“ The dried fruits of cultivated plants from Malta have an aromatic taste and odour, and are used for the preparation of fennel water, valued for its carminative properties. It is given in doses of 1 to 2 oz., the active principle being a volatile oil which is probably the same as oil of anise. The shoots of fennel are eaten blanched, and the seeds are used for flavouring. The fennel seeds of commerce are of several sorts. Sweet or Roman fennel seeds are the produce of a tall perennial plant, with umbels of 25-30 rays, which is cultivated near Nismes in the south of France ”