50 Seeds - Fennel - Foeniculum Vulgare - Culinary Herb

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50 Seeds - Fennel - Foeniculum Vulgare - Culinary Herb

Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised in many parts of the world, especially on dry soils near the sea-coast and on river-banks. It is a highly aromatic and flavourful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be saut¿ed, stewed, braised, grilled, or eaten raw. Fennel seeds are sometimes confused with those of anise, which are very similar in taste and appearance, though smaller.

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