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| − | {{Inc| | + | :''for Giant Fennel see [[Ferula communis|Ferula]]'' |
| − | Fennel. Species of Foeniculum (Umbelliferae). annuals or treated as such, used as salad or | + | __NOTOC__{{Plantbox |
| − | condimentai herbs. Native of southern Europe. The common fennel (F. officinale, Linn.) is
| + | | name = ''Foeniculum vulgare'' |
| − | grown mostly for its young leaves, which are used in flavoring, and also for its aromatic
| + | | common_names = Fennel |
| − | seeds. Leaves sometimes eaten raw. Sow seeds in late fall to ensure early germination in
| + | | growth_habit = herbaceous |
| − | spring, or sow in early spring. In any good soil, the plant comes to maturity quickly. This
| + | | high = ?m (smaller to 15 ft) |
| − | plant has become in California one of the most widely naturalized European weeds. It is a
| + | | wide = <!--- 65cm (25 inches) --> |
| − | pest in pastures, said at times to attain 12 or 15 feet.
| + | | origin = ? <!--- Mexico, S America, S Europe, garden, etc --> |
| − | | + | | poisonous = <!--- indicate parts of plants which are known/thought to be poisonous --> |
| − | The Florence or sweet fennel is F. dulce, DC. The bases of the crowded leaf-stalks are much
| + | | lifespan = perennial |
| − | thickened, making a bulb-like enlargement above the ground. This thickened base has an oval
| + | | exposure = ? <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) --> |
| − | form in cross-section. Earthing-up blanches these thickened leaf-bases, and after boiling
| + | | water = ? <!--- frequent, regular, moderate, drought tolerant, let dry then soak --> |
| − | they are fit for eating. A good fennel bottom may be 3 or 4 inches high. This is an Italian
| + | | features = <!--- flowers, fragrance, fruit, naturalizes, invasive --> |
| − | vegetable, but is in the American trade. Easily cultivated annual; matures quickly. Sow in
| + | | hardiness = <!--- frost sensitive, hardy, 5°C (40°F), etc --> |
| − | spring, and later for succession.
| + | | bloom = <!--- seasons which the plant blooms, if it is grown for its flowers --> |
| − | | + | | usda_zones = ? <!--- eg. 8-11 --> |
| − | Giant fennel is cultivated for ornament, and is described under Ferula. Fennel-flower is a
| + | | sunset_zones = <!--- eg. 8, 9, 12-24, not available --> |
| − | name of Nigella. L. H. B.
| + | | color = IndianRed |
| − | }}
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| − | {{for|Giant Fennel (''Ferula communis'')|Ferula}}
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| − | {{Taxobox
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| − | | color = lightgreen | |
| − | | name = Fennel | |
| | | image = Foeniculum vulgare.JPG | | | image = Foeniculum vulgare.JPG |
| − | | image_width = 250px | + | | image_width = 240px <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical --> |
| | | image_caption = Fennel in flower | | | image_caption = Fennel in flower |
| − | | regnum = [[Plantae]] | + | | regnum = Plantae |
| − | | divisio = [[Flowering plant|Magnoliophyta]] | + | | divisio = Magnoliophyta |
| − | | classis = [[Magnoliopsida]] | + | | classis = Magnoliopsida |
| − | | ordo = [[Apiales]] | + | | ordo = Apiales |
| − | | familia = [[Apiaceae]] | + | | familia = Apiaceae |
| − | | genus = ''[[Foeniculum]]'' | + | | genus = Foeniculum |
| − | | species = '''''F. vulgare''''' | + | | species = vulgare |
| − | | binomial = ''Foeniculum vulgare''
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| − | | binomial_authority = [[Philip Miller|Mill.]]
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| | }} | | }} |
| | + | {{Inc| |
| | + | Fennel. Species of Foeniculum (Umbelliferae). annuals or treated as such, used as salad or condimentai herbs. Native of southern Europe. The common fennel (F. vulgare, old name F. officinale) is grown mostly for its young leaves, which are used in flavoring, and also for its aromatic seeds. Leaves sometimes eaten raw. Sow seeds in late fall to ensure early germination in spring, or sow in early spring. In any good soil, the plant comes to maturity quickly. This plant has become in California one of the most widely naturalized European weeds. It is a pest in pastures, said at times to attain 12 or 15 feet. |
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| − | '''Fennel''' (''Foeniculum vulgare'') is a [[species]] in the [[genus]] ''[[Foeniculum]]'' (treated as the sole species in the genus by most [[botanist]]s), native to the [[Mediterranean region]] and southwestern [[Asia]], from [[Morocco]] and [[Portugal]] east to [[Pakistan]], and north to southern [[France]] and [[Bulgaria]]. It is a member of the [[family (biology)|family]] [[Apiaceae]], formerly the Umbelliferae.<ref name=flora>''Flora Europaea'': [http://rbg-web2.rbge.org.uk/cgi-bin/nph-readbtree.pl/feout?FAMILY_XREF=&GENUS_XREF=Foeniculum+&SPECIES_XREF=vulgare&TAXON_NAME_XREF=&RANK= ''Foeniculum vulgare'']</ref><ref name=grin>Germplasm Resources Information Network: [http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?300219 ''Foeniculum vulgare'']</ref>
| + | The Florence or sweet fennel is F. dulce, DC. The bases of the crowded leaf-stalks are much thickened, making a bulb-like enlargement above the ground. This thickened base has an oval form in cross-section. Earthing-up blanches these thickened leaf-bases, and after boiling they are fit for eating. A good fennel bottom may be 3 or 4 inches high. This is an Italian vegetable, but is in the American trade. Easily cultivated annual; matures quickly. Sow in spring, and later for succession. |
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| − | It is a highly aromatic [[perennial plant|perennial]] [[herb]], erect, glaucous green, and grows to 2.5 m tall, with hollow stems. The [[leaf|leaves]] grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform, about 0.5 mm wide. The [[flower]]s are produced in terminal compound [[umbel]]s 5–15 cm wide, each umbel section with 20–50 tiny yellow flowers on short pedicels. The [[fruit]] is a dry [[seed]] from 4–10 mm long, half as wide or less, and grooved.<ref name=blamey>Blamey, M. & Grey-Wilson, C. (1989). ''Flora of Britain and Northern Europe''. ISBN 0-340-40170-2</ref>
| + | Giant fennel is cultivated for ornament, and is described under Ferula. Fennel-flower is a name of Nigella. |
| | + | {{SCH}} |
| | + | }} |
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| − | Fennel is used as a food plant by the [[larva]]e of some [[Lepidoptera]] species including the [[Mouse Moth]] and the [[Anise Swallowtail]].
| + | ==Cultivation== |
| | + | {{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line --> |
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| − | ==Cultivation and uses== | + | ===Propagation=== |
| − | Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and seeds. The flavour is similar to that of [[anise]] and [[star anise]], though usually not so strong.<ref name=katzer>Katzer's Spice Pages: [http://www.uni-graz.at/~katzer/engl/Foen_vul.html?noframes Fennel (''Foeniculum vulgare'' Mill.)]</ref>
| + | {{edit-prop}}<!--- Type propagation info below this line, then delete this entire line --> |
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| − | The '''Florence fennel''' (''Foeniculum vulgare'' Azoricum Group; [[synonymy|syn.]] ''F. vulgare'' var. ''azoricum'') is a [[Cultivar Group]] with inflated leaf bases which form a [[bulb]]-like structure. It is of cultivated origin,<ref name=grin/> and has a mild anise-like flavour, but is more aromatic and sweeter. Its flavour comes from [[anethole]], an aromatic compound also found in [[anise]] and [[star anise]]. Florence fennel plants are smaller than the wild type and have inflated leaf bases which are eaten as a [[vegetable]], both raw and cooked. There are several [[cultivar]]s of Florence fennel, which is also known by several other names, notably the [[Italian language|Italian]] name ''finocchio''. In North American supermarkets, it is often mislabelled as "anise".
| + | ===Pests and diseases=== |
| | + | {{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line --> |
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| − | Fennel has become [[naturalisation (biology)|naturalised]] along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the [[United States]], southern [[Canada]] and in much of Asia and [[Australia]]. It propagates well by seed, and is considered an [[invasive species]] and a [[weed]] in Australia and the United States<ref>http://www.co.thurston.wa.us/tcweeds/weeds/fennel.htm</ref> (see [[Santa Cruz Island]]).
| + | ==Species== |
| | + | <!-- This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc --> |
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| − | Florence fennel was one of the three main herbs used in the preparation of [[Absinthe]], an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 1800s, a popular drink believed by many to have psychoactive properties beyond those found in other alcoholic beverages. Due to these beliefs, Absinthe was banned in most countries by the 1940s, but a recent relaxation of laws governing its production, importation and sale has caused a moderate resurgence in consumption. Many modern preparations marketed under the name "Absinthe" do not make use of fennel as did the traditional recipes{{Fact|date=June 2007}}.
| + | ==Gallery== |
| | + | {{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery --> |
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| − | ===Culinary uses===
| + | <gallery> |
| | + | Image:Upload.png| photo 1 |
| | + | Image:Upload.png| photo 2 |
| | + | Image:Upload.png| photo 3 |
| | + | [[Image:Wild fennel flowers.jpg|thumb|[[Close-up]] of wild fennel flowers]] |
| | [[Image:Koeh-148.jpg|right|thumb|Fennel, from Koehler's ''Medicinal-plants'' (1887)]] | | [[Image:Koeh-148.jpg|right|thumb|Fennel, from Koehler's ''Medicinal-plants'' (1887)]] |
| | [[Image:Fennel seed.jpg|left|thumb|Fennel seeds]] | | [[Image:Fennel seed.jpg|left|thumb|Fennel seeds]] |
| − | The bulb, foliage, and seeds of the fennel plant are widely used in many of the [[cookery|culinary]] traditions of the world. Fennel pollen is the most potent form of fennel, but it is exceedingly expensive{{Fact|date=June 2007}}. Dried fennel seed is an aromatic, anise-flavoured [[spice]]; they are brown or green in colour when fresh, and slowly turn a dull grey as the seed ages. For cooking, green seeds are optimal.<ref name=katzer/>
| + | </gallery> |
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| − | Fennel seeds are sometimes confused with [[anise]]ed, which is very similar in taste and appearance, though smaller. In [[Demographics of India|India]], it is common to chew fennel seed (or ''saunf'') as a mouth-freshener. Fennel is also used as a flavouring in some natural [[toothpaste]]s. Some people employ it as a [[diuretic]]; while others have used it to improve the milk supply of [[breastfeeding]] mothers, it has shown neurotoxicity in certain cases where the mother ingested it as an herbal tea to enhance her breast milk<ref>Rosti, L. A. Nardini, M. Bettinelli, and D. Rosti. Toxic effects of a herbal tea mixture in two newborns. ''Acta Paediatrica''. Vol. 83, 1994:683</ref>.
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| − | Many cultures in the [[Indian subcontinent]] and the [[Middle East]] incorporate fennel seed into their culinary traditions. It is an essential ingredient in the [[Bengali cuisine|Bengali]]/[[Oriya cuisine|Oriya]] spice mixture [[panch phoron]] and in Chinese [[five-spice powder]]s. It is known as ''saunf'' or ''mauti saunf'' in [[Hindi]] and [[Urdu]], ''mouri'' in [[Bengali language|Bengali]], and ''shombu'' or ''peruncheeragam'' in [[Tamil language]]. In the west, fennel seed is a very common ingredient in Italian sausages and northern European rye breads.
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| − | Many [[egg (food)|egg]], [[fish]], and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some [[Italy|Italian]] and [[Germany|German]] [[salad]]s, often tossed with [[chicory]] and [[avocado]], or it can be [[Braising|braised]] and served as a warm side dish. It may be [[Blanching|blanched]] and/or [[Marination|marinated]], or cooked in [[risotto]]. In all cases, the leaves lend their characteristically mild, anise-like flavour.
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| − | ===Medical uses===
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| − | {{Unreferencedsection|date=June 2007}}
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| − | [[Essential oil]] of sweet Fennel is included in some [[pharmacopoeia]]s. It is traditionally used in [[medicine]] to treat chills and stomach problems ([[carminative]], antimicrobal action and so on).
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| − | Fennel leaves can be boiled, the steam inhaled to relieve [[croup]], [[asthma]], and [[bronchitis]].
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| − | Fennel contains [[Anethole]], an antispasmatic, alongside other pharmacologically active substances.
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| − | Fennel essential oil is used in [[soap]]s, and some [[perfume]]s.
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| − | ==Etymology and history==
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| − | [[Image:Wild fennel flowers.jpg|thumb|[[Close-up]] of wild fennel flowers]]
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| − | [[Etymology|Etymologically]], the word fennel developed from [[Middle English]] ''fenel, fenyl''; [[Old English language|Anglo-Saxon]] ''fenol, finol'', from [[Latin]] ''feniculum, foeniculum'', diminutive of ''fenum, foenum'', "hay". The actual Latin word for the plant was ''[[ferula]]'', which is now used as the genus name of a related plant.
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| − | In [[Ancient Greek]], fennel was called ''marathon'' (μάραθον), and is attested in [[Linear B]] tablets as ''ma-ra-tu-wo''. [[John Chadwick]] notes that this word is the origin of the placename [[Marathon, Greece|Marathon]] (meaning ''place of fennel''), site of the [[Battle of Marathon]] in [[490 BC]]; however, Chadwick wryly notes that he has "not seen any fennel growing there now".<ref>John Chadwick, ''The Mycenaean World'' (Cambridge: University Press, 1976), p. 120</ref> In [[Greek mythology]], [[Prometheus]] used the stalk of a fennel plant to steal fire from the gods.
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| − | In [[Middle Ages|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]].
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| − | Fennel is thought to be one of the nine [[herb]]s held sacred by the [[Anglo-Saxons]]. The other eight are not entirely certain, but were probably [[Artemisia vulgaris|mugwort]] (''Artemisia vulgaris''), [[Plantago major|greater plantain]] (''Plantago major''), [[watercress]] (''Nasturtium officinale''), [[chamomile|wild chamomile]] (''Matricaria recutita''), [[stinging nettle]] (''Urtica dioica''), [[Malus|crab apple]] (''Malus sylvestris''), [[chervil]] (''Anthriscus cerefolium''), and [[Viper's Bugloss|viper's bugloss]] (''Echium vulgare'').
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| | ==References== | | ==References== |
| − | {{Commons|Foeniculum vulgare}}
| + | *[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963 |
| − | <references/> | + | <!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 --> |
| | + | <!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 --> |
| | + | <!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 --> |
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| | ==External links== | | ==External links== |
| − | *[http://whfoods.org/genpage.php?tname=foodspice&dbid=23 Fennel in nutrition, health, cooking] | + | *{{wplink}} |
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| − | {{Herbs & spices}} | + | {{stub}} |
| | + | [[Category:Categorize]] |
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| − | [[Category:Apiaceae]]
| + | <!-- in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions! --> |
| − | [[Category:Leaf vegetables]]
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| − | [[Category:Spices]]
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| − | [[Category:Absinthe]]
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| − | [[Category:Edible nuts and seeds]]
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