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Truly an ornament, this very fine red-bronze colored foliage with later yellow umbels. The plant is perennial and overwinters easily in not too wet soils. The aromatic, anise-flavored leaves are used in fish dishes, among other things. The seeds can be baked in bread, cakes, pastries, etc., or cooked in soups.
Names:
Latin: Foeniculum vulgare var. Dulce
Dutch: Venkel
Also known as: Bronzen venkel
English: Fennel, Bronze Leaved
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