Skip to content
  • Home
  • How To
  • Native Plants
Favourites
Native Plant Search
Native Plant Search
  • Home
  • How To
  • Native Plants
Native Plant Search
Native Plant Search

Foeniculum vulgare

  • Perennial
Home Perennial Foeniculum vulgare

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

Recent Posts

  • Ziziphus jujuba
  • Zizia aurea
  • Zingiber officinale
  • Zanthoxylum piperitum
  • Zanthoxylum americanum

Recent Comments

No comments to show.

Archives

  • August 2023
  • July 2023

Categories

  • Annual
  • Annual Climber
  • Bamboo
  • Bulb
  • Climber
  • Corm
  • Fern
  • Perennial
  • Shrub
  • Tree

Search

No results

Filters: Country or State Search

Type the Country or US State name and press return on your keyboard.

Plants update automatically on the right (desktop). Include additional filters if required.
Use the full name rather than an acronym, for example, United Kingdom, not UK.

More information on how to use the search can be found here.

** We’ve temporarily disabled the advanced search features due to a server error **

For information on native plants and designing native gardens try our page here

Show more
Show less

[blocksy-content-block id=”832″]
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.

Copyright © 2026 - Plants For A Future