What is fennel?
Part of our Ultimate Guide to Fruits and Vegetables. Click to see more answers to your questions.
Fennel, a perennial herb native to the Mediterranean region, thrives in sunny, well-drained soils. It’s characterized by its feathery foliage and bulbous base, which is used in culinary applications. The plant grows tall, reaching up to five feet in height, with clusters of yellow flowers that attract beneficial insects to gardens. Fennel bulbs are harvested when they reach maturity, typically in late summer or early fall, and are prized for their crisp texture and mild, licorice-like flavor.
In culinary traditions worldwide, fennel finds diverse uses. Its bulb can be eaten raw in salads, where its crunchy texture and subtly sweet taste complement other fresh ingredients like citrus fruits or peppery greens. When cooked, fennel becomes tender and releases a delicate aroma that enhances dishes ranging from soups to roasted meats. Mediterranean cuisines often incorporate fennel seeds, which have a more intense flavor than the bulb and are commonly used as a spice in sausages, breads, and pickles.
Across cultures, fennel holds a significant place in culinary practices. In Italian cuisine, it’s a key ingredient in dishes like finocchio al forno, where sliced fennel bulbs are baked with Parmesan and breadcrumbs. In Indian cooking, fennel seeds are chewed after meals to aid digestion and impart a refreshing flavor. Fennel seeds are an ingredient in curry powders, used in dishes like Malaysian Curry Laksa. Chinese and Middle Eastern cuisines use fennel seeds in spice blends and teas for their aromatic qualities. Try Mussels and Shrimp with Fennel with and Feta. Healthwise, fennel is believed to aid digestion, alleviate bloating, and may have antioxidant properties, making it a valued ingredient not just for its flavor but also for potential health benefits.
Fennel is typically sold in grocery stores and markets worldwide, where it’s available year-round but is most abundant during its peak season from late fall through early spring. It’s usually found in the produce section alongside other herbs and vegetables. Fennel is sold as whole bulbs with stalks and feathery fronds attached. Sometimes, stores also offer fennel seeds in spice aisles or herbal sections, packaged either whole or ground, for use in cooking or as a digestive aid.
