Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family, Apiaceae. It is a hardy, perennial, highly aromatic and flavorful herb with yellow flowers and feathery leaves.
The plant derives its name from the latin word fenum meaning hay, in reference to its appearance. The aromatic nature of the herb is due to the presence of many aromatic volatile oils in it, that make it a prized spice in the culinary world.
The growth form of the plant is erect, with herbaceous light greyish-green, hollow stems about 2.5 metres tall. The leaves grow up to 40 centimetres long; they are finely dissected, with the ultimate segments almost threadlike. (Its leaves are similar to those of Dill plant, but thinner.) The flowers are produced in terminal inflorescences that are compound umbels, with each umbel section having 20–50 tiny yellow flowers on short pedicels. The flowers mature into a dry schizocarp (a dry fruit that splits into single-seeded parts when ripe) each part about 1 cm long and half as wide or less, and is grooved. Since the seed in the fruit is almost fused with the pericarp or the external layer, the whole fruit is often mistakenly called "seed"
It is used as a flavoring in cooking, usually in sweet desserts. Made into natural mouth-freshner candies with colorful sugar-coating, and its extract is also used as a flavoring in toothpastes. It is prescribed in Ayurveda as an antacid and being source of dietary fiber, is good for digestive health in general.
Florence fennel or finocchio is a variety of fennel with a swollen, bulb-like stem base that is used as a vegetable.
Scientific name: Foeniculum vulgare
Common name: Fennel, Saunf (in India)
Family: Apiaceae
Native Distribution: It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
Picture by : Jyoti Prateek (June 2021 Singapore)
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