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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. [1] [2] It is a hardy, perennial herb [3] with yellow flowers and feathery leaves. [4]It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
Ferula cypria, the 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.
Most Apiaceae are annual, biennial or perennial herbs (frequently with the leaves aggregated toward the base), though a minority are woody shrubs or small trees such as Bupleurum fruticosum. [3]: 35 Their leaves are of variable size, and alternately arranged, or with the upper leaves becoming nearly opposite. The leaves may be petiolate or sessile.
Fennel is a vegetable with white bulbs, long stalks, and dill-like leaves. Here's how to cook it and enjoy that fresh anise flavor akin to licorice.
For edible herbs that will grow back every year, try these great perennial herbs in your garden. Chives, sage, and more will add so much flavor to your dishes. 20 Perennial Herbs You Can Enjoy ...
Ferula foetida. They are herbaceous perennial plants growing to 1–4 m tall, with stout, hollow, somewhat succulent stems. The leaves are tripinnate or even more finely divided, with a stout basal sheath clasping the stem.