Fennel is used as a food plant by the larvae of some Lepidoptera species including in its native range the mouse moth and the Old-World swallowtail. Where it has been introduced in North America it may be used by the anise swallowtail. The word "fennel" developed from the Middle English "fenel" or "fenyl". This came from the Old English "fenol" or "finol", which in turn came from the Latin "feniculum" or "foeniculum", the diminutive of "fenum" or "faenum", meaning "hay". The Latin word for the plant was "ferula", which is now used as the genus name of a related plant. The
Fennel with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called ". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage.