Fennel
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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.
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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
\n* Fennel risotto
Category:Vegetables\nCategory:Spices
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