Fennel (Foeniculum vulgare)

Other names: Anethum dulce, Anethum foeniculum, Selinum foeniculum, walnut dill, sweet dill, sweet fennel, bitter fennel, Roman dill, bread spice, dodder, funcha

Harm score: 1 (Natural substances)

Fennel, also known as Roman dill, fennel, sweet fennel or bread spice, is an herb belonging to the myrrh family. It is an annual plant native to the Mediterranean region, where it has been used since ancient times. It is characterised by its feathery leaves and compound clusters of tiny yellow flowers that grow on tall stems. Fennel is seed propagated, drought tolerant and can be grown on poorer soil substrates.

In the world of gastronomy and food production, fennel is used very often. Its leaves are used in the preparation of various dishes such as soup, while its seeds are added to bread and other bakery products for their aromatic aroma and flavour. The young shoots and bulbs of fennel can also be eaten raw as part of salads. In addition, fennel is also used in the alcohol industry. The seeds are used to produce certain types of liqueur, such as Italian sambuca or Greek ouzo. Fennel essential oil itself is used in the perfumery and cosmetics industry for its distinctive and impressive aroma. At the same time, fennel is also used in medicine, where it has a wide range of uses - it aids digestion, relieves abdominal pain, is effective against coughs and much more.