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Sweet Fennel

Foeniculum vulgare Mill.

Distribution in Egypt

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Sinai (St.Katherine).

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Life Expectancy

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Perennial

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Associations

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Foodplant / open feeder
imago of Chrysolina banksi grazes on leaf of Foeniculum vulgare
Remarks: season: 5-6,9-10

Foodplant / saprobe
pycnidium of Phomopsis coelomycetous anamorph of Diaporthopsis angelicae is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 7-4

Foodplant / saprobe
sessile apothecium of Discocistella grevillei is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 4-8

In Great Britain and/or Ireland:
Foodplant / saprobe
colony of Fusariella dematiaceous anamorph of Fusariella hughesii is saprobic on dead Foeniculum vulgare
Remarks: season: 4-6

Foodplant / saprobe
Heteropatella anamorph of Heterosphaeria patella is saprobic on dead stem of Foeniculum vulgare
Remarks: season: -9

Foodplant / saprobe
superficial, scattered on in small groups, thinly subiculate perithecium of Hydropisphaera arenula is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 1-12

Foodplant / saprobe
sessile apothecium of Lasiobelonium mollissimum is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 4-7

Foodplant / saprobe
immersed, often becoming superficial pseudothecium of Leptosphaeria libanotis is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 5-9

Foodplant / saprobe
Microdiplodia coelomycetous anamorph of Microdiplodia perpusilla is saprobic on dead Foeniculum vulgare

Foodplant / open feeder
larva of Phaedon tumidulus grazes on live leaf of Foeniculum vulgare
Remarks: season: -late 8
Other: uncertain

Foodplant / saprobe
subcuticular to erumpent conidioma of Pseudolachnea coelomycetous anamorph of Pseudolachnea hispidula is saprobic on dead stem of Foeniculum vulgare
Remarks: season: esp. Winter

Foodplant / saprobe
effuse colony of Pseudospiropes dematiaceous anamorph of Pseudospiropes subuliferus is saprobic on dead stem (near base) of Foeniculum vulgare

Foodplant / saprobe
apothecium of Pyrenopeziza revincta is saprobic on dead stem of Foeniculum vulgare

Foodplant / saprobe
colony of Stachybotrys dematiaceous anamorph of Stachybotrys dichroa is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 4-9

Foodplant / saprobe
apothecium of Urceolella crispula is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 5-11

Foodplant / saprobe
colony of Volutella anamorph of Volutella ciliata is saprobic on dead stem of Foeniculum vulgare
Remarks: season: 10-4

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Comments

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The stem, leaves, and fruit are commonly used as the dietary herb “xiao hui xiang” in traditional Chinese medicine to aid digestion. The leaves are used for flavoring and the fruits are used as a spice (fennel).
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
bibliographic citation
Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of China @ eFloras.org
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Wu Zhengyi, Peter H. Raven & Hong Deyuan
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Comments

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Fennel is commonly cultivated from the plains to 2000 m and has a wide distribution. The leaves are used as a vegetable and the fruits as a spice and as a carminative.
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bibliographic citation
Flora of Pakistan Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of Pakistan @ eFloras.org
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S. I. Ali & M. Qaiser
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Description

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Plants 0.4–2 m. Lower petioles 5–15 cm; blade broadly triangular in outline, 4–30 × 5–40 cm, 4–5-pinnatisect; ultimate segments linear, 1–6 × ca. 0.1 mm. Umbels 5–9 cm across; peduncles 2–25 cm; rays 6–29(–40), unequal, 1.5–10 cm; umbellules 14–39-flowered; pedicels thin, 2–10 mm, unequal. Fruit 4–6(–10) × 1.5–2.2(–2.5) mm. Fl. May–Jun, fr. Jul–Sep.
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
bibliographic citation
Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of China @ eFloras.org
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Wu Zhengyi, Peter H. Raven & Hong Deyuan
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Description

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Plants up to 2 m tall, glabrous, glaucous. Stem striate. Leaves 3-4-pinnate; segments filiform, up to 4 cm long; leaf bases sheathing. Rays 5-30, 1-6 cm long. Carpophore divided to the base. Fruit oblong to ovoid, 3-5 mm long, glabrous.
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
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Flora of Pakistan Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of Pakistan @ eFloras.org
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S. I. Ali & M. Qaiser
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Distribution

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Widespread around the world, often as a result of escape from cultivation ('Fennel').
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
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Annotated Checklist of the Flowering Plants of Nepal Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Annotated Checklist of the Flowering Plants of Nepal @ eFloras.org
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K.K. Shrestha, J.R. Press and D.A. Sutton
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Distribution

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Distribution: A cosmopolitan species.
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
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Flora of Pakistan Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of Pakistan @ eFloras.org
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S. I. Ali & M. Qaiser
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Distribution

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Throughout China [native to the Mediterranean region; cultivated and adventive worldwide].
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
bibliographic citation
Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of China @ eFloras.org
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Wu Zhengyi, Peter H. Raven & Hong Deyuan
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Elevation Range

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2300 m
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
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Annotated Checklist of the Flowering Plants of Nepal Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Annotated Checklist of the Flowering Plants of Nepal @ eFloras.org
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K.K. Shrestha, J.R. Press and D.A. Sutton
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Habitat

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Cultivated and adventive; 200–2600 m.
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Flora of China Vol. 14: 134 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of China @ eFloras.org
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Wu Zhengyi, Peter H. Raven & Hong Deyuan
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Brief Summary

provided by EOL authors
Fennel (Foeniculum vulgare) is a native of the Mediterranean region (southern Europe, western Asia, and North Africa), but has been naturalized throughout much of Europe, North America, Central America, South America, the Pacific (Hawaii, Fiji, New Caledonia, Niue and French Polynesia), and Australia (see Fact Sheet from the Queensland, Australia, Government Weeds of Australia Project). It is considered a seriously problematic weed in some regions. Fennel is cultivated in a variety of countries, but India is the major producer of Fennel "seed". The "seeds" (actually tiny fruits), or the essential oil derived from them, are used to flavor bread, pastries, liqueurs, and fish dishes. The main constituent of the essential oil is anethole, which is also obtained commercially from Star Anise (Illicium verum). The leaves of Fennel are used to flavor and garnish fish. Florentine Fennel (Finocchio), a distinct cultivated form, is a short, stocky plant, around 30 cm tall, with greatly swollen leaf bases forming a sort of false "bulb" that has a strong anise flavor and is eaten as a vegetable. These swollen bases, each about the size of an apple, are eaten raw or cooked, often with cheese. The "bulb" is around 95% water. It contains little protein, fat, or sugar; a large amount of potassium and a range of other minerals; and carotenes and vitamin E and B complex vitamins, but little vitamin C (5 mg/100 g). The leaves resemble those of ordinary Fennel and the flowering stems are around 60 cm tall and bear umbels of yellow flowers. Although it may have originated in the Azores, Florentine Fennel is closely associated with Italy, from which it was introduced to England in the early 18th Century. Fennel is a perennial herb, reaching up to 2 m in height. The leaf segments (1 to 5 cm in length) are thread-like; the basal sheath may be up to 10 cm in length. The tiny fruits are around 4 mm long, oblong-ovoid, flattened, and greenish or yellowish brown or grayish, with yellow ridges (Vaughan and Geissler 1997)
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Derivation of specific name

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vulgare: vulgar, common, usual
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Mark Hyde, Bart Wursten and Petra Ballings
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Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Foeniculum vulgare Mill. Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=143270
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Mark Hyde
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Bart Wursten
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Petra Ballings
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Description

provided by Flora of Zimbabwe
Robust, hairless, somewhat glaucous perennial herb, to 2 m tall. Stem finely ribbed. Leaves with prominent sheathing bases, 3-4-pinnate, finely divided into filiform ultimate segments, these not borne in one plane. Umbels 4-8 cm in diameter, terminal and leaf-opposed; rays 10-30, ± glaucous. Petals bright yellow. Fruit 4-8 mm long.
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Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Foeniculum vulgare Mill. Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=143270
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Mark Hyde
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Bart Wursten
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Petra Ballings
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Insects whose larvae eat this plant species

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Papilio demodocus demodocus (Citrus swallowtail)
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Mark Hyde, Bart Wursten and Petra Ballings
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Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Foeniculum vulgare Mill. Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=143270
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Mark Hyde
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Bart Wursten
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Petra Ballings
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Worldwide distribution

provided by Flora of Zimbabwe
Native to the Mediterranean area; widely distributed in temperate and tropical regions.
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Mark Hyde, Bart Wursten and Petra Ballings
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Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Foeniculum vulgare Mill. Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=143270
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Mark Hyde
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Bart Wursten
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Petra Ballings
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Comprehensive Description

provided by North American Flora
Foeniculum vulgare Mill. Gard. Diet. ed. 8 Foeniculum, no. 1. 1768.
Anelhum Foeniculum L. Sp. PI. 263. 1753.
l.igusticum Foeniculum Crantz, Class. Umbell. 82. 1767.
Foeniculum officinale All. Fl. Ped. 2: 25. 1785.
Meum Foeniculum Spreng. in R. & S Syst. Veg. 6: 433. 1820.
Ozodia foeniculacea Wight & Arn. Prodr. Fl. Ind. Or. 375. 1834.
Foeniculum Foeniculum Karst. Deuts. Fl. 837. 1882.
Selinum Foeniculeum E.H.L. Krause in Sturm, Fl. Deuts. ed. 2. 12: 115. 1904.
Plants stout, 9-2 1 dm. high ; leaves ovate to deltoid in general outline, excluding the petioles 3 dm. long, 4 dm. broad, pinnately decompound, dark green, the ultimate divisions filiform, 4—40 mm. long, about 0.5 mm. broad; petioles 7-14 cm. long, wholly and broadly sheathing; peduncles 15-65 mm. long; rays 15-40, spreading-ascending in flower, ascending to suberect in fruit, somewhat unequal, 1-6.5 cm. long; pedicels several, 2-10 mm. long, subequal; fruit oblong, 3.5-4 mm. long, 1.5-2 mm. broad, the ribs acute.
Type locality: "In Narbonae, Aremoriae, Maderae rupibus cretaceis," collector unknown.
Distribution: Mediterranean region; adventive throughout the United States, Mexico, Central America, and the West Indies.
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bibliographic citation
Albert Charles Smith, Mildred Esther Mathias, Lincoln Constance, Harold William Rickett. 1944-1945. UMBELLALES and CORNALES. North American flora. vol 28B. New York Botanical Garden, New York, NY
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Fennel

provided by wikipedia EN

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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.[1][2] It is a hardy, perennial herb[3] with yellow flowers and feathery leaves.[4] It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (UK: /fɪˈnɒki/, US: /-ˈnk-/, Italian: [fiˈnɔkkjo]) is a selection with a swollen, bulb-like stem base that is used as a vegetable.

Description

Botany

Foeniculum vulgare is a perennial herb. Its stem is erect, glaucous green, and grows to heights of up to 2.5 metres (8 feet), with hollow stems. The leaves grow up to 40 centimetres (16 inches) long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 millimetres (164 in) wide. Its leaves are similar to those of dill, but thinner.[5]

The flowers are produced in terminal compound umbels 5–17.5 cm (2–7 in) wide,[5] each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry schizocarp from 4–10 mm (31638 in) long, half as wide or less, and grooved.[6] Since the seed in the fruit is attached to the pericarp, the whole fruit is often mistakenly called "seed."

Chemistry

The aromatic character of fennel fruits derives from volatile oils imparting mixed aromas, including trans-anethole and estragole (resembling liquorice), fenchone (mint and camphor), limonene,[7] 1-octen-3-ol (mushroom).[8] Other phytochemicals found in fennel fruits include polyphenols, such as rosmarinic acid and luteolin, among others in minor content.[9]

F. vulgare essential oil also has non-food uses. Pavela et al 2016 find the EO to be insecticidal.[10]

Similar species

Some plants in the Apiaceae family are poisonous and often difficult to identify.[11]

Dill, coriander, ajwain, and caraway are similar-looking herbs but shorter-growing than fennel, reaching only 40–60 cm (16–24 in). Dill has thread-like, feathery leaves and yellow flowers; coriander and caraway have white flowers and finely divided leaves (though not as fine as dill or fennel) and are also shorter-lived (being annual or biennial plants). The superficial similarity in appearance between these seeds may have led to a sharing of names and etymology, as in the case of meridian fennel, a term for caraway.

Giant fennel (Ferula communis) is a large, coarse plant with a pungent aroma, which grows wild in the Mediterranean region and is only occasionally grown in gardens elsewhere. Other species of the genus Ferula are also called giant fennel, but they are not culinary herbs.

In North America, fennel may be found growing in the same habitat and alongside natives osha (Ligusticum porteri) and Lomatium species, useful medicinal relatives in the parsley family.

Most Lomatium species have yellow flowers like fennel, but some are white-flowered and resemble poison hemlock. Lomatium is an important historical food plant of Native Americans known as 'biscuit root'. Most Lomatium spp. have finely divided, hairlike leaves; their roots have a delicate rice-like odor, unlike the musty odor of hemlock. Lomatium species prefer dry, rocky soils devoid of organic material.

Etymology

Fennel came into Old English from Old French fenoil which in turn came from Latin faeniculum, a diminutive of faenum, meaning "hay".

Cultivation

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed or liquorice flavor[12] comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.[13]

Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin,[14] and has a mild anise-like flavor but is sweeter and more aromatic. Florence fennel plants are smaller than the wild type.[15] Several cultivars of Florence fennel are also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabeled as "anise."[16][17]

Foeniculum vulgare 'Purpureum' or 'Nigra', "bronze-leaved" fennel, is widely available as a decorative garden plant.[18]

Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. It propagates well by both root crown and seed and is considered an invasive species and a weed in Australia[19] and the United States. It can drastically alter the composition and structure of many plant communities, including grasslands, coastal scrub, riparian, and wetland communities. It appears to do this by outcompeting native species for light, nutrients, and water and perhaps by exuding allelopathic substances that inhibit the growth of other plants.[20] In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats.[21][22] On Santa Cruz Island, California for example, fennel has achieved 50 to 90% absolute cover.[20]

Production

As grouped by the United Nations Food and Agriculture Organization, production data for fennel are combined with similar spices – anise, star anise, and coriander.[23] In 2014, India produced 60% of the world output of fennel, with China and Bulgaria as leading secondary producers (table).

Uses

Sugar-coated and uncoated fennel fruits used as a breath freshener

Fennel was prized by the ancient Greeks and Romans, who used it as medicine, food, and insect repellent. Fennel tea was believed to give courage to the warriors before battle. According to Greek mythology, Prometheus used a giant stalk of fennel to carry fire from Mount Olympus to Earth. Emperor Charlemagne required the cultivation of fennel on all imperial farms.[24]

Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Europe and became, by the late 19th century, a popular alcoholic drink in France and other countries.[25] Fennel fruit is a common and traditional spice in flavored Scandinavian brännvin (a loosely defined group of distilled spirits, which include akvavit).[26][27] Fennel is also featured in the Chinese Materia Medica for its medicinal functions.[28]

Nutrition

A raw fennel bulb (235 g) consists of 212 g of water, 2.91 g of protein, 0.47 g of fat, and 17.2 g of carbohydrate (including 7.28 g of dietary fiber and 9.24 g of sugars), providing a total of 72.8 Calories (kcal) of energy. The 235g bulb provides 115 mg of calcium, 1.72 mg of iron, 40 mg of magnesium, 188 mg of phosphorus, 973 mg of potassium, 122 mg of sodium, trace amounts of zinc, copper, and selenium, 28.2 mg of vitamin C, as well as choline, several B vitamins, folate, beta-carotene, lutein, zeaxanthin, vitamin E, and vitamin K.[29]

Dried fennel fruits are typically used as a spice and usually are eaten only in minute quantities. A 100-gram reference amount of fennel fruits provides 1,440 kilojoules (345 kilocalories) of food energy and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 100% DV (table). Fennel fruits are 52% carbohydrates (including 40% dietary fiber), 15% fat, 16% protein, and 9% water (table).

Cuisine

The bulb, foliage, and fruits of the fennel plant are used in many of the culinary traditions of the world. The small flowers of wild fennel (known as fennel "pollen")[30] are the most potent form of fennel, but also the most expensive.[31] Dried fennel fruit is an aromatic, anise-flavored spice, brown or green when fresh, slowly turning a dull grey as the fruit ages. For cooking, green fruits are optimal.[13] The leaves are delicately flavored and similar in shape to dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Tender young leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and in soups and fish sauce.[32] Both the inflated leaf bases and the tender young shoots can be eaten like celery.[12]

Fennel fruits are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also a flavoring in some natural toothpastes. The fruits are used in cookery and sweet desserts.[32]

Many cultures in India, Afghanistan, Iran, and the Middle East use fennel fruits in cooking. In Iraq, fennel seeds are used as an ingredient in nigella-flavored breads.[33] It is one of the most important spices in Kashmiri cuisine and Gujarati cooking.[34] In Indian cuisine, whole fennel seeds and fennel powder are used as a spice in various sweet and savory dishes. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron[35] and in Chinese five-spice powders. In many parts of India, roasted fennel fruits are consumed as mukhwas, an after-meal digestive and breath freshener (saunf), or candied as comfit. Fennel seeds are also often used as an ingredient in paan, a breath freshener most popularly consumed in India.[33]

Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called ijjeh.

Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian salads, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto.

Fennel fruits are the primary flavor component in Italian sausage. In Spain, the stems of the fennel plant are used in the preparation of pickled eggplants, berenjenas de Almagro. An herbal tea or tisane can be made from fennel.

On account of its aromatic properties, fennel fruit forms one of the ingredients of the well-known compound liquorice powder. In the Indian subcontinent, fennel fruits are eaten raw, sometimes with a sweetener.

In Israel, fennel salad is made of chopped fennel bulbs flavored with salt, black pepper, lemon juice, parsley, olive oil, and sometimes sumac.

Culture

Fennel, from Köhler's Medicinal Plants (1887)

The Greek name for fennel is marathon (μάραθον) or marathos (μάραθος),[36] and the place of the famous battle of Marathon literally means a plain with fennel.[37] The word is first attested in Mycenaean Linear B form as ma-ra-tu-wo.[38] In Hesiod's Theogony, Prometheus steals the ember of fire from the gods in a hollow fennel stalk.[39]

As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century.[40]

In the 15th century, Portuguese settlers on Madeira noticed the abundance of wild fennel and used the Portuguese word funcho (fennel) and the suffix -al to form the name of a new town, Funchal.[41]

Henry Wadsworth Longfellow's 1842 poem "The Goblet of Life" repeatedly refers to the plant and mentions its purported ability to strengthen eyesight:

Above the lower plants, it towers,
The Fennel with its yellow flowers;
And in an earlier age than ours
Was gifted with the wondrous powers
Lost vision to restore.

References

  1. ^ a b "Foeniculum vulgare Mill". Plants of the World Online. Royal Botanic Gardens, Kew. 2023. Archived from the original on 16 January 2023. Retrieved 22 January 2023.
  2. ^ "Classification for Kingdom Plantae Down to Genus Foeniculum Mill.". US Department of Agriculture, Natural Resources Conservation Service. 2015. Archived from the original on 4 April 2021. Retrieved 24 March 2015.
  3. ^ "Plant Characteristics and Associations. Foeniculum vulgare". Calflora.org. Calflora. 1 April 2020. Archived from the original on 17 May 2021. Retrieved 19 January 2021.
  4. ^ "Plant Finder. Foeniculum vulgare". Missouribotanicalgarden.org. Missouri Botanical Garden. Archived from the original on 31 December 2020. Retrieved 19 January 2021.
  5. ^ a b Spellenberg, Richard (2001) [1979]. National Audubon Society Field Guide to North American Wildflowers: Western Region (rev ed.). Knopf. pp. 339–340. ISBN 978-0-375-40233-3.
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Fennel: Brief Summary

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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (UK: /fɪˈnɒkioʊ/, US: /-ˈnoʊk-/, Italian: [fiˈnɔkkjo]) is a selection with a swollen, bulb-like stem base that is used as a vegetable.

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