Fennel is widely cultivated - both in its native range and elsewhere - for its edible, strongly-flavoured leaves and seeds. The flavour is similar to that of anise and star anise, though usually not so strong.
The Florence fennel (F. vulgare Azoricum Group) is a selection with inflated leaf bases which form a sort of bulb. It comes mainly from India and Egypt and it has a mild anise-like flavour, but is more aromatic and sweeter. Its flavour comes from anethole, an aromatic compound also found in anise and star anise. Florence fennel is smaller than the wild type and has inflated leaf bases which are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabeled as “anise”.
Fennel has become naturalised along roadsides, in pastures, and in other open sites in many regions, including northern Europe, Cyprus, the United States, southern Canada and in much of Asia and Australia.
It propagates well by seed, and is considered an invasive species and a weed in Australia and the United States (see Santa Cruz Island).
Florence fennel was one of the three main herbs used in the preparation of Absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 1800s, a popular drink believed by many to have psychoactive properties beyond those found in other alcoholic beverages. Due to these beliefs, Absinthe was banned in most countries by the 1940s, but a recent relaxation of laws governing its production, importation and sale has caused a moderate resurgence in consumption. Many modern preparations marketed under the name “Absinthe” do not, however, make use of fennel as did the traditional recipes.
The bulb, foliage, and seeds of the fennel plant all have secure places in the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but it is exceedingly expensive. Dried fennel seed is an aromatic, anise-flavored spice; they are brown or green in color when fresh, and slowly turn a dull grey as the seed ages. For cooking, green seeds are optimal.
Fennel seeds are sometimes confused with aniseed, which is very similar in taste and appearance, though smaller. In India, it is common to chew fennel seed (or saunf) as a mouth-freshener. Fennel is also used as a flavoring in some natural toothpastes. Some people employ it as a diuretic, while others use it to improve the milk supply of breastfeeding mothers.
Many cultures in the Indian subcontinent and the Middle East incorporate fennel seed into their culinary traditions. It is an essential ingredient in the Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. It is known as saunf or mauti saunf in Hindi and Urdu, mouri in Bengali, and shombu in the Tamil language. In the west, fennel seed is a very common ingredient in Italian sausages and northern European rye breads.
Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. One may also blanch and/or marinate the leaves, or cook them in risotto. In all cases, the leaves lend their characteristically mild, anise-like flavor.
Essential oil of sweet Fennel is included in some pharmacopoeias. It is traditionally used in medicine to treat chills and stomach problems (carminative, antimicrobal action and so on).
Fennel leaves can be boiled, the steam inhaled to relieve croup, asthma, and bronchitis.
Courtesy: Wikipedia
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