoning

a crisp, fragrant vegetable with a mild licorice flavor; its edible bulb and stalks can be used like celery, and its seeds can be used for seasoning

vulgare, having very finely divided leaves

aromatic bulbous stem base eaten cooked or raw in salads

is a pale-green, feathery-toped vegetable It has celery-like stems and a swollen, bulb-like base of overlapping broad layers It is used in recipes from hors d'oeuvres through dessert

Fennel is a plant with a crisp rounded base and feathery leaves. It can be eaten as a vegetable or the leaves can be used as a herb. a pale green plant whose seeds are used to give a special taste to food and which is also used as a vegetable. Perennial or biennial aromatic herb (Foeniculum vulgare) of the parsley family, native to southern Europe and Asia Minor and widely cultivated. The greenish brown to yellowish brown oblong oval seeds smell and taste similar to anise. The seeds and extracted oil are used for scenting soaps and perfumes and for flavouring candies, liqueurs, medicines, and foods, particularly pastries, sweet pickles, and fish. The thickened base of Florence fennel (F. vulgare dulce) is eaten as a vegetable

It is cultivated in gardens for the agreeable aromatic flavor of its seeds