フェンネル
Fennel/ja
| Fennel/ja | |
|---|---|
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| 花のフェンネル | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Foeniculum |
| Species: | vulgare
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| Binomial name | |
| vulgare | |
| Synonyms | |
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List
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フェンネル（Foeniculum vulgare）は、セリ科の顕花植物の一種である。丈夫な耐寒性の多年生ハーブで、黄色の花と羽毛のような葉を持つ。地中海沿岸が原産であるが、世界の多くの地域、特に海沿いの乾燥した土壌や川岸に広く帰化している。
これは料理に使われる非常に風味豊かなハーブで、同様の味を持つアニスとともに、アブサンの主要な材料の一つである。フローレンスフェンネルまたはフィノッキオ（UK: /fɪˈnɒkioʊ/、US: /-ˈnoʊk-/、it）は、膨らんだ球根状の茎の根元（時に「球根フェンネル」と呼ばれる）を持つ品種で、野菜として使われる。
形態
フェンネル（Foeniculum vulgare）は多年生のハーブである。茎は中空で直立し、灰白色を帯びた緑色で、高さは最大2.1メートルに達する。葉は長さ40センチメートルまで成長し、細かく裂けており、最終的な裂片は糸状で、幅は約0.5ミリメートルである。その葉はディルの葉に似るが、より細い。
花は、幅5〜17.5センチメートルの頂生複合散形花序に形成され、各散形花序には短い花柄に20〜50個の小さな黄色の花がつく。果実は長さ4〜10ミリメートル、幅はその半分以下で溝のある乾燥した分離果である。果実内の種子は果皮に付着しているため、果実全体が「種子」と誤って呼ばれることが多い。
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フローレンスフェンネルの球根 -
花序 -
散形花序 -
果実 -
『Köhler's Medicinal Plants』（1887年）より
成分
フェンネルの果実の芳香性は、様々な香りを放つ揮発性油に由来する。これには、トランス-アネトールやエストラゴール（リコリスに似る）、フェンコン（ミントやカンファー）、リモネン、1-オクテン-3-オール（キノコ）などが含まれる。フェンネルの果実に見られる他の植物化学物質には、ポリフェノールであるロスマリン酸やルテオリンなどが少量含まれる。
Similar species
Some plants in the Apiaceae family are poisonous and often difficult to identify.
ディル、コリアンダー、アジョワン、キャラウェイは見た目が似ているハーブだが、フェンネルより丈が低く、40〜60センチメートルにしかならない。ディルには糸状の羽毛のような葉と黄色の花がある。コリアンダーとキャラウェイには白い花と細かく裂けた葉がある（ただし、ディルやフェンネルほど細かくはない）。また、これらは寿命も短い（一年草または二年草）。これらの種子間の表面的な類似性は、キャラウェイの別名であるメリディアンフェンネルのように、名前や語源の共有につながった可能性がある。
ジャイアントフェンネル（Ferula communis）は、地中海地方に自生し、他の地域ではごくまれに庭園で栽培される、刺激的な香りを持つ大きくて粗い植物である。Ferula属の他の種もジャイアントフェンネルと呼ばれるが、これらは料理用ハーブではない。
北米では、フェンネルが同じ生息地で、パセリ科の有用な薬用植物である在来種のオシャ（Ligusticum porteri）やLomatium種とともに生育しているのが見られることがある。
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 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; 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 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."
Foeniculum vulgare 'Purpureum' or 'Nigra', "bronze-leaved" fennel, is widely available as a decorative garden plant.
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 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. 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.
| Country | Production (tonnes) |
|---|---|
 India |
584,000 |
 China |
48,002 |
 Bulgaria |
36,500 |
 Iran |
32,771 |
 Mexico |
29,251 |
 Syria |
27,668 |
| World | 970,404 |
| Data combined with related spices – anise, star anise & coriander. Source: FAOSTAT of the United Nations | |
Uses
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 for its medicinal functions.
A 2016 study found F. vulgare essential oil to have insecticidal properties.
Nutrition
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||
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| Energy | 1,443 kJ (345 kcal) | ||||||||||||||||||||||||||||||||||||||
52 g | |||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 40 g | ||||||||||||||||||||||||||||||||||||||
14.9 g | |||||||||||||||||||||||||||||||||||||||
| Saturated | 0.5 g | ||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 9.9 g | ||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 1.7 g | ||||||||||||||||||||||||||||||||||||||
15.8 g | |||||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||
| Water | 8.8 g | ||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||||||||||||||||||||
A raw fennel bulb is 90% water, 1% protein, 7% carbohydrates, and contains negligible fat.
Dried fennel seeds are typically used as a spice in minute quantities. A reference amount of 100 grams (3.5 oz) of fennel seeds 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 90% DV. Fennel seeds are 52% carbohydrates (including 40% dietary fiber), 15% fat, 16% protein, and 9% water.
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") 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 shoots 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 toothpastes. 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 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/Bengali/Oriya spice mixture panch phoron 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. In China, fennel stem and leaves are often ingredients in the stuffings of jiaozi, baozi, or 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 thirteen-spice powder.
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. 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.
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Sugar-coated and uncoated fennel fruits used as a breath freshener -
Indian mukhwas (breath freshener) made of fennel seeds and rock sugar -
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Chinese bing with fennel filling
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Culture
The Greek name for fennel is marathon (μάραθον) or marathos (μάραθος), and the place of the famous battle of Marathon literally means a plain with fennel. The word is first attested in Mycenaean Linear B form as 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 finule, fennel is one of the nine plants invoked in the 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 word funcho (fennel) and the suffix -al to form the name of a new town, Funchal.
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.
外部リンク
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Fennel(22 May 2025, at 22:02編集記事参照)を翻訳して二次利用しています。 |