Fennel

Fennel flower

Fennel seeds are ground and used as a spice or as an ingredient of a spice mixture;  Fennel can also refer to the fennel leaves used for seasoning which are aromatic bulbous stem base eaten cooked or raw in salads; It can refer to any of several aromatic herbs having edible seeds and leaves and stems.

History

• Fennel originated in the Mediterranean and looks similar to celery, but has a white or pale green bulb and stalks topped with feathery green leaves.

It is also related to parsley, carrots and dill and tastes similar to licorice candy

Trivia

• Fennel is sometimes called “sweet anise”
• Fennel is a root vegetable and the bulb grows underground?
• Fennel originates from the Greek word for “marathon”? (The Greeks fought the famous battle at Marathon in 490 B.C. against the Persians on a field of fennel and for this reason it was given the name marathon.)
• Ancient Greeks prized fennel as a medicine?
• Fennel is often called Florence fennel or among the Italians “finocchio” (pronounced “finook”)

Fennel seeds

Fennel (Foeniculum vulgare) is a perennial herb belonging to the carrot family (Apiaceae). It is native to the Mediterranean region but is cultivated and naturalized worldwide. Fennel is known for its anise-like flavor and aroma and is used as a culinary herb, spice, and vegetable.

Types

• Fennel is often classified into two main types: Florence fennel (Foeniculum vulgare var. azoricum), which is grown for its bulbous, edible stem base, and common fennel (Foeniculum vulgare), which is cultivated for its leaves, seeds, and essential oil.

Cultivation

• Fennel prefers well-draining, fertile soil and a sunny location. It is typically grown from seeds, which can be sown directly in the ground in spring or started indoors and transplanted after the last frost. Fennel requires regular watering, especially during dry periods, and benefits from the application of a balanced fertilizer.
• Fennel is a self-seeding plant and can become invasive in some areas if not controlled. It is also known to cross-pollinate with other members of the Apiaceae family, such as dill and coriander, which can result in undesirable hybrid plants.

Culinary Uses

• Fennel has a wide range of culinary applications, including:
• Bulbs: Florence fennel bulbs can be eaten raw in salads, braised, roasted, or grilled. They have a sweet, licorice-like flavor that pairs well with fish, poultry, and other vegetables.
• Leaves: Fennel leaves, or fronds, can be used as a fresh herb in salads, sauces, and soups. They are often used to flavor fish dishes and can be used as a garnish.
• Seeds: Fennel seeds are dried and used as a spice in both sweet and savory dishes. They are a key ingredient in Italian sausage and Indian spice blends, such as garam masala and panch phoron.
• Stems: The stalks of common fennel can be used in place of celery in recipes or added to stocks and broths for flavor.

Medicinal Uses

• Fennel has a long history of use in traditional medicine for various ailments, including digestive issues, respiratory problems, and hormonal imbalances. The seeds are often used to make a tea or infusion that is said to relieve indigestion, bloating, and flatulence. Fennel essential oil, which is extracted from the seeds, is used in aromatherapy for its calming and relaxing properties.

See also

Herbs Spices Apiaceae

External Links

• Growing Fennel - Gardening Know How
• Foeniculum vulgare - Missouri Botanical Garden Plant Finder
• Fennel (Foeniculum vulgare) - Herb Society of America

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