Definition of Fennel

Fennel is both a vegetable and an herb. It has a meaty white bulb that makes a tasty side dish and a green, leafy top suitable for herbal flavoring. This Italian vegetable, also known as anise or finocchio, has a range of uses and offers nutritional and medicinal benefits as well.

Growth

Fennel is available in two varieties -- bulbing and non-bulbing. The leafy tops and stalks of non-bulbing varieties are commonly used, as are the seeds produced by the flower heads that develop in maturity. This perennial vegetable grows to a height of 4 to 5 feet and requires full sun for best growth.

Culinary Use

The end fennel plant is edible and imparts a licorice-like flavor. In addition to using the fronds at the top of the plant as an herb, you can eat the stalks and bulb raw or cooked. The seeds from the flower heads are considered a spice. They are often used to flavor pork and other meats. Italian cuisine incorporates fennel into soups, and roasted fennel with olive oil is a common side dish. Fennel also pairs well with fish.

Basic Nutrition

One cup of sliced, raw fennel contains 27 calories, which makes it suitable for low-calorie diets. It contains only trace amounts of fat as well. Fennel does not provide much in the way of protein -- just 1 gram per serving -- and it has only slightly higher carbohydrate quantities: 6.3 grams. The protein and carbohydrates don't contribute much to your daily requirements of 46 to 56 grams of protein and 225 to 325 grams of carbohydrates. However, fennel does serve up 2.7 grams of fiber. This accounts for 7.1 to 10.8 percent of the fiber you should consume each day.

Vitamins and Minerals

Fennel serves as a good source of vitamin C, providing 17 percent of the daily recommended intake. The vitamin C in fennel strengthens your immune system. You'll also take in 10 percent of the potassium you require each day, along with 8 percent of the manganese, 6 percent of the folate and 4 percent of the calcium, iron, magnesium and phosphorus you need daily. One serving of fennel contains lesser amounts of vitamin A, thiamin, riboflavin, niacin, vitamin B-6, pantothenic acid, copper, selenium and zinc.

Medicinal Uses

Research published in the April 2011 issue of the journal "Pediatrics" notes that extracts from fennel may have use in easing symptoms of colic in babies. However, not enough evidence exists to support its widespread use, and more research is needed. An article in the October 2008 edition of "Planta Medica" also notes that fennel seeds may have some use in cancer prevention, although further research is also required. Speak to your physician before taking any part of the fennel plant to treat a medical condition.