- An umbelliferous plant (Foeniculum dulce) having a
somewhat tuberous stem; sweet fennel. The blanched stems are used in
France and Italy as a culinary vegetable.
- Aromatic herb - Aromatic plant - Any plant of the composite genus Tanacetum. The common tansy
(T. vulgare) has finely divided leaves, a strong aromatic odor, and a
very bitter taste. It is used for medicinal and culinary purposes. - A dish common in the seventeenth century, made of eggs,
sugar, rose water, cream, and the juice of herbs, baked with butter in
a shallow dish.