Origins and cultivation: Native of the Mediterraneanregion, Fennel but has become widely naturalized in many places,particularly in the areas colonized by the Romans and may now befound growing wild in many parts of the world, especially on drysoils near the seacoast and on riverbanks. Syria, India, Mexico andChina are the major producers.
Description: Fennel is an erect, hardy,perennial herb with yellow flowers and feather-like leaves, growingup to 2 m in height. The stems are hollow and the leaves aresimilar to that of dill, which can grow up to 40 cm long. Fennelseeds are sometimes confused with those of anise, which are verysimilar in taste and appearance, though smaller. Uses: The highly aromatic leaves, stalksand seed of fennel have many culinary and medicinal uses. The freshleaves and stalks are used for garnishing and salads. Fennel seedsare an essential ingredient in Italian sausages, widely used tosprinkle on pizza. Dried fruits have fragrant odor and pleasantaromatic taste and therefore used as an after meal masticate. Theyare also used for flavoring soups, meat dishes, sauces, pastries,confectionaries and liquors. The fruits are aromatic, stimulant andcarminative. |
