Fennel: Difference between revisions

{{Short description|Flowering plant species in the carrot family}}

{{About|the plant ''Foeniculum vulgare''}}

{{Special characters}}

'''Fennel''' ('''''Foeniculum vulgare''''') is a [[flowering plant]] species in the [[Apiaceae|carrot family]]. It is a [[Hardiness (plants)|hardy]], perennial [[herb]] with yellow [[flower]]s 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''' ({{IPAc-en|UK|f|ɪ|ˈ|n|ɒ|k|i|oʊ}}, {{IPAc-en|US|-|ˈ|n|oʊ|k|-}}, {{IPA|it|fiˈnɔkkjo|lang}}) is a selection with a swollen, bulb-like stem base (sometimes called ''bulb fennel'') that is used as a [[vegetable]].

== Description ==

The [[flower]]s are produced in terminal compound [[umbel]]s {{convert|5–17.5|cm|in|0|abbr=on}} wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The [[fruit]] is a dry [[schizocarp]] from {{convert|4–10|mm|in|abbr=on|frac=16}} long, half as wide or less, and grooved. Since the seed in the fruit is attached to the [[pericarp]], the whole fruit is often mistakenly called "seed".

{{gallery

|Fenouil.jpg|Florence fennel bulbs

}}

=== Chemistry ===

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

=== Similar species ===

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

[[Dill]], [[coriander]], [[ajwain]], and [[caraway]] are similar-looking herbs but shorter-growing than fennel, reaching only {{convert|40|-|60|cm|in|abbr=on}}. 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.

[[Ferula communis|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.

== Etymology ==

Fennel came into [[Old English]] from [[Old French]] ''fenoil'' which in turn came from [[Latin]] {{lang|la|faeniculum}}, a diminutive of {{lang|la|faenum}}, meaning "hay".

== Cultivation ==

[[File:Fenouil 01.JPG|thumb|Fennel for sale in a French market]]

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its [[anise]]ed or [[liquorice]] flavor 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.

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

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

Fennel has become [[naturalisation (biology)|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 and the United States. It can drastically alter the composition and structure of many plant communities, including grasslands, coastal scrub, [[Riparian zone|riparian]], and wetland communities. It appears to do this by outcompeting native species for light, nutrients, and water and perhaps by exuding [[Allelopathy|allelopathic]] substances that inhibit the growth of other plants. 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. On [[Santa Cruz Island]], California for example, fennel has achieved 50 to 90% absolute cover.

=== 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]]. In 2014, [[India]] produced 60% of the world output of fennel, with [[China]] and [[Bulgaria]] as leading secondary producers.

{| class="wikitable"

|+ Production of fennel – 2014

|}

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 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.

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. Fennel is also featured in the Chinese [[Materia medica|Materia Medica]] for its medicinal functions.

A 2016 study found ''F. vulgare'' essential oil to have [[insecticidal]] properties.

=== Nutrition ===

{{nutritional value

}}

A raw fennel bulb is 90% water, 1% [[protein (nutrient)|protein]], 7% [[carbohydrate]]s, and contains negligible [[fat]].

Dried fennel seeds are typically used as a spice in minute quantities. A reference amount of {{convert|100|g}} of fennel seeds provides {{convert|345|kcal|kJ|order=flip|abbr=off}} 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 90% DV. Fennel seeds are 52% carbohydrates (including 40% [[dietary fiber]]), 15% [[fat]], 16% protein, and 9% water.

=== Cuisine ===

{{Cookbook|Fennel}}

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") are the most potent form of fennel, but also the most expensive. 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. 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. Both the inflated leaf bases and the tender young [[Shoot (botany)|shoot]]s can be eaten like [[celery]].

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 [[toothpaste]]s. The fruits are used in cookery and sweet desserts.

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. It is one of the most important spices in [[Kashmiri cuisine]] and [[Gujarati cuisine|Gujarati cooking]]. 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 in the [[Assamese cuisine|Assamese]]/[[Bengali cuisine|Bengali]]/[[Oriya cuisine|Oriya]] spice mixture ''[[panch phoron]]'' and in Chinese [[five-spice powder]]s. 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. In China, fennel stem and leaves are often ingredients in the stuffings of [[jiaozi]], [[baozi]], or [[Pie|pies]], as well in cold dishes as a green vegetable. Fennel fruits are present in well-known mixed spices such as the five-spice powder or {{Interlanguage link|thirteen-spice powder|lt=thirteen-spice powder|zh|十三香}}.

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 ''{{lang|ar-Latn|[[eggah|ijjeh]]}}''.

Many [[egg (food)|egg]], [[fish (food)|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 [[blanching (cooking)|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, ''{{lang|es|berenjenas de Almagro}}''. A [[herbal tea]] or ''tisane'' can also 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.

{{gallery|mode=packed

|Saunf sweets.JPG|Sugar-coated and uncoated fennel fruits used as a [[breath freshener]]

}}

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

As [[Old English]] ''{{lang|ang|finule}}'', fennel is one of the nine plants invoked in the [[Anglo-Saxon paganism|pagan Anglo-Saxon]] ''[[Nine Herbs Charm]]'', recorded in the 10th century.

In the 15th century, Portuguese settlers on [[Madeira]] noticed the abundance of wild fennel and used the [[Portuguese language|Portuguese]] word ''[[wikt:funcho#Portuguese|funcho]]'' (fennel) and the suffix ''{{lang|pt|-al}}'' to form the name of a new town, [[Funchal]].

[[Henry Wadsworth Longfellow]]'s 1842 poem [http://www.hwlongfellow.org/poems_poem.php?pid=75 "The Goblet of Life"] repeatedly refers to the plant and mentions its purported ability to strengthen eyesight:

<blockquote><poem>Above the lower plants, it towers,

The Fennel with its yellow flowers;

{{Clear|left}}

== External links ==

{{Wikispecies|Foeniculum|''Foeniculum''}}

{{Commons|2=''Foeniculum vulgare''}}

{{Edible Apiaceae}}

{{Herbs & spices}}

[[Category:Absinthe]]

[[Category:Butterfly food plants]]

[[Category:Spices]]

{{二次利用|date=22 May 2025, at 22:02}}