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Scientific name: Foeniculum Vulgare, Foeniculum Officinale
Other names: Stinking fennel, Evil smelling fennel, common fennel, wild fennel, sweet fennel (Florence Fennel or Finocchio), large fennel.
Fennel belongs to the Umbelliferae family, the same family that the carrot and parsley belong to.
Its native habitat is the Mediterranean area but can now be found where the summer is warm and the autumn is dry. The fennel plant looks a lot like dill and if the two are planted side by side, they will cross pollinate. Fennel is a biennial plant and its leaves smell faintly of anise.
Fennel plant has four or five shoots and can grow to about four feet tall. In the first year of planting, the leaves can be harvested for cooking and can be used as garnishes as well. Only in the second year will the plant grow flowers and bear fruit. The fruit is actually the seed. The leaves are very pinnate, very feathery and are green with a hint of blue in color. The fruits are large and have a spicy licorice taste.
All parts of the plant is usable; leaves, seeds and roots. Fennel seeds are powdered or used whole to make soups, sauces, in marinades and in baked goods. The leaves are less pungent than the seeds and are used in salads and in making fish dishes. There is a variety that is called sweet fennel also known as Florence Fennel or Finocchio that produces the bulb which is used in cooking. The bulb can be eaten raw or cooked in soups and stews.
Medicinal uses: The seeds can slightly reduce the appetite and was used for this purpose by the Romans. Fennel is also good for helping the digestive system and milk producing glands. It also has mucus countering and pain relieving properties. To make a fennel tea, use two to four grams of seeds in every cup of hot boiling water.
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