"finnocchio" meaning in English

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  "lang_code": "en",
  "pos": "noun",
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          "word": "finocchio"
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          "ref": "1919, Edward Loomis Davenport Seymour [ed.], Farm Knowledge (Doubleday, Page), volume 2, page 360",
          "text": "Finnocchio (Florence fennel), p. 367"
        },
        {
          "ref": "1923, Gardeners’ Chronicle of America, volume 27, page 4:",
          "text": "It is pleasing to note an increased interest in Finnocchio or Florence Fennel excellent as a salad and very good cooked or served naturally like celery.",
          "type": "quote"
        },
        {
          "text": "1936, Eleanour Sinclair Rohde, Herbs and Herb Gardening (Medici Society), page 93⁽¹⁺²⁾\n⁽¹⁾ Sweet Fennel (Fœniculum dulce) or Finnocchio, still one of the most popular vegetables in Italy, was apparently introduced into this country in early Stuart times.\n⁽²⁾ Our native Fennel thrives in any soil, but Finnocchio needs a rich moist soil, frequent watering in times of drought, and when the bases of the stems swell they have to be partially earthed up, i.e. the tubers half covered."
        },
        {
          "text": "1943, Jo Pagano, Golden Wedding (Random House), pages 84⁽¹⁾ and 268⁽²⁾\n⁽¹⁾ There were bowls of dried olives, swimming in olive oil and flavored with garlic and orange peel; there was celery, and sweetly aromatic finnocchio, and wafer thin Italian ham.\n⁽²⁾ This was a big room, and my mother’s pride. It opened directly onto the back yard, where stood the stone oven, old-country style, in which my mother, once a week, baked her bread, and where she had her own little garden of fresh spices and Italian greens — basilica, finnocchio, Italian parsley, leaf-chicory, and so on."
        },
        {
          "ref": "1945, Iles Brody, The Colony, Greenberg, page 228:",
          "text": "Season and sauté a chicken in butter; add a little cream and three quartered finnocchio (already parboiled).",
          "type": "quote"
        },
        {
          "ref": "1947, Norman Mosley Penzer, The Book of the Wine-Label (Home & Van Thal), page 115",
          "text": "Sweet fennel (Foeniculum dulce) or Finnocchio appears to have been introduced into this country in early Stuart times and is a delicious vegetable if cooked in a good stock and served with a cream sauce."
        }
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        "Rare spelling of finocchio."
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  "word": "finnocchio"
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        {
          "ref": "1919, Edward Loomis Davenport Seymour [ed.], Farm Knowledge (Doubleday, Page), volume 2, page 360",
          "text": "Finnocchio (Florence fennel), p. 367"
        },
        {
          "ref": "1923, Gardeners’ Chronicle of America, volume 27, page 4:",
          "text": "It is pleasing to note an increased interest in Finnocchio or Florence Fennel excellent as a salad and very good cooked or served naturally like celery.",
          "type": "quote"
        },
        {
          "text": "1936, Eleanour Sinclair Rohde, Herbs and Herb Gardening (Medici Society), page 93⁽¹⁺²⁾\n⁽¹⁾ Sweet Fennel (Fœniculum dulce) or Finnocchio, still one of the most popular vegetables in Italy, was apparently introduced into this country in early Stuart times.\n⁽²⁾ Our native Fennel thrives in any soil, but Finnocchio needs a rich moist soil, frequent watering in times of drought, and when the bases of the stems swell they have to be partially earthed up, i.e. the tubers half covered."
        },
        {
          "text": "1943, Jo Pagano, Golden Wedding (Random House), pages 84⁽¹⁾ and 268⁽²⁾\n⁽¹⁾ There were bowls of dried olives, swimming in olive oil and flavored with garlic and orange peel; there was celery, and sweetly aromatic finnocchio, and wafer thin Italian ham.\n⁽²⁾ This was a big room, and my mother’s pride. It opened directly onto the back yard, where stood the stone oven, old-country style, in which my mother, once a week, baked her bread, and where she had her own little garden of fresh spices and Italian greens — basilica, finnocchio, Italian parsley, leaf-chicory, and so on."
        },
        {
          "ref": "1945, Iles Brody, The Colony, Greenberg, page 228:",
          "text": "Season and sauté a chicken in butter; add a little cream and three quartered finnocchio (already parboiled).",
          "type": "quote"
        },
        {
          "ref": "1947, Norman Mosley Penzer, The Book of the Wine-Label (Home & Van Thal), page 115",
          "text": "Sweet fennel (Foeniculum dulce) or Finnocchio appears to have been introduced into this country in early Stuart times and is a delicious vegetable if cooked in a good stock and served with a cream sauce."
        }
      ],
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        "Rare spelling of finocchio."
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