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Fennel (Foeniculum vulgare Mill.)
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Etymology
The genus name foeniculum (Latin for “little hay”) probably refers to the aroma of fennel and is the source of the name of fennel in many contemporary European languages. Examples are German Fenchel, Italian finocchio, Portuguese funcho, Swedish fänkål, Dutch venkel, Finnish fenkoli and Russian fenkhel [фенхель].
Some languages do not distinguish clearly between fennel and anise. For example, in Amharic, the name insilal [እንስላል] may stand for fennel, anise and even dill. In Hebrew tongue, the term shumar [שומר] “fennel” may also used for anise, although there is a separate name for the latter, anis [אניס]. Moreover, dill has a very similar name: shamir [שמיר] – to make things worse, shamir [شمر] is the name of fennel in Arabic!
Also in Romanian and Turkish languages, one finds identical or very similar terms for fennel and anise, which might fool a cook (or cookbook writer). Some European languages name fennel as a “pharmaceutical” variant of dill, e.g., Estonian apteegitill and Russian aptechnyi ukrop [аптечный укроп] “pharmacy-dill”. On the other hand, a Yiddish name of fennel is italienisher koper [איטאַליענישער קאָפּער] “Italian dill”.
In the Hindi tongue, anise and fennel are often synonymously called saunf [सौंफ] although of the two spices, only fennel is common in Indian cuisine. To make a clear distinction between the both, fennel may also be called moti saunf [मोटी सौंफ] “thick fennel”, because its fruits are somewhat larger. The closely related Urdu tongue has distinct names for fennel (saunf [سونف]) and anise (anisuan [انیسواں]).
Fennel umbels
www.rz.uni-karlsruhe.de
The Indonesian name jintan manis “sweet cumin” (also applied to anise) reflects the much greater importance of cumin, of which fennel is thought to be a variety, in Indonesian cuisine. Analogous formations are French aneth doux or Russian sladkij ukrop [сладкий укроп] “sweet dill” and Hungarian édeskömény “sweet caraway”. All these spices (anise, cumin, dill, caraway) belong to the same plant family (Apiaceae) and, in varying degree, resemble each other in shape and fragrance. See also cicely.
Also man Indic names of fennel derive from a word for “sweet”, e.g., Sinhala maduru [මාදූරු], Bengali mouri [মৌরি] and Sanskrit madhurika [मधुरिका]. See licorice and bear's garlic for details.
The Modern Greek name for fennel, maratho [μάραθο], can be traced back to Ancient Greek marathon [μάραθον] (the oldest recorded form is marathuwon [] on the Linear B tablets); possibly, there is a connection to the Indic names mentioned in the previous paragraph. Names derived thence are found in other South East European languages: Albanian maraja, Bulgarian morach [морач] and Romanian mărar; the latter, however, has changed its meaning to “dill”, again emphasizing the widespread confusion between those two plants.
Marathon [Μαραθών] (Modern Marathonas [Μαραθώνας]) is also the name of a famous site in Attica, where the Greeks defeated the Persians in 490, thus laying the foundation for the later glory of the classical era. The placename is said to refer to the abundance of wild fennel growing there.
Another group of related names can be spotted in the tongues of Western Asia: Turkish rezene (hence Bulgarian rezene [резене] and Macedonian razijan [разијан]), Kurdish dhaziana [ذازیانة] and Farsi razianeh [رازیانه]. I do not know anything about the origin of these names.
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http://en.wikipedia.org/wiki/Fennel