Herb of the Month:
Fennel

By Anita Smith
August 2006

Botanical Name: Foeniculum Vulgare
Common Names: Florence Fennel, Sweet Fennel
Uses: crafts, medicinal, culinary
Areas of Origin: Native to Southern Europe (Mediterranean) and Southwestern Asia

  Fennel can reach 3 to 4 feet in height, and has thick, green, hollow stalks; with feathery green foliage, golden yellow flowers and sweetly flavored seeds.
  It grows best in rich, well - drained soil in full sun. Seeds should be sown directly in the garden in the early spring. The plant will self - sow generously and over winters well.
  Florence Fennel is primarily grown for its celery like bulb. It is eaten as a vegetable.  Common Fennel is mostly grown for it seeds.
Both varieties foliage can be chopped and used in salads, drizzled over fresh steamed vegetables, or fish. The seeds are commonly used in breads, stews, and sauerkraut. Fennel is used in Curry blends, Chinese 5 spice and Herbes de Provence.
  All parts of both plants have subtle anise flavor, although the more intense flavor is found in the seeds.
Fennel can be used as an eye wash. It is a common ingredient found in cough remedies, and has been used for chills and stomach problems. It is also used as flavoring in natural toothpaste and the essential oil is used in soaps and perfumes.
  In India the seed is chewed to help in digestion and as a breath freshener.