Fenkels

Fenkels is a herbaceous plant in the Apiaceae family, described here as a cultivar closely related to fennel (Foeniculum vulgare). It is cultivated for its aromatic foliage and edible seeds, and is grown in Mediterranean-type climates as well as temperate gardens.

Description: Fenkels grows to 60–150 cm tall, with finely divided, feathery leaves and hollow, grooved stems. The inflorescence forms flat-topped umbels of small yellow-green flowers. The plant emits a sweet-anise-like aroma when leaves or seeds are crushed.

Distribution and habitat: Native to mild Mediterranean environments, it has been introduced to cultivation across Europe and parts of Asia and North America. It prefers well-drained soils, full sun, and regular moisture during establishment.

Cultivation and management: Sow seeds in spring, thin seedlings to 25–40 cm apart. Mulch and water during dry spells. Common pests include aphids and carrot flies; diseases such as powdery mildew may occur in humid conditions. Harvest leaves in early to mid-summer; seeds mature in late summer and autumn and can be collected when heads turn brown.

Uses: The leaves and young shoots are used fresh in salads, soups, and grilled vegetables. Seeds are used as a spice or flavoring. Essential oils provide a fennel-like aroma and are used in perfumery and flavorings.

See also: Fennel; Dill; Carrot family; Mediterranean herbs.