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.