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Fennel ( Foeniculum vulgare) is a flowering plant species in the Apiaceae. It is a hardy, perennial herb with yellow 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.
It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base (sometimes called bulb fennel) that is used as a vegetable.
The are produced in terminal compound wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry schizocarp from long, half as wide or less, and grooved.Blamey, M. & Grey-Wilson, C. (1989). Flora of Britain and Northern Europe. Since the seed in the fruit is attached to the pericarp, the whole fruit is often mistakenly called "seed".
Dill, coriander, ajwain, and caraway are similar-looking herbs but shorter-growing than fennel, reaching only . Dill has thread-like, feathery leaves and yellow flowers; coriander and caraway have white flowers and finely divided leaves (though not as fine as dill or fennel) and are also shorter-lived (being annual or biennial plants). The superficial similarity in appearance between these seeds may have led to a sharing of names and etymology, as in the case of meridian fennel, a term for caraway.
Ferula communis ( Ferula communis) is a large, coarse plant with a pungent aroma, which grows wild in the Mediterranean region and is only occasionally grown in gardens elsewhere. Other species of the genus Ferula are also called giant fennel, but they are not culinary herbs.
In North America, fennel may be found growing in the same habitat and alongside natives osha ( Ligusticum porteri) and Lomatium species, useful medicinal relatives in the parsley family.
Most Lomatium species have yellow flowers like fennel, but some are white-flowered and resemble poison hemlock. Lomatium is an important historical food plant of Native Americans known as 'biscuit root'. Most Lomatium spp. have finely divided, hairlike leaves; their roots have a delicate rice-like odor, unlike the musty odor of hemlock. Lomatium species prefer dry, rocky soils devoid of organic material.
Florence fennel ( Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin, and has a mild anise-like flavor but is sweeter and more aromatic. Florence fennel plants are smaller than the wild type. Several of Florence fennel are also known by several other names, notably the Italian language name finocchio. In North American supermarkets, it is often mislabeled as "anise."
Foeniculum vulgare 'Purpureum' or 'Nigra', "bronze-leaved" fennel, is widely available as a decorative garden plant. RHS Plant Finder 2008–2009, Dorling Kindersley, 2008, p280
Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. It propagates well by both root crown and seed and is considered an invasive species and a weed in Australia and the United States. It can drastically alter the composition and structure of many plant communities, including grasslands, coastal scrub, Riparian zone, and wetland communities. It appears to do this by outcompeting native species for light, nutrients, and water and perhaps by exuding Allelopathy substances that inhibit the growth of other plants. In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats. On Santa Cruz Island, California for example, fennel has achieved 50 to 90% absolute cover.
| + Production of fennel – 2014 | |
| 584,000 | |
| 48,002 | |
| 36,500 | |
| 32,771 | |
| 29,251 | |
| 27,668 | |
| 970,404 | |
| Data combined with related spices – anise, star anise & coriander. Source: FAOSTAT of the United Nations | |
Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Europe and became, by the late 19th century, a popular alcoholic drink in France and other countries. Fennel fruit is a common and traditional spice in flavored Scandinavian brännvin (a loosely defined group of distilled spirits, which include akvavit). Fennel is also featured in the Chinese Materia medica for its medicinal functions.
A 2016 study found F. vulgare essential oil to have insecticidal properties.
Dried fennel seeds are typically used as a spice in minute quantities. A reference amount of of fennel seeds provides of food energy and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 90% DV. Fennel seeds are 52% carbohydrates (including 40% dietary fiber), 15% fat, 16% protein, and 9% water.
Fennel fruits are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also a flavoring in some natural . The fruits are used in cookery and sweet desserts.
Many cultures in South Asia, Afghanistan, and West Asia use fennel fruits in cooking. In many parts of India, fennel fruits; called saunf, are consumed raw or roasted as mukhwas; an after-meal digestive and breath freshener or candied as comfit. In Iraq, fennel seeds are used as an ingredient in nigella-flavored breads. It is one of the most important spices in Kashmiri cuisine and Gujarati cuisine. In Indian cuisine, whole fennel seeds and fennel powder are used as a spice in various sweet and savory dishes. It is an essential ingredient in the Assamese cuisine/Bengali cuisine/Oriya cuisine spice mixture panch phoron and in Chinese five-spice powders. Fennel seeds are also often used as an ingredient in paan, a breath freshener most popularly consumed in India. In China, fennel stem and leaves are often ingredients in the stuffings of jiaozi, baozi, or Pie, as well in cold dishes as a green vegetable. Fennel fruits are present in well-known mixed spices such as the five-spice powder or .
Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called eggah]].
Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian salads, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto.
Fennel fruits are the primary flavor component in Italian sausage. In Spain, the stems of the fennel plant are used in the preparation of pickled eggplants, berenjenas de Almagro. A herbal tea or tisane can also be made from fennel.
On account of its aromatic properties, fennel fruit forms one of the ingredients of the well-known compound liquorice powder.
As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century.
In the 15th century, Portuguese settlers on Madeira noticed the abundance of wild fennel and used the Portuguese word (fennel) and the suffix -al to form the name of a new town, Funchal.
Henry Wadsworth Longfellow's 1842 poem "The Goblet of Life" repeatedly refers to the plant and mentions its purported ability to strengthen eyesight:
Above the lower plants, it towers, The Fennel with its yellow flowers; And in an earlier age than ours Was gifted with the wondrous powers Lost vision to restore.
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