Fennel
Family Umbelliferae (or Apiaceae)
Foeniculum vulgare, fennel (F. vulgare 1), is a perennial herb, up to 120 cm tall, resembling dill. The leaves are very much divided with hair-like segments. The small yellow flowers are borne on terminal umbels (F. vulgare 3) (F. vulgare 4). The fruits are oblong-ovoid, flattened, about 4 mm long.
Foeniculum vulgare var. azoricum (= Foeniculum vulgare var. dulce), Florence fennel (F. vulgare 2), has swollen leaf bases, forming a kind of false bulb, which is eaten cooked as a vegetable, or fresh in salads. The flavour resembles celery. This variety was cultivated in Italy, hence its name.
Distribution and use
Fennel is a native of the Mediterranean region and is now widely spread in temperate regions. Already before the Christian era fennel was used medicinally to cure eye diseases and snake bites. In the Middle Ages it was used as a protection to witchcraft, like dill (Anethum graveolens). Today the leaves are used in fish sauces and soups. The fruits yield a volatile oil, resembling anise in odour and flavour, which is used for flavouring soups, sauces, meat dishes etc. and in confectionery, pickles and liqueurs (Pernod).