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  1. Rare spelling of finocchio.
    • 1919, Edward Loomis Davenport Seymour [ed.], Farm Knowledge (Doubleday, Page), volume 2, page 360
      Finnocchio (Florence fennel), p. 367
    • 1923, Gardeners’ Chronicle of America, volume 27, page 4
      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.
    • 1936, Eleanour Sinclair Rohde, Herbs and Herb Gardening (Medici Society), page 93⁽¹⁺²⁾
      ⁽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.
      ⁽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.
    • 1943, Jo Pagano, Golden Wedding (Random House), pages 84⁽¹⁾ and 268⁽²⁾
      ⁽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.
      ⁽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.
    • 1945, Iles Brody, The Colony (Greenberg), page 228
      Season and sauté a chicken in butter; add a little cream and three quartered finnocchio (already parboiled).
    • 1947, Norman Mosley Penzer, The Book of the Wine-Label (Home & Van Thal), page 115
      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.