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Foeniculum vulgare

Perennial

HomePerennialFoeniculum vulgare

Found most often in dry stony calcareous soils near the sea.

Family: Apiaceae
Height: 1.5 m / 5 ft
Sun
Light, Medium and Heavy Soil
Dry to Moist

Plant Rating

Edible Uses: 5 of 5
Medicinal Uses: 3 of 5
Other Uses: 4 of 5

Native Habitat

Fennel, Sweet fennel Foeniculum vulgare native habitat is Found most often in dry stony calcareous soils near the sea.

Edible Uses

Leaves - raw or cooked. A delicious aniseed flavour, the young leaves are best since older ones soon become tough. They are often used as a garnish on raw or cooked dishes and make a very pleasant addition to salads. They help to improve digestion and so are particularly useful with oily foods. The leaves are difficult to store dried, though this does not really matter since they can often be harvested all year round, especially if the plants are in a warm, sheltered position. Leaf stalks and flower heads - raw or cooked. A similar aniseed flavour to the leaves. The aromatic seeds are used as a flavouring in cakes, bread, stuffings etc. They have a similar flavour to the leaves and also improve the digestion. The sprouted seeds can be added to salads. An essential oil from the fully ripened and dried seed is used as a food flavouring in similar ways to the whole seed. Root - cooked. Somewhat parsnip-like. The leaves or the seeds can be used to make a pleasant-tasting herbal tea.

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