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Fennel Seed

Latin Name: Foeniculum vulgar

Geographic Source: India and Egypt

Taste and Aroma:
Fennel has an anise like flavor but is more aromatic, sweeter and less pungent.

Description:
Fennel Seed is the oval, green or yellowish brown dried fruit of Foeniculum vulgare, a member of the parsley family. A Perennial. Culinary and Medicinal: The bronze foliage is feathery like that of Dill, with an anise flavor, especially the seeds. Fennel seed tea is detoxifying and diuretic.

History:
Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel. Pliny said that snakes casting off their skins ate Fennel to restore their eyesight. Fennel has been used for centuries to increase appetite and relieve gas. It has also proved to be a good expectorant for coughs and to be capable of lessening the stiffness of joints when applied topically.

Ethnic Uses:
Fennel goes well with fish and is used in Italian sausages and some curry powder mixes.

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