Description
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family (Apiaceae). It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
Uses
Fennel has diverse culinary applications:
- Spice: Seeds used whole or ground in cooking
- Herb: Fresh leaves used as garnish and flavoring
- Vegetable: Florence fennel bulbs eaten raw or cooked
- Italian cuisine: Essential in sausages and meat dishes
- Indian cuisine: Seeds used in spice blends and as digestive
- Absinthe: Primary ingredient in the alcoholic beverage
- Tea: Seeds used for herbal teas
Origin
Fennel is indigenous to the shores of the Mediterranean. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.
Plant Characteristics
Foeniculum vulgare is a perennial herb. The stem is hollow, erect, and glaucous green, and it can grow up to 2.1 metres (7 feet) tall. The leaves grow up to 40 centimetres (16 inches) long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 millimetres wide.
Flowers and Seeds
The flowers are produced in terminal compound umbels 5–17.5 cm (2–7 in) wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry schizocarp from 4–10 mm long, half as wide or less, and grooved.
Varieties
Florence fennel or finocchio is a selection with a swollen, bulb-like stem base (sometimes called bulb fennel) that is used as a vegetable. Its leaves are similar to those of dill, but thinner.
Botanical Note
Since the seed in the fruit is attached to the pericarp, the whole fruit is often mistakenly called “seed”. What is commonly referred to as fennel seeds are actually the dried fruits of the plant.