Fennel

Fennel is an edible as well as ornamental plant that can be recognised by its characteristic liquorice-like odour. Plants possess deep roots, erect hollow stems, and glossy pinnate leaves divided into thread-like leaflets. It produces heads of tightly-clustered, small dull yellow flowers in summer, followed by ovoid, grey-brown seeds.

Species information

Distribution: Europe; cultivated worldwide.

Habitat: Dry, sunny situations on disturbed soil.

Form: Herb

Scientific name: Foeniculum vulgare Miller (Umbelliferae)

Fennel is widely used as a vegetable. The leaves are eaten in salads and as a garnish, particularly with fish. Fennel seeds are used to flavour bread, biscuits and sausages. Its flower is used to flavour bottled capers and the dried stems to flavour barbecued fish.

Fennel is also used as herbal tea, mouthwash or gargle for gum disease and sore throat. The root is used for urinary disorders and the seeds to promote lactation. Fennel oil is used in the food industry, and in liqueurs, and also in toothpastes, soaps and perfumes.