Fennel vs. Leek — What's the Difference?

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves.

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk.

An aromatic yellow-flowered European plant of the parsley family, with feathery leaves.

An edible plant (Allium ampeloprasum var. porrum) related to the onion and having a white, slender bulb and flat, dark-green leaves.

A Eurasian plant (Foeniculum vulgare) in the parsley family, having pinnate leaves and clusters of small yellow flowers grouped in umbels, cultivated for its aromatic seeds and edible stalks.

The vegetable Allium ampeloprasum var. porrum, having edible leaves and an onion-like bulb but with a milder flavour than the onion.

The seeds or stalks of this plant.

Any of several species of Allium, broadly resembling the domesticated plant in appearance in the wild.

A variety of fennel whose seeds are used as flavoring. Also called sweet fennel.

A plant of the genus Allium (Allium Porrum), having broadly linear succulent leaves rising from a loose oblong cylindrical bulb. The flavor is stronger than that of the common onion.

A variety of fennel whose bulbous, celerylike stalks are eaten as a vegetable. Also called finocchio, Florence fennel.

Plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

See giant fennel.

Related to onions; white cylindrical bulb and flat dark-green leaves

A plant, Foeniculum vulgare, of the parsley family, which has a sweet, anise-like flavor.

(culinary) The bulb, leaves, or stalks of the plant, eaten as a vegetable.

(culinary) The seeds of the fennel plant used as a spice in cooking.

A perennial plant of the genus Fæniculum (Fæniculum vulgare), having very finely divided leaves. It is cultivated in gardens for the agreeable aromatic flavor of its seeds.

Any of several aromatic herbs having edible seeds and leaves and stems

Aromatic bulbous stem base eaten cooked or raw in salads

Leaves used for seasoning