Poppy seeds are not unlike fine gunpowder in general appearance, being very small, dark blue--nearly black in color; they are obtained from the same plant that yields opium (Papavar somnniferium, or white poppy.) The seeds are not narcotic, and have a sweet taste, are oleaginous and nutritious. They are largely used in some parts of Europe in pastry, confectionery and as a substitute for almonds. Under the name of “Maw seeds,” they are sold as food for birds during moulting season. Poppy seed oil is sometimes used as an adulterant in olive oil; it is also used as an illuminant and for painting. Fennel Fennel is a tall, stout, aromatic herb of the parsley family, with finely dissected leaves, which are boiled and served with salmon, mackerel, etc., as a seasoning; the flowers are yellow. A species--F. dulce--is cultivated in Italy as celery is with us; and its blanched stems are said to be more tender and delicate than celery, with a slight flavor of fennel. The seeds of another species--F. panmorium--grown in Bengal, have a warmish, very sweet taste and aromatic smell, and are used in making betel, in curries, and also used as a carminative. Fennel seeds resemble aniseeds in appearance and taste, and are often sold for such; they are a little longer and of a light brown color. The Indian seeds are the largest, the Italian and Japanese the smallest. They are used in confectionery, cookery and are sometimes chewed by the people of France and Germany. Fennel water is made from the oil obtained from the seeds. And he who battled and subdued A wreath of fennel wore.--Longfellow. Aniseed Aniseed is an annual plant of the order of Umbelliferae of the parsley family, a native of Egypt, but also extensively cultivated in Russia, Germany, Malta and Spain. Aniseed is very similar in appearance to the poisonous hemlock seed, for which it has sometimes been mistaken. The seed, which is a little larger than a pin’s head, is of a greyish-green color. They have an aromatic smell, and warm, sweetish taste, and are used in condiments, in cookery and in the preparation of liquors, also in medicine as a stimulative stomachic to relieve flatulence, etc., particularly in infants. The properties of aniseed are due to a nearly colorless or sometimes blue volatile oil. Aniseed oil with water and sugar is much used in Italy as a cooling drink. The leaves of the plant are sometimes used as a seasoning and for garnishing.