The Fennel Herb

The scientific name for the species of fennel herb we eat is Foeniculum vulgare. It's commonly known as sweet fennel, and you can find it growing wild in more than 30 American states. The U.S. Food and Drug Administration conducted an inspection of fennel seeds and found traces of insect and mammalian excrement in 20 percent of the samples.

History

Native to southern Europe and in areas surrounding the Mediterranean, fennel is often mistaken for celery. The name comes from the Greek word for "marathon." The Greeks and Persians fought a famous battle at Marathon in 490 B.C. on a open field filled with fennel plants.

Characteristics

A member of the carrot family, the fennel herb is a perennial but is often grown as an annual. It grows to heights of four to 10 feet. According to the Purdue University Department of Horticulture, species of fennel cultivated for culinary purposes must exhibit bulbs of high quality that are whole, not split. They should be white, sweet and have a minimum diameter of 5cm. The peak season for fennel harvest is fall and winter.

In the Kitchen

Fennel seeds are used as a seasoning to impart a mild licorice flavor. The bulb of the fennel herb can be eaten raw or cooked. The wispy foliage must be cut from the bulb. You can use it later as a garnish, in a salad or to make soup stock. Slice the bulb in half to remove and discard the center core. Slice and dice the remaining portion. Place it in soups, stews, stir-fries and summer salads. Many Italian recipes call for fennel. To store fennel, place the bulb in a plastic bag, in the crisper section of the refrigerator after you cut off the stalks. Use it as soon as possible, but it should keep for up to four days.

Nutritional Information

The Centers for Disease Control and Prevention provide nutritional information for fennel. One-half cup raw fennel bulb contains no fat, only 1 percent of your daily sodium intake and just 15 calories. It contains 1g each of dietary fiber and protein while providing 2 percent of your daily intake of vitamin A, calcium and iron. Additionally, fennel provides 8 percent of the recommended daily allowance of vitamin C.

Noxious Weed

The fennel herb is considered a noxious weed and invasive species in regions of Washington and California. These species of fennel are not the same fennel used for culinary purposes. It invades grasslands and prairies. Fennel has been frequently planted as an ornamental in these areas, and now the fennel population is difficult to control.