Common Fennel
Foeniculum vulgare
Botanical Characteristics
Family: Apiaceae (Carrot family)
Type: Hardy perennial herb, often grown as an annual in cooler climates
Origin: Mediterranean region
Height: Can reach up to 6 feet (1.8 meters) tall
Leaves: Finely dissected, feathery appearance, similar to dill
Flowers: Yellow, small, clustered in umbels ( individual flower stalks arise from about the same point; youngest flowers are at the center)
Seeds: Aromatic, used in cooking and for medicinal purposes
Varieties
Common fennel: Used primarily for its seeds and leaves.
Florence fennel (Finocchio): Grown for its enlarged, bulbous stem base, which is eaten as a vegetable.
Cultivation
Climate: Thrives in warm, sunny conditions. Tolerates drought once established.
Soil: Prefers well-drained, fertile soil.
Propagation: Grown from seeds, sown directly in the garden in spring.
Care: Relatively low maintenance. Requires regular watering, especially during dry periods.
Culinary Uses
Leaves: Used fresh or dried for flavoring dishes like fish, seafood, salads, and soups.
Bulbs: Eaten raw or cooked, often used in salads or as a vegetable.
Seeds: Used whole or ground in various cuisines, including Italian, Indian, and Middle Eastern. Popular in breads, cakes, and as a flavoring for liqueurs.
Medicinal Uses
Fennel seeds have been used traditionally for digestive issues, bloating, and colic.
Contains essential oils with potential antioxidant and anti-inflammatory properties.
Often used as a breath freshener and digestive aid.
Other Uses
Ornamental: Attractive foliage and flowers make it a suitable garden plant.
Wildlife: Attracts pollinators like butterflies and beneficial insects.
Cautions
Fennel can be invasive in some regions, so it's essential to manage its spread.
Some people may have allergies to fennel.
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