finochie

EnglishEdit

NounEdit

finochie (plural not attested)

  1. Obsolete spelling of finocchio.
    • 1733, Practical Huſbandman and Planter, volume 1, pages 139 and 185
      The Finochi, or Finochio of the Italians, and which, from a literal Termination generally put to Engliſh Words, I call Finochie, is a Kind of Fennel; which when tied up, and blanched a little, is one of the wholſomeſt Aromaticks that any Body can eat, (but is withal a little two ſtrong for ſome Palates,) yet is in great Requeſt amongſt Valetudinarians, or thoſe who endeavour after Health and long Life.
      []
      Once a Week, or Fortnight, or thereabout, alſo ought the Gardener to be putting in a few Finochie-Seeds; and to be tranſplanting out thoſe Cauliflore, Brocaulie, Borecaule, and Savoy Plants, with which the Tables of the Curious are to be furniſh’d between Michaelmas and Chriſtmas.
    • 1868, William Nathaniel White, J. Van Buren, James Camak, Gardening for the South, page 328:
      Fennel is a good deal used, in continental Europe, in soups, fish-sauces, garnishes, and salads. It is also considerably used in England, but less with us. The Italians blanch and eat the stalks of one variety called Finochie, like celery.
Last modified on 10 October 2012, at 06:54