I4O THE BOOK OF USEFUL PLANTS 



rots, and a dozen more garden vegetables familiar 

 to us all. The peculiar odor is found in the oil 

 that pervades all parts of the plant, particularly 

 the seeds, which are used in making liqueurs, 

 and in certain medicines. 



Cultivated fennels are not far removed from 

 their wild ancestors, which range as robust weeds 

 over southern Europe and parts of England, and 

 run wild from gardens in places, in this country 

 and abroad. For centuries fennels have been 

 used but they have not been long under cultiva- 

 tion. The wild plants furnished the supply 

 needed. 



The common fennel grows four feet high. Its 

 leaves are boiled and served with different kinds 

 of fish, or minced raw to season a sauce for salmon 

 or mackerel. This species is grown in gardens. 



The Florence fennel has at base a bulk-like 

 enlargment, due to the swollen condition of the 

 bases of the leaves. The tops of the plant and 

 the root are cut off, and the blanched leaves boiled 

 till tender. They taste like celery. Often they 

 are eaten raw. 



Naples has a famous fennel that grows no- 

 where else. The fleshy flower stalks, enclosed 

 in the broad leaf bases, are served raw, under the 

 name, "Carosella." This delicacy is to be had 



