Fennel

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Fennel

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Apiales
Family:	Apiaceae
Genus:	*Foeniculum*
Species:	*vulgare*

Binomial name

Foeniculum vulgare P. Mill.

Fennel is a plant (Foeniculum vulgare) of the Apiaceae or parsley family, which produces edible seeds and leaves. The cultivar Florence fennel has inflated leaf bases which form a sort of bulb. It comes mainly from India and Egypt and it has an anise-like flavor, but is more aromatic, and sweeter.

Description

Perennial herb, erect, glaucous, to 2 m tall, highly aromatic; leaves to 40 cm long, finely dissected, ultimate segments filiform; umbels terminal, 5-15 cm wide; umbellets with 20-50 tiny flowers, these on filiform pedicels; fruit 4-9 mm long, half as wide or less, grooved.

The cultivar Florence fennel is much smaller than the wild type and has inflated leaf bases which are eaten as a vegetable.

Habitat/ecology

It is native to southern Europe and southwestern Asia. In Hawaii, it is cultivated and naturalized along roadsides, in pastures, and other open sites. In Fiji, it is occasionally cultivated near sea level, and sparingly naturalized in shady waste places. Propagates by seed.

Cooking

It is used traditionally as a herb in cooking, particularly with fish. It is also used as a diuretic and to improve milk supply of breastfeeding mothers. Florence fennel, popular in Italy and Germany, among other countries, may be eaten as a salad (e.g. with chicory and avocado), blanched and marinated, or cooked (e.g. as risotto).

Recipes

Fennel risotto