June 3, 2007
About Fennel
Fennel (Foeniculum vulgare) is native to southern Europe and southwestern Asia. It is a highly aromatic perennial herb, erect, grayish or bluish green, and it grows up to 7 ft tall. The finely dissected leaves grow up to 2 ft long. Fennel is widely cultivated for its edible, strongly-flavored bulbs, leaves and seeds. The flavor is similar to that of licorice though usually not so strong.
The bulb, foliage, and seeds of the fennel plant all have secure places in the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but it is exceedingly expensive. Dried fennel seed is an aromatic, anise-flavored spice; they are brown or green in color when fresh, and slowly turn a dull grey as the seed ages. For cooking, green seeds are optimal.
Many cultures on the Indian subcontinent and in the Middle East incorporate fennel seed into their culinary traditions. It is an essential ingredient in the Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In the west, fennel seed is a very common ingredient in Italian sausages and northern European rye breads.
Many egg, fish, and other dishes employ fresh or dried fennel leaves. One may also blanch and/or marinate the leaves, or cook them in risotto. In all cases, the leaves lend their characteristically mild, anise-like flavor. Fennel bulb is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish.
In medieval times fennel was used in conjunction with St. John’s wort to keep away witchcraft and other evil things. This practice may have originated from fennel’s use as an insect repellent.
Fennel is thought to be one of the nine herbs held sacred by the Anglo-Saxons. The other eight are not entirely certain, but were probably mugwort (Artemisia vulgaris), greater plantain (Plantago major), watercress (Nasturtium officinale), wild chamomile (Matricaria recutita), stinging nettle (Urtica dioica), crab apple (Malus sylvestris), chervil (Anthriscus cerefolium), and viper’s bugloss (Echium vulgare).
