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What does a fennel plant look like


How to Grow and Care for Fennel in Your Herb Patch

Foeniculum vulgare

Fennel, Foeniculum vulgare, is an aromatic Mediterranean herb in the Apiaceae (Umbellifer) family that includes carrots, celery, dill, and parsley.

The edible yellow blossoms, seeds, feathery leaves, pollen, roots, and stems have long been prized for their robust, anise-like fragrance and flavor, and their usefulness as ingredients in cooking, magical potions, and traditional medicine.

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The vulgare species is the sole member of the Foeniculum genus.

Within it, there are numerous subspecies and cultivated varieties, such as common fennel, F. vulgare ssp. vulgare, and bulb-forming Florence fennel, F. vulgare var. azoricum.

F. vulgare is a prolific self-sower, so much so that the common variety has naturalized to the point of being invasive throughout California and the West.

If you grow the common type, you can prevent its spread by removing flower heads before they run to seed.

The Florence variety is usually harvested before the flowers grow, so it is less likely to self-sow.

In this article, I will cover how to cultivate and harvest both common and Florence fennel in your garden.

What You’ll Learn

Remember to consult with your local agricultural extension service before adding fennel to your herb garden.

And please note:

It is possible to be allergic to F. vulgare. Per the Mayo Clinic’s patient healthcare on food allergies resource, if you are allergic to birch or mugwort pollen, and suffer from “oral allergy syndrome,” you may react adversely to fennel consumption.

In addition, if you have known food allergies, particularly to peaches, you may be unable to consume any part of this herb safely.

And finally, some people may experience skin irritation from physical contact with this plant.

Cultivation and History

F. vulgare has upright, branching growth, finely feathered green leaves, and yellow blossoms in flattened “umbels,” resembling those of other Apiaceae family members.

There are two subspecies of F. vulgare:

These are wild plants that grow readily along hardscrabble coasts and roadsides.

The distinguishing characteristics are that the first has short leaves and very bitter fruit (seeds), and the second has longer foliage and a somewhat less bitter flavor.

Within the less bitter capillaceum subspecies are three varieties:

The vulgare variety, as mentioned, is common fennel, aka sweet or wild fennel. Some have green leaves, while bronze types have foliage with a smoky purple cast.

The bronze-leafed ones are better suited to garden cultivation than their more aggressive wild ancestors.

The dulce type has even sweeter seeds that offer the best flavor when pressed to extract their aromatic essential oils.

And finally, there’s F. vulgare var. azoricum, aka Florence fennel, grown for its crisp, celery-like bulbs bursting with anise-like flavor.

In my family, this vegetable has always been a holiday treat known by its Italian name, “finocchio.”

F. vulgare varieties are cool-weather crops that perform best when planted in either early spring, or late summer to fall. It takes 60 to 90 days for them to mature.

The common type is a self-sowing biennial or short-lived perennial in USDA Hardiness Zones 5 to 9. Sometimes it can be successfully cultivated in Zones 4 and 10, as well.

It generally reaches a mature height of three to five feet, but may grow as tall as six feet, like its wild predecessors.

Flowers bloom in mid to late summer.

The Florence (bulb) variety is also a biennial or short-lived perennial that is commonly grown as an annual in Zones 5 to 9.

It grows to a shorter height of two to three feet.

If the bulbs are harvested young, at about four inches across, the plants usually don’t flower, and no seeds form. With a late harvest, or no harvest, flowers may bloom in late summer and self-sowing may occur.

With origins in the Mediterranean region of Europe, fennel has been a culinary, medicinal, and magical arts staple for millennia across Europe, as well as Egypt, China, and India.

It found a welcome place in the kitchen, where the stems, leaves, and fruits were used in recipes to mask poor quality food with the pleasant aroma exuded by its aromatic compounds.

Throughout the Middle Ages, traditional practitioners believed it was capable of curing ailments ranging from anti-inflammatory to GI and pulmonary problems.

In superstitious circles, the mere presence of the herb was thought to ward off evil spirits and render witches’ spells ineffective.

By the 1700s, the familiar herb was classified as F. vulgare Mill, after English botanist and gardener Phillip Miller.

However, by the 1800s, French critic, novelist, and journalist Jean-Baptiste Alphonse Karr decried the herb in his A Tour Round My Garden, in which he stated in his section on fennel, “At the end of three or four hundred years it was discovered that this had never cured anybody.”

Be that as it may, his fellow countrymen of the 19th century had no qualms about consuming it in their favorite green elixir, absinthe.

In modern times, India has taken the lead worldwide in commercial fennel production, and seeds are readily available for home garden planting.

Let’s learn to grow our own!

Propagation

The best way to grow F. vulgare varieties is from seed.

It is possible, but challenging, to start with a root cutting, or division of the crown, the part where the stems meet the roots.

However, these plants have long, fragile taproots and don’t handle disturbance well. So, while you may be able to take a cutting or make a division, it may not transplant successfully.

Unlike some fruiting plants, the seed of fennel and its fruit are one and the same, so the words are used interchangeably.

Fennel seeds can be harvested from plants after the flowers fade, or purchased from quality purveyors.

How to Grow

If you want to grow fennel in the spring, it’s best to start seeds indoors four to six weeks before the last frost date for your region.

Remember, this is a cool-weather crop. If it gets too hot or dry, it may bolt, or run to seed.

Also, because of the temperamental taproot, it’s wise to use seed starter cells that biodegrade, and transplant them in their entirety to the garden after the danger of frost has passed.

Alternatively, you can direct sow seeds into the garden in late summer or early fall, after the worst of the summer heat is over.

It is a commonly held belief that fennel doesn’t get along well with other herbaceous plants, especially those in the Apiaceae family. Don’t sow it in close proximity, to avoid cross-pollination and adverse effects on flavor.

Choose a location that receives full sun. The soil should be organically rich, well-draining, loose loam. According to the Herb Society of America, the ideal soil pH is somewhere in the range of 4.8 to 8.2.

If you don’t know the composition or pH of the earth in your garden, conduct a soil test through your local agricultural extension service, and amend as needed with compost or other rich organic matter, sand for better drainage, and lime to sweeten overly acidic soil.

Work the soil until it’s crumbly, to a depth of about 12 inches. Add amendments as needed.

Sow seeds a quarter of an inch deep and cover them over with soil.

Place the seeds about four to six inches apart, and allow a walkable 12 to 18 inches between rows, if you are mass planting.

Keep the soil moist during the germination and seedling phases.

However, avoid soggy soil, as it makes seedlings prone to a fatal fungal condition called “damping off,” which causes them to fall over and die.

When seedlings have two sets of true leaves, you can thin them to a distance of 12 to 18 inches apart.

Transfer seeds started indoors to the garden at this time. Let them acclimate to the outdoors by remaining in their seed starter pots for a day or two to harden off before transplanting into the garden.

Continue to water young plants regularly but avoid oversaturation and pooling of water to prevent rotting.

An inch or two of rain per week, or equivalent watering, is usually adequate, although there may be occasions that warrant more.

Bulb varieties are less able to handle dry spells than common types. They are also susceptible to “tip burn,” a condition in which insufficient watering may inhibit calcium uptake and cause the edges of the layers to turn brown.

Avert trouble with proper watering and harvest when the bulbs are young and about tennis ball sized, as opposed to older and larger.

You may fertilize Florence plants when the bulbs start to form.

Ken Adams and Dan Drost of the Utah University Extension recommend using three tablespoons of a 21-0-0 (NPK) fertilizer for every 10 feet of rows planted. Nitrogen is essential for the foliar development of F. vulgare varieties.

Do not apply fertilizer before plants are well established. Seedlings that receive too much nitrogen may be at increased risk for damping off.

Common F. vulgare blooms near the end of its growing season. If you don’t want it to drop seeds, you can cut the flowers off and remove them before they begin to fade.

In addition to its value as an edible, it provides an attractive, texturally-rich backdrop in the garden, particularly when it’s a bronze variety.

If you are growing Florence types you can keep the bulbs snowy white by mounding soil or mulch up around them when the vegetables first begin to swell.

This technique is called “blanching,” and provides protection from browning in the sun.

Adding mulch over the top of the bulb-like roots of the Florence varieties ensure that they remain white and more satisfying in culinary endeavors.

When bulbs are harvested young, at no more than four inches across, there may be no flower bud development at all.

If there is, you can snip the ends off the foliage to prevent bud formation, seed drop, and potentially invasive growth.

You can also try growing fennel in containers on a patio or balcony. Two things to remember are:

  1. You’ll need a pot at least two feet deep to accommodate the long taproot.
  2. Pots dry out quickly, so be vigilant with watering.

In both containers and the garden, plants may require support. A few bamboo garden stakes and some twine can provide the needed stability.

If you’re growing common F. vulgare, you can prune it down by one-third in early summer for a more compact shape.

Note that in areas where summer heats up quickly, you may be better off planting in mid to late summer for a fall crop.

If you should have a particularly warm spell, plants may “bolt” or suddenly go to seed, causing maturity to come to a grinding halt. Foliage and blossoms may be usable, but immature bulbs will probably be a loss.

And finally, weed the garden regularly to reduce competition for water, deter pests, and inhibit moisture buildup that can lead to disease, especially of a fungal nature.

Growing Tips

Whether you grow common or Florence F. vulgare, remember these tips for success:

Next, let’s look at some cultivars to try in the garden.

Cultivars to Select

When selecting seeds, deal with reputable purveyors, and choose those that have been bred with exceptional qualities.

Here are several to consider:

Bronze

Even without the vegetables, this bronze variety is a beautiful addition to the herb garden.

Enjoy bronze foliage in spring that shades to green during the growing season. Pick and chop for fresh herbs as needed.

Yellow blooms make flavorful garnishes and can be dried to collect the aromatic seeds within.

Bronze

Plants mature in about 65 days at heights of approximately four feet.

Find bronze fennel seeds from True Leaf Market in a variety of packet sizes.

Florence

For crunchy bulbs that are zesty fresh as well as cooked, you can’t beat the Florence variety.

Plants top out at a towering 30 inches in 60 to 90 days.

Florence

Don’t forget to blanch the snowy bulbs with soil or mulch to keep them from browning in the sun.

Find packet of 400 Florence seeds available from Burpee.

Orion

At 24 inches tall, this hybrid is one of the more compact bulb varieties, appreciated for being less leggy than taller cultivars.

‘Orion’

It’s been bred for outstanding tip-burn resistance, and won’t disappoint.

Plants mature in 80 to 85 days.

Find packets of 100 ‘Orion’ seeds available at Burpee.

Managing Pests and Disease

When you start with quality seed, cultivate during cool weather, provide rich soil that drains well, don’t overwater, and keep the garden free of weeds, pests and disease issues should be minimal.

The parsley worm, or swallowtail butterfly caterpillar. Photo by Nan Schiller.

However, sometimes even with the best intentions, we have to contend with herbivores, insect pests, and diseases often borne by these pests.

You may find that rabbits take quite an interest in your plants, but deer and groundhogs don’t seem to care for its aroma.

Some pests to be aware of are:

To eradicate sap-sucking aphids and thrips, a strong stream of water from the hose may do the trick. An application of organic neem oil may be a beneficial treatment for large outbreaks.

For slugs and snails, you can set traps and then discard those you catch.

As for the swallowtail butterfly caterpillar, you may have mixed feelings. It’s likely to feed on the aphids, but it is also going to feast on the foliage.

If you decide you just can’t share, either pick them off by hand, or try adding a few attractions to the yard like a bird feeder or an inviting birdbath, and let avian visitors help keep them in check.

In addition, there are a few diseases that may present themselves, including:

We’ve already talked about damping off, a fungal disease that kills seedlings, and for which there is no cure.

These are primarily fungal conditions, with the exception of downy mildew, which is caused by a water mold called an oomycete.

All affect the foliage, causing discoloration and often deformity. They are likely to respond favorably to fungicides formulated for edible plants.

Another disease I recently learned about, called “little leaf,” was documented in India in 2002 .

It appears to be caused by a bacterium called a phytoplasma, and causes witches’ broom-like tiny leaf growth of the foliage, as well as yellowing. It does not seem to be commonplace at this time.

The reason it caught my eye is because while there’s a phytoplasma commonly called aster yellows that causes these symptoms, there’s also a viral condition called rose rosette disease with the same warning signs that is known to be a killer of rose bushes.

In light of this possibility, I recommend not taking the advice of some gardeners who suggest planting fennel beside rose bushes so the swallowtail caterpillars can eat the aphids that often plague them.

Now that we know about cultivation and anticipating issues, let’s talk about harvesting the fruits of our labor.

Harvesting

You can pick the tender young shoots of common varieties to enjoy as tasty microgreens, while mature leaves are exceptional when chopped finely as a fresh herb.

Even the stems can be used, like tough celery, in slow-cooked dishes.

When harvesting, try not to take more than one-third of the entire plant at once to avoid shocking it into bolting, or prematurely running to seed.

You can also harvest the flowers to use fresh, or to dry and scrape off the pollen, which has the most intense anise-type flavor of all.

Collect the seeds when they’re green, just after the pods form, or wait until the pods turn brown and the seeds are dry.

For Florence varieties, gather the bulbs when they are about the size of a tennis ball, or at most, four inches across.

Slice each off at ground level with a clean knife, and slice the elongated stems and profusion of leaves off at about three to six inches above the bulb. All parts can be used!

When they’re harvested young, these plants are finished. There will be no flowers, and therefore no seeds.

If you are growing this type and want flowers and seeds, simply allow some of the bulbs to get larger, and soon flower buds will form, bloom, and set fruit.

Plants may be able to tolerate a light frost, but if there’s a hard freeze predicted, harvest what you can in a hurry, including digging up the roots to use as you would carrots, if you’re so inclined.

Storing and Preserving

To store Florence fennel, cut the long stalks off, leaving about two inches above each bulb.

I like to slice the bulbs of Florence types in sections about an inch thick, and store them covered in water in an airtight container in the fridge.

Each morning I change the water and they last for up to five days, before turning brown and getting soft.

You can also store whole bulbs in the fridge for three to five days, or up to a week and a half if you place a damp paper towel over them.

As for cut foliage, it’s quite delicate, and goes limp quickly.  Plan to use it the same day you pick it. Keep it ready by cutting stalks and placing them in a container of water until needed.

Snip off the feathery foliage you want for use in salads and as fragrant garnishes, or toss it into savory cooked dishes as you would with dill.

The stalks can be a little tough, so they’re best in cooked dishes. Some folks dry them in a low oven at about 200°F, for two hours or so.

Fresh, they keep for up to two weeks in the fridge, and are a healthy addition to slow-cooked soups and stews.

Green fennel seeds should be kept in the fridge and consumed within a week of picking.

Pollen scraped and gathered from dry flowers saves well in a sealed jar for approximately two years.

Dry seeds should remain robust and aromatic for several years when stored in an airtight jar. Keep them handy to use as a spice, or to chew a few as a digestive aid and breath freshener.

Find even more information about storing and using fennel on our sister site, Foodal.

Recipes and Cooking Ideas

From flowers, foliage, and pollen, to bulbs, seeds, roots, and the extraction of essential oils, F. vulgare varieties offer much to the home cook.

And, the aromatic essential oils released from the chemical compounds, including anethole and fenchole, do indeed possess anti-inflammatory and anti-bacterial properties, and promote digestion, just as the ancients believed.

Here are some of my favorite recipes you’re sure to enjoy that call for this stellar herb:

If you’ve never liked brussels sprouts, then you haven’t tried them al dente, cooked with bacon, and flavored with the taste of fennel and fresh dill.

Besides the incredible flavor, the fat from the bacon allows fat-soluble nutrients to absorb more easily into the body.

Check out the recipe now on Foodal.

Are you looking for an easy, no-cook sauce to make a quick crostini or bruschetta?

Try this tasty recipe for balsamic tomato and fresh fennel sauce, prepared with fresh fennel and cherry tomatoes, also on Foodal.

You can also serve this tasty sauce on top of pasta, spiralized veggies, or anything you would usually serve with marinara.

Do you love a good healthy tea?

This fennel nettle iced tea blend from Foodal is naturally sweet and has powerful natural benefits. It’s a restoring take on an ubiquitous beverage, with unique flavors.

And for more inspiration on using fennel in your culinary creations, check out Foodal for more recipes.

Quick Reference Growing Guide

Plant Type:Short-lived perennial aromatic herbFlower/Foliage Color:Yellow/green, bronze
Native to:Southern EuropeMaintenance:Low
Hardiness (USDA Zone):4-9Tolerance:Some drought, deer, groundhogs
Season:Cool-weather late spring, late summer/fallSoil Type:Organically-rich loam
Exposure:Full sunSoil pH:4.8-8.2
Spacing:12-18 inchesSoil Drainage:Well-draining
Planting Depth:1/4 inch (seeds)Attracts:Beneficial pollinators
Time to Maturity:60-90 daysAvoid Planting With:Other Apiaceae family members, especially dill
Height:2-6 feet, depending on varietyFamily:Apiaceae
Spread:18-36 inchesGenus:Foeniculum
Water Needs:ModerateSpecies:vulgare
Common Pests and Disease:Aphids, parsley worms, slugs, snails; Cercospora leaf blight, damping off, downy mildew, powdery mildew, rustSubspecies:capillaceum, piperitum

All-In-One Flavor and Versatility

Now you have the low-down on fennel varieties. If you love the crunch of celery, and the licorice-like flavor of anise, this herb is going to be the new star in your garden and on your table.

With rich soil that drains well, and timely planting in cool weather, you can enjoy both common and Florence fennel types in your garden.

It may not be the best garden companion, but that’s just because it wants to keep its amazing flavor all to itself.

Add fennel to your garden planner today, and make room for your new favorite herb, spice, and vegetable all rolled into one!

If you’re a fan of growing herbs, check out some of our other growing guides next:

Photo by Nan Schiller © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published February 22, 2019. Last updated March 11, 2021. Product photos via Burpee and True Leaf Market. Uncredited photos: Shutterstock.

How to Grow Fennel

Fennel (Foeniculum vulgare) is a perennial herb grown both for culinary purposes and for its ornamental value. Its feathery, branching, aromatic, yellow-green foliage and tall stature can be attractive as border plantings, in cottage gardens, and more. It is also a good choice for butterfly gardens, as swallowtail caterpillars use it as a food source and pupal site. The plant sports small yellow flowers in the summertime, followed by aromatic seeds that can be harvested along with the foliage. It has a flavor similar to anise or licorice. Fennel is typically planted in the spring, and it has a fast growth rate.

Common Name Fennel, sweet fennel, common fennel
Botanical Name Foeniculum vulgare
Family Apiaceae
Plant Type Perennial, herb
Size 4–6 feet tall, 1. 5–3 ft. wide
Sun Exposure Full sun
Soil Type Moist, well-drained
Soil pH Acidic (5.5–6.8)
Bloom Time Summer
Hardiness Zones 4–9 (USDA)
Native Area Mediterranean

How to Plant Fennel

When to Plant

Plant fennel in the spring after the threat of frost has passed. It takes between 60 and 90 days for most fennel varieties to mature. 

Selecting a Planting Site

A sunny planting site with good soil drainage is key. Besides planting in the garden, raised beds and containers also are options. Fennel should not be planted in the same area as dill or coriander, as cross-pollination can occur and affect the flavor of the seeds. In addition, be sure to take the fennel variety's mature size into account at planting time, so it doesn't shade nearby plants. Also, it can inhibit the growth of tomatoes and beans, so avoid planting near either of those crops.

Spacing, Depth, and Support

Plant seeds roughly 1/4 to 1/2 inch deep, and plant nursery starts at the same depth they were growing in their previous pot. Plants should be spaced around 6 to 12 inches apart, and they typically won't need a support structure.

Fennel Plant Care

Light

Fennel prefers full sunlight, meaning at least six hours of direct sun on most days. Shady conditions will make it leggy and floppy.

Soil

Plant fennel in moist, fertile, well-drained soil. It prefers a slightly acidic soil pH.

Water

Fennel likes evenly moist but not soggy soil. Water whenever the soil feels dry about an inch down, but don’t allow the plant to become waterlogged.

Temperature and Humidity

Fennel is a perennial plant within its growing zones, but gardeners outside of its zones often grow it as an annual. The plant is sensitive to frost and cold temperatures. Plus, hot and dry conditions can cause it to bolt and go to seed. Gardeners in mild climates are sometimes able to plant in the late summer for a fall harvest as long as the temperature remains fairly warm. The plant grows best in temperatures between 60 and 70 degrees Fahrenheit and in moderate humidity levels. 

Fertilizer

Fennel generally doesn't need fertilizer. But it will appreciate compost worked into the soil at the time of planting, along with a layer of compost added around its base every few months during the growing season.

Pollination

Fennel plants are self-pollinators.

The Spruce / Michelle Becker

The Spruce / Michelle Becker

The Spruce / Michelle Becker

The Spruce / Michelle Becker

Types of Fennel

There are two main types of fennel to grow in your garden, depending on how you plan to use it. Florence fennel (Foeniculum vulgare var.  azoricum) is used more like a vegetable, grown for its bulbous stem. The main species plant, common or herb fennel, doesn't produce much of a bulb and is typically grown for its foliage.

Florence fennel cultivars include:

Herb fennel varieties include:

Fennel vs. Dill

At first glance, fennel and dill foliage can look quite similar. The leaves are feathery, bright yellow-green, and branching. However, fennel leaves tend to be longer than those of dill. And the herbs have distinct flavors. 

Harvesting Fennel

Harvest fennel leaves as needed throughout the growing season for fresh use. It's used in both raw and cooked dishes. Frequent harvesting will promote a bushier growth habit and consequently more harvestable foliage. But don't trim off more than a third of the plant at once. Bulbs can be harvested as soon as the base of the stem becomes swollen. Pull up the plants, and store the bulbs unwashed in the refrigerator for up to five days before use.

How to Grow Fennel in Pots

You can easily grow fennel in containers. In fact, this can be a good option to prevent the plant from self-seeding in your garden where you don't want it. The container should be at least 10 inches deep with a similar width, and it should have drainage holes. An unglazed clay container is ideal to allow excess soil moisture to escape through its walls.

Pruning

If you wish, you can pinch off flowers as they appear to prevent the plant from going to seed. This keeps the foliage growing and tasting its best for as long as possible. It also stops the plant from freely self-seeding in your garden. However, if you want the seeds for harvesting or self-seeding, allow the flowers to bloom.

Propagating Fennel

Fennel has a long taproot and thus doesn't divide very easily. The better method is to propagate by seeds. This is both an easy and inexpensive way to get new plants, especially if you live where fennel can only be grown as an annual. Here's how:

  1. Watch for seed heads to form on a mature fennel plant at the end of its growing season.
  2. Shake the heads over a sheet or tarp to collect the seeds within.
  3. Spread the seeds in a single layer in a cool, dark, dry spot to fully dry them for a week or two.
  4. Store the seeds in an airtight labeled container, and plant them in the garden the following spring.

How to Grow Fennel From Seed

Soak seeds in water for a day or two prior to planting to speed up germination. Fennel seeds direct sown in the garden will germinate in a week or two. Keep the soil evenly moist but not soggy as you wait for germination. Seeds also can be started indoors about four weeks before your last projected frost date in the spring under grow lights. Be sure to gradually acclimate indoor seedlings to outdoor conditions before planting them in the garden after the weather warms.

Potting and Repotting Fennel

An all-purpose, well-draining potting mix is typically fine for fennel. For container growth, aim to choose a pot that will accommodate the plant's mature size right from the start to avoid having to repot. Fennel doesn't like its roots disturbed. So that means using biodegradable pots for seedlings that can be planted directly in the soil.

Overwintering

If frost is expected in your area, go ahead and harvest the rest of your fennel plant. Otherwise the foliage will likely be damaged or killed. In mild climates, fennel plants can be overwintered for a second growing season, but they usually degrade after that. If unseasonably cold weather is expected in those climates, cover the plants with row covers or another form of protection.

Common Pests and Plant Diseases

Fennel rarely suffers from serious pest or disease problems, though caterpillars might chew on the leaves. This is best handled simply by picking them off the plants by hand. Most often, they are parsley worm caterpillars, which evolve into black swallowtail butterflies, beneficial pollinators for the garden. You can, therefore, choose to ignore these green caterpillars with black and yellow bands if they're not causing a major issue.

Aphids also can sometimes be an issue, but they can be treated by strong sprays of water to dislodge them. Avoid using chemical pesticides on edible herbs.

In soil with poor drainage, root rot can occur. If you have heavy soil, try a raised garden bed or container to achieve optimal soil conditions.

Fennel - photo, characteristics, useful properties

Alphabetical index

A B IN G D E Yo AND W AND TO L M H ABOUT P R WITH T At F X C H W SCH E YU I am

Beans, white beans, Borlotti beans, Red beans Kidney, lima bean, Green beans, Fennel, Physalis, Frisse.

Fennel looks like dill, but it is a completely different plant. The aroma of fennel is a cross between dill and anise, and its tubers taste slightly sweet, but have a slight bitterness. Everything about fennel is edible - leaves, roots, and seeds.
The plant has so many useful properties that it is sometimes called "drug dill". It contains a large amount of vitamins necessary for good vision, skin freshness, and also for cell renewal. Fennel tea helps with coughs and lung diseases, alleviates the condition of asthma patients. This fragrant herb can be used as a treatment for Alzheimer's disease and dementia. Nutritionists advise fennel to those who want to lose weight. In addition, fennel calms the nervous system and relieves feelings of anxiety.
Young shoots and umbels of fennel are put in marinades, especially when canning cucumbers and sauerkraut. Fennel seeds are added to sauces, mayonnaise and homemade sausages. They flavor liqueurs and tinctures, tea blends and compotes. And fennel seeds give a truly unforgettable taste to buns, cookies and muffins.
Fennel tubers are very tasty boiled. Boil them for about 10-12 minutes in lightly salted water. After that, fennel can be fried in batter, added to vegetable and meat salads, used in casseroles and first courses. Fennel fried in a wok with onions, garlic and carrots is a healthy and unusual side dish for chicken, meat or fish dishes. You can wrap meat in fresh fennel sprigs when baking - the finished dish will acquire a delicate aroma. Fennel goes especially well with lamb: in Azerbaijan, greens and fennel seeds are added to traditional pilaf.

Author: Bonduelle

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what it is, contraindications and useful properties, recipes for preparation, differences from dill, how to use

Riddle: it looks like dill, smells very similar and is even called pharmacy dill, but it is completely independent and independent plant. What is this?

It's fennel! A plant that actually looks like dill no more than, say, a watermelon looks like a pumpkin. You will be surprised, but even dill water is actually made from fennel. Where did this confusion come from and how else is the plant used around the world?

The difference between fennel and dill is obvious. Fennel - with a bulb-tuber, which is used both in cooking and medicine, and dill - with an ordinary root. Yes, and the structure of the fruits of these plants is different, and also, if you taste it, the aroma and taste characteristics also differ. Fennel is sweeter and more "complex" in every way, with some reporting notes of mint, caramel, and anise in its scent.

Fennel is detested in Australia for its ability to grow rapidly and uncontrollably across the continent. And Europeans, on the contrary, love fennel, plant it in pots and put it on windowsills and balconies: during flowering, it spreads a wonderful honey aroma.

Marathon, a story about an English doctor, children's gas trucks and mother's milk

The name of fennel in Greek is "marathon" (μάραθον). We know this word thanks to traditional long-distance races, but few people know that it is also the name of the place where, in ancient times, there was a grandiose battle between the Persians and the Athenians (and from where the same messenger came running with the long-awaited news). It translates as "the valley where the fennel grew." And the hero Prometheus, when he got fire on the top of Mount Olympus, brought it to mankind, frozen and dark in every sense, on the fennel stalk - the essential oils of the plant supported even burning.

A certain Doctor Stephenson entered the history of British medicine as a real luminary of science, as he masterfully treated diseases of the respiratory organs and kidney diseases with some kind of magic remedy, the recipe of which for years refused to reveal to competitors. One must think that his medical fame and earned kilograms of pure sovereigns and guineas took up arms against him pharmacists and doctors: in 1739, the English Parliament issued a special order that obliged the Aesculapius to reveal his secret. To the amazement and annoyance of the medical world, the potion consisted almost entirely of a concentrated decoction of fennel. Stephenson must have had a lot of fun: his own fee for selling the recipe amounted to an impressive amount - as much as five thousand pounds sterling!

Nowadays it is customary to give fennel decoction to children from the very first days of life, when their stomach hurts, and mothers of children drink fennel tea so that babies have more delicious breast milk.

And some more interesting historical facts

Fennel was known and loved by culinary specialists and physicians of Ancient Egypt, it was used in Greece and Rome, in India and China. In antiquity, the plant was treated for eye diseases, and it was also considered to bring good luck and prosperity. But demons and evil spirits, according to legend, could not stand the spicy sweetish aroma, so they tried to get out as soon as possible. We don’t know for sure what’s with the spirits, but fennel can scare away flies and some parasites very successfully. Therefore, from ancient times, chopped dry grass was necessarily poured into domestic premises - stables, stalls, chicken coops.

At the same time, physicians also recognized the benefits of fennel: the herb was used to treat or prevent many diseases, especially those associated with digestion and the respiratory system. Beauties of all ages knew that the fatty oil pressed from the seeds perfectly moisturizes and tightens the skin, treats minor inflammations, and at the same time leaves a pleasant aroma.

Our great-grandmothers, going on a date with their great-grandfathers, chewed fennel along with a lemon peel. The recipe for fresh breath bore the romantic name "Seeds of Meetings." There were no chewing gums in those days, however, fennel is much more useful than modern chewing gum: it not only eliminates bad breath, but also disinfects the entire nasopharynx, relieves inflammation of the gums and throat.

In Indian restaurants, guests are still treated to sugar-coated fennel dessert after the main meal: local food is so spicy and spicy that many people definitely need to put their taste buds in order and freshen their breath.

Medicinal uses of fennel

"Pharmacy dill" is an ingredient in many medicines and is used in traditional medicine recipes. Let's talk about the main ways to use fennel for health.

Fennel chemical composition