In Spain, Foeniculum vulgare is called Hinojo, Phenol Fiallo, Milau. The tender leaves and stems of Foeniculum vulgare, raw as a snack, are used in salads or stews. Its seeds are used to spice olives, as a preservative for dried figs, and to prepare herbal teas or liqueurs [22]. In Tras-os-Montes (Northeast Portuguese) Foeniculum vulgare is ...
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