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| | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z | | Click on the first letter of the herb you are searching for. |
| | | Fennel (Foeniculum vulgare) |
There are two types of fennel, wild fennel, a perennial, and sweet or Florence fennel, an annual. The latter being the preferred variety for culinary purposes. It can grow up to 4 feet in height, with soft, celery like stems and white firm bulb. With its slight anise aroma, it is often mistaken for the anise plant.
Native to the Mediterranean region, it has been used as a condiment by the Chinese, Indians and Egyptians for centuries. Its name derives from the Roman word foenum meaning fragrant hay. In Italy, in the 16th century, fennel was seen as a symbol of flattery.
Fennel has a taste very similar to that of anise or licorice. It is a popular ingredient in desserts, breads, cakes, cookies and beverages. It also complements fish, sausage, duck, rice, potatoes, lentils, eggs and cheese and can be used to make spreads, dressings and marinades.
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