Fennel

Fennel is a highly aromatic perennial belonging to the large Apiaceae family as do carrots, parsley, dill and coriander. The flavor of fennel, however, is sweeter and more delicate than anise.

Besides being a vegetable, either wild or cultivated, it is also both an herb and a spice.

This plant can be raised in many areas of the U.S., including the Midwest, if planted early in the season and managed properly. The time from sowing in the greenhouse to harvest ranged from 104 to 120 days; time from field transplanting to harvest ranged from 67 to 80 days. Average growing season of direct seeded fennel in California ranges from 110 to 125 days.

There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the United States.

Common fennel is the variety from which the oval, greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods, as well as flavorings for many liqueurs.

Fennel is rich in vitamin A and contains a fair amount of calcium, phosphorus and potassium. It has been used for centuries to aid digestion, relieve flatulence; griping and stomach pains stimulate the appetite.

Fennel may also be used as a gargle for sore throats and a mild expectorant. The seeds may be chewed as a breath freshener, the leaves or seeds may help hiccoughs, earache, toothache, asthma or coughs. Research has also shown that fennel can lessen the toxic effects of alcohol on the body. It also contains essential oils and albumin which may help prevent hardening of the arteries.

Fennel may be cooked or eaten raw, have you had your Fennel today?