"The inflated leaf bases are eaten as a vegetable, both raw and cooked. Several cultivars of Florence fennel are also known by several other names, notably the Italian name ""finocchio"". In North American supermarkets, it is often mislabeled as ""anise"". ""Foeniculum vulgare"" 'Purpureum' or 'Nigra', ""bronze-leaved"" fennel, is widely available as a decorative garden plant. Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. It propagates well by seed, and is considered an invasive species and a weed in"
"as 'biscuit root'. Most ""Lomatium"" spp. have finely divided, hairlike leaves; their roots have a delicate rice-like odor, unlike the musty odor of hemlock. ""Lomatium"" species tend to prefer dry rocky soils devoid of organic material. The aromatic character of fennel seeds derives from volatile oils imparting mixed aromas, including trans-anethole and estragole (resembling liquorice), fenchone (mint and camphor), Limonene, 1-octen-3-ol (mushroom). Other phytochemicals found in fennel seeds include polyphenols, such as rosmarinic acid and luteolin, among others in minor content. Fennel Fennel (""Foeniculum vulgare"") is a flowering plant species in the carrot family. It is a hardy, perennial herb"
"of Life"" repeatedly refers to the plant and mentions its purported ability to strengthen eyesight: Fennel, ""Foeniculum vulgare"", is a perennial herb. It is erect, glaucous green, and grows to heights of up to , with hollow stems. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from long, half as wide or less, and"
"In Spain, the stems of the fennel plant are used in the preparation of pickled eggplants, "". An herbal tea or tisane can be made from fennel. On account of its aromatic properties, fennel fruit forms one of the ingredients of the well-known compound liquorice powder. In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with a sweetener. In Israel, fennel salad is made of chopped fennel bulbs flavored with salt, black pepper, lemon juice, parsley, olive oil and sometimes sumac. As grouped by the United Nations Food and Agriculture Organization, production data for fennel are combined with"
"(""Ferula communis"") is a large, coarse plant, with a pungent aroma, which grows wild in the Mediterranean region and is only occasionally grown in gardens elsewhere. Other species of the genus ""Ferula"" are also commonly called giant fennel, but they are not culinary herbs. In North America, fennel may be found growing in the same habitat and alongside natives osha (""Ligusticum porteri"") and ""Lomatium"" species, useful medicinal relatives in the parsley family. Most ""Lomatium"" species have yellow flowers like fennel, but some are white flowered and resemble poison hemlock. ""Lomatium"" is an important historical food plant of Native Americans known"
"a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sharp smell. Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as ""panch phoron"" and ""sambar"" powder. They are often roasted to reduce bitterness and enhance flavour. Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make ""aloo methi"" (""potato fenugreek"") curry."
"Fernet Fernet () is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits. Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice. Fernet is very popular in Argentina, where it was introduced"
"roots and young leaves can be cooked as a vegetable or eaten raw as a salad. The taste is bitter sweet. Mature leaves smell of oil of Wintergreen when crushed, due to the release of methyl salicylate. Filipendula vulgaris Filipendula vulgaris, commonly known as dropwort or fern-leaf dropwort, is a perennial herb of the family Rosaceae closely related to Meadowsweet. It is found in dry pastures across much of Europe and central and northern Asia mostly on lime. The genus name comes from Latin ""filum"" (""thread"") and ""pendulus"" (""hanging"") in reference to the root tubers that hang from the roots"
"hangover cure. Fernet Fernet () is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits. Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice. Fernet is very popular in Argentina, where it"
"Australia and the United States. In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats. Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries. Fennel seed is also used in the production of akvavit. A 100-gram portion of fennel seeds provides of food energy, and it is a rich source (more than 19%"
"Furaneol Furaneol, or strawberry furanone, is an organic compound used in the flavor and perfume industry. It is formally a derivative of furan. It is a white or colorless solid that is soluble in water and organic solvents. Although malodorous at high concentrations, it exhibits a sweet strawberry aroma when dilute. It is found in strawberries and a variety of other fruits and it is partly responsible for the smell of fresh pineapple. It is also important for odour of buckwheat, and tomato. Furaneol has two enantiomers, (""R"")-(+)-furaneol and (""S"")-(−)-furaneol. The (""R"")-form is mainly responsible for the smell. It is"
"has long been used as a painkiller. However, the generic name, ""Filipendula"", comes from ""filum"", meaning ""thread"" and ""pendulus"", meaning ""hanging"". This is said to describe the root tubers that hang characteristically on the genus, on fibrous roots. Meadowsweet is common throughout the British Isles in damp areas and is dominant in fens and wet woods. ""Juncus subnodulosus""-""Cirsium palustre"" fen-meadow and Purple moor grass and rush pastures BAP habitat plant associations of Western Europe consistently include this plant. The whole herb possesses a pleasant taste and flavour, the green parts having a similar aromatic character to the flowers, leading to"
"flavoring in some natural toothpastes. The seeds are used in cookery and sweet desserts. Many cultures in India, Afghanistan, Iran, and the Middle East use fennel seed in cooking. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture ""panch phoron"" and in Chinese five-spice powders. In many parts of India, roasted fennel seeds are consumed as ""mukhwas"", an after-meal digestive and breath freshener, or candied as comfit. Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed"
"is composed of whorls of pinkish flowers with dark markings on the lower lip. The calyx has five sharp-pointed lobes and the corolla forms a two-lipped flower about long with a fused tube. The upper lip of each flower is convex with dense, glandular hairs and the lower lip is three-lobed, the central lobe being the largest, squarish with a flat or rounded edge. There are four stamens, two long and two short, the gynoecium has two fused carpels and the fruit is a four-chambered schizocarp. The plant has a slightly unpleasant smell. Common hemp-nettle is native to Europe and"
"puante, stinkende Hundskamille, camomila-de-cachorro, macéla-fétida, and manzanilla hedionda. The ""stinking chamomile"" ""Anthemis cotula"" is so-named for its resemblance to the true chamomile plant, ""Anthemis nobilis""; both have branching upright stems each topped by a single large flower head, although the ""stinking chamomile"" is distinguished by lacking the membraneous scales underneath the flowers of the true chamomile, as well as by its characteristic strong odor. The leaves of ""Anthemis cotula"" have a similar appearance to those of the fennel plant (""Foeniculum vulgare""), from which the name ""Dog's Fennel"" is derived. ""Anthemis cotula"" is an annual glandular plant with a harsh taste"
"sweet taste is caused by a sesquiterpene compound called hernandulcin, which was discovered in 1985 and named for Francisco Hernández, the Spanish physician who first described the plant in the sixteenth century. Phyla dulcis Phyla dulcis is a species of perennial herb that is native to southern Mexico, the Caribbean (Cuba, Hispaniola, and Puerto Rico), Central America, Colombia, and Venezuela. It is known by several common names, including Aztec sweet herb, bushy lippia, honeyherb, hierba dulce, and tzopelic-xihuitl (Nahuatl). Its buds are also sold as ""dushi"" or ""dulce"" (""sweet"" in Papiamento and Spanish respectively) buttons. This plant has historically been"
"its distinctive odour is sotolon, which also gives fenugreek seed and lovage their characteristic smells. It is present as well in molasses, aged sake and white wine, flor sherry, and roasted tobacco, as well as in maple syrup. Lactarius helvus Lactarius helvus, commonly known as fenugreek milkcap, is a member of the large milkcap genus ""Lactarius"" in the order Russulales. Fruiting bodies can be found in ""Sphagnum"" moss in coniferous and deciduous woodland in Europe, and possibly North America, although considerable debate continues about the North American variety, formerly referred to as ""Lactarius aquifluus"". Mushrooms are pale brown-grey or beige"
"pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavor of a dish. The plant is mainly cultivated in Iran and India. Rajasthan produced about 55% of India's total output in 2006. The fruits are rarely eaten raw; they are commonly dry-roasted or fried in ghee (clarified butter). This allows the spice to develop a more subtle and complex aroma."
"chanterelles can often develop a slightly bitter taste after thawing. Chanterelle Chanterelle is the common name of several species of fungi in the genera ""Cantharellus"", ""Craterellus"", ""Gomphus"", and ""Polyozellus"". They are the among the most popular of edible wild mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, ""Pfifferling""). The"
"Anethole Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of phenylpropene, a type of aromatic compound that occurs widely in nature, in essential oils. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), camphor, magnolia blossoms, and star anise (Illiciaceae). Closely related to anethole is its isomer estragole, abundant in tarragon (Asteraceae) and basil (Lamiaceae), that has a flavor reminiscent of anise. It is a colorless, fragrant, mildly volatile liquid."
"""Cordia verbenacea"", a bush in coastal tropical South America (erva baleeira), but with 25% ""trans""-Caryophyllene and is one of the chemical compounds that contribute to the taste of the spice ""Persicaria odorata"" or Vietnamese coriander and the characteristic aroma of ""Cannabis"". Humulene is one of many sesquiterpenoids that are derived from farnesyl diphosphate (FPP). The formation of humulene from FPP is catalyzed by sesquiterpene synthesis enzymes. This biosynthesis can be mimicked in the laboratory by preparing allylic stanane from farnesol, termed Corey synthesis. There are diverse ways to synthesize humulene in the laboratory, involving differing closures of the C-C bond"
"Filipendula vulgaris Filipendula vulgaris, commonly known as dropwort or fern-leaf dropwort, is a perennial herb of the family Rosaceae closely related to Meadowsweet. It is found in dry pastures across much of Europe and central and northern Asia mostly on lime. The genus name comes from Latin ""filum"" (""thread"") and ""pendulus"" (""hanging"") in reference to the root tubers that hang from the roots in some species. Specific epithet means common. The common English name ""dropwort"" comes from the tubers that hang like drops from the root. The crushed leaves and roots have a scent of the oil of wintergreen (methyl"
"Trimethylbenzaldehydes occur not only in plants belonging to the Apiaceae, but also in certain members of the Iridaceae : 2,4,6-Trimethylbenzaldehyde occurs in a variety of herbs and spices including Culantro (the leaves of the Apiaceous Eryngium foetidum) and in Saffron (derived from the Iridaceous Crocus sativus). The compound ferulol was first isolated from (and thus named for) the Apiaceous genus Ferula in the year 2006 - the species in question being the Palestinian F. sinaica. As its common name in English suggests, ""Selinum carvifolia"" has a somewhat Parsley-like scent if crushed, although unlike Caraway (from which its specific name derives)"
"is also found in Philani and Lazanias. Ferula cypria Ferula cypria, ""Cyprus fennel"" is an erect perennial herb up to 1 m high with sulcate stems. The compound alternate leaves are hairless and 4-pinnate, 25-45 x 20–30 cm, final segments are very small, linear and acute. The inconspicuous yellowish flowers are repeatedly branched in pyramidal inflorescences. Flowers from May to June. The fruit is a dry hairless schizocarp. Dry rocky hillsides mostly on limestone at 200–600 m altitude. It is endemic to Cyprus where it is considered a rare species and seems to be restricted to certain areas in the"
"1-Phenylethanol 1-Phenylethanol is the chiral positional isomer of phenethyl alcohol. It is a colorless liquid with a mild gardenia-hyacinth scent. 1-Phenylethanol is found in nature as a glycoside, together with its hydrolase β-primeverosidase in tea (""Camellia sinensis"") flowers. It is also reportedly present in cranberries, grapes, chives, Scottish spearmint oil, cheeses, cognac, rum, white wine, cocoa, black tea, filbert, cloudberries, beans, mushrooms, and endives. 1-Phenylethanol can be produced as a racemic mixture by the reduction of acetophenone by reducing agents like sodium borohydride or lithium aluminium hydride. Alternatively, benzaldehyde can be reacted with methylmagnesium chloride or similar organometallic compounds to"
"yellow flowers; coriander and caraway have white flowers and finely divided leaves (though not as fine as dill or fennel) and are also shorter-lived (being annual or biennial plants). The superficial similarity in appearance between these may have led to a sharing of names and etymology, as in the case of meridian fennel, a term for caraway. Cicely, or sweet cicely, is sometimes grown as an herb; like fennel, it contains anethole, so has a similar aroma, but is lower-growing (up to ) and has large umbels of white flowers and leaves that are fern-like rather than threadlike. Giant fennel"
"alternately arranged on the stem, simple, long and broad, oval or broadest beyond the middle of the leaf. They have a smooth edge with no teeth and are dark green above and paler below. The leaves, along with the stems are very aromatic when crushed with a spicy, citrusy smell, hence the common names and the specific epithet ""benzoin."" In the fall the leaves turn a very bright and showy yellow color. The yellow flowers grow in showy clusters which appear in early spring, before the leaves begin to grow. The flowers have 6 sepals and a very sweet odor."
"of ""H. peckii"" reflect its appearance: ""strawberries and cream"" and ""bleeding tooth fungus"". Some ""Hydnellum"" species have a mealy odor (e.g. ""H. mirabile"" and ""H. pineticola"") similar to freshly ground flour. ""H. zonatum"" smells like melilot, while ""H. suaveolens"" has a sweet odor resembling anise or peppermint. All are too tough and woody to be edible, and many have an acrid taste anyway. Differences between ""Hydnellum"" species tend to be more distinguishable in younger specimens. Fruitbody development is greatly influenced by environmental factors such as levels of rainfall, drying winds, and temperature. The blue tooth (""H. caeruleum""), for example, develops"
"spices for extra flavouring. Betel leaf has a fresh, peppery taste, but it can also be bitter to varying degrees depending on the variety. Areca nuts are chewed with betel leaf for their effects as a mild stimulant, causing a warming sensation in the body and slightly heightened alertness, although the effects vary from person to person. The areca nut contains the tannins arecatannin and gallic acid; a fixed oil gum; a little terpineol; lignin; various saline substances; and three main alkaloids—arecoline, arecaidine, and guvacine—all of which have vasoconstricting properties. The betel leaf chewed along with the nut contains eugenol,"
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"complex of similar foul-smelling species such as ""Tricholoma inamoenum"". Another related species, ""T. bufonium"", may be an intraspecific variant. It has a convex cap with a vague umbo up to across, sulphur yellow in colour. The thick, sinuate gills, stipe and flesh are similarly bright yellow. The smell, caused by the chemical skatole, is enough to distinguish it from other yellow fungi. John Ramsbottom reports that it has a complex smell that has been likened variously to Jasmine, ""Narcissus"", Hyacinth, ""Hemerocallis flava"", Lilac, ""Tagetes"", decayed hemp or coal gas, as well as described as nauseating or foetid. The taste is"
"mainly due to the presence of the bitter acids, which are prenylated acylphloroglucinol derivatives. Bitter acids are divided into the alpha-acids, with humulone the major compound, and the beta-acids, with lupulone the major compound;} the alpha-acids isomerize during the brewing process to form iso-alpha acids, which themselves have a bitter taste. These hop acids are vinylogous acids, with acidic ring enols in conjugation with ring and substituent carbonyl groups. Plants in the genus ""Humulus"" produce terpenophenolic metabolites. Hops also contain xanthohumol, a prenylated chalcone, and other compounds under preliminary research for their potential health properties. Humulus Humulus, hop, is a"
"an unpleasant odour. Heracleum sphondylium Heracleum sphondylium, commonly known as hogweed, common hogweed or cow parsnip, is a herbaceous perennial or biennial plant, in the umbelliferous family Apiaceae that includes fennel, cow parsley, ground elder and giant hogweed. It is native to Europe and Asia. The common name eltrot may also be applied, but is not specific to this species. Umbelliferous plants are so named because of the umbrella-like arrangement of flowers they produce. The North American species ""Heracleum maximum"" (also called cow parsnip) is sometimes included as a subspecies of ""H. sphondylium"". The plant provides a great deal of"