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Scientific name: Foeniculum vulgare
Higher classification: Fennels
Rank: Species
Common Name : fennel
Order: Apiales
Family : Apiaceae
Genus: Foeniculum
Species: F.
vulgare
Used part : All parts
What is Foeniculum vulgare?
Fennel, Foeniculum vulgare , is a short-lived perennial with some types hardy in zones 4-9 but is often grown as an annual in cooler climates.
Native to southern Europe along the Mediterranean Sea, this plant in the carrot family (Apiaceae) has sweetly aromatic foliage and flavor similar to anise.
Florence fennel, grown for the bulb.
Foeniculum vulgare (Apiaceae) commonly known as fennel is a well known and important medicinal and aromatic plant widely used as carminative, digestive, lactogogue and diuretic and in treating respiratory and gastrointestinal disorders.
Its seeds are used as flavourings in baked goods, meat and fish dishes, ice cream, alcoholic beverages and herb mixtures.
Different pharmacological experiments in a number of in vitro and in vivo models have convincingly demonstrated the ability of F.
vulgare to exhibit antifungal, antibacterial, antioxidant, antithrombotic and hepatoprotective activities, lending support to the rationale behind several of its therapeutic uses.
Phenolic compounds isolated from F.
vulgare are considered to be responsible for its antioxidant activity while the volatile aroma compounds make it an excellent flavouring agent.
The present review is an up-to-date and comprehensive analysis of the chemistry, pharmacology, traditional uses and safety of F.
vulgare.
What does Fennels taste like?
Fennel tastes “anise-like” and is often described as a less intense licorice taste.
After you cook a fennel bulb, it becomes even milder.
Even licorice haters are known to like fennel.
The Feathery leaves or fronds are edible too and have a natural sweetness.
Fennel seeds are aromatic and slightly sweet, with a flavor similar to anise.
The bulbs are crunchy and juicy, with a fresh, milder flavor.
What are the culinary uses for Fennels ?
It is a highly aromatic and flavorful herb with culinary and medicinal uses.
Fennel seeds are anise like in aroma and are used as flavorings in baked goods, meat and fish dishes, ice cream, alcoholic beverages and herb mixtures .
The bulb, foliage and seeds of the fennel plant are widely used in many of the culinary traditions of the world.
Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages.
For cooking green seeds are the best.
The bulb is a crisp, hardy root vegetable and may be sautéed, stewed, braised, grilled or eaten raw.
Fennel features predominantly in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes.
Many cultures in the Indian subcontinent and the Middle East use fennel seeds in their cooking.
Fennel is one of the most important spices in Kashmiri Pandit and Gujarati cooking.
What are the health benefits of Fennels ?
Here are 10 benefits of fennel and fennel seeds, all based on science.
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Highly nutritious
2.
Contain powerful plant compounds
3.
Fennel seeds may suppress appetite
4.
Can benefit heart health
5.
May have cancer-fighting properties
6.
May benefit breastfeeding women
7.
Other potential benefits
8.
May have antibacterial properties
9.
May reduce inflammation
10.
May benefit mental health
10.
May benefit mental health
.