Fennel

Definition and stakes

Portrait of Sax Rohmer Sax Rohmer,  The Haunting of Low Fennel

“ The Haunting of Low Fennel I “There’s Low Fennel,” said Major Dale.
We pulled up short on the brow of the hill. Before me lay a little valley carpeted with heather, purple slopes hemming it in. A group of four tall firs guarded the house, which was couched in the hollow of the dip—a low, rambling building, in parts showing evidence of great age and in other parts of the modern improver.
“That’s the new wing,” continued the Major, raising his stick; “projecting out this way. It’s the only addition I’ve made to the house, which, as it stood, had insufficient accommodation for the servants.”
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Source: Gutenberg

M. G. Kains,  Culinary Herbs: Their Cultivation Harvesting Curing and Uses

“ Oil of fennel, a pale yellow liquid, with a sweetish aromatic odor and flavor, is distilled with water. It is used in perfumery and for scenting soaps. A pound of oil is the usual yield of 500 pounds of the plant.
Finocchio, or Florence fennel (F. dulce, D. C.) , deserves special mention here. It appears to be a native of Italy, a distinct dwarf annual, very thick-set herb. The stem joints are so close together and their bases so swelled as to suggest malformation. Even when full grown and producing seed, the plant rarely exceeds 2 feet.
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Source: Gutenberg

1911 Encyclopædia Britannica, Volume 10… (1911)

“ 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 ”
Source: Wikisource

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