A graceful aromatic perennial, up to 2 m (6 ft.) tall, with erect, hollow stems and mid-green, feathery foliage the leaves are pinnate, with threadlike leaflets. Umbels of yellow flowers are borne in summer, followed by ovoid, ridged, yellow-green seeds. The whole plant is strongly scented with aniseed.
History and traditions
The Romans enjoyed fennel both as a culinary plant, eating the stems as a vegetable, and for its medicinal properties Pliny listed it as a remedy for no fewer than 22 complaints. It appears in early Anglo-Saxon texts and European records of the 10th century and was associated with magic and spells, being hung up at doors on Midsummer’s Eve to deter witches. It was also used as a slimming aid and to deaden the pangs of hunger. William Coles wrote that it was “much used in drinks and broths for those that are grown fat, to abate their unwieldiness and cause them to grow more gaunt and lank” (Nature’s Paradise, 1650). A use which is still valid today, it may be relevant that the chemical structure of fennel bears certain similarities to that of amphetamines.
Growth
Grow F. vulgare and F v. ‘Purpureum’ in well-drained to sandy soil in a sunny position. Does not always survive severely cold or wet winters, especially if grown on heavy soil. Fv. var. dulce needs a richer but well-drained soil, and plenty of water to produce the requisite swollen stems, which are blanched by earthling up around them. Propagation is from seed sown in spring.
Uses
Medicinal
An infusion of the seeds soothes the digestive system, and is said to increase the production of breast milk in nursing mothers as well as being settling for the baby. Also used as a mouthwash for gum disorders and a gargle for sore throats.
Culinary
Leaves and seeds go well with fish, especially oily fish, such as mackerel. Seeds lend savor to stir-fry and rice dishes. The bulbous stems of Florence fennel are eaten raw in salads or cooked as a vegetable.
Aromatic
The essential oil is used in perfumery, to scent soaps and household products, and as a flavoring in the food industry.
