Fennel

Fennel is Foeniculum vulgare, a herbaceous flowering plant in the Apiaceae family. Native to the Mediterranean region, it is now cultivated and naturalized in many parts of the world. The plant typically grows 1 to 2 meters tall, with feathery, threadlike leaves and yellow umbrella-like flower clusters (umbels). A form known as Florence fennel has a swollen, pale, bulb-like base that is eaten as a vegetable; other forms are grown for seeds and foliage.

Varieties and forms: Florence fennel is the bulbous cultivar prized for edible bases. Standard fennel is valued for its foliage and seeds. Wild fennel occurs in many regions as a non-cultivated relative and can reseed readily.

Cultivation: Fennel prefers full sun and well-drained soil, with regular moisture and good air circulation. It can tolerate heat but is sensitive to freezing. Bulbing forms are typically harvested in late fall when the bases have thickened, while seeds mature after flowering. Seeds can be sown directly in the garden, or started indoors in cooler climates and transplanted.

Culinary uses: The bulb, stalks, and fronds of Florence fennel are used fresh, cooked, or pickled, offering a mild anise-like flavor. Seeds are a common spice in baking, sausages, curries, and spice blends. It features in Mediterranean, Italian, Indian, and Middle Eastern cuisines.

Nutrition and other notes: Fennel is low in calories and provides dietary fiber, vitamins, and minerals. The plant contains essential oils, notably anethole and fenchone, that contribute to flavor and aroma and are associated with traditional digestive uses. Some individuals may have allergies to Apiaceae members.