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 riverbanks. It is a highly aromatic and flavorful herb with culinary and medicinal uses, and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits, which are often mistermed “seeds”. Its aniseed flavor comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.
Ground Fennel: Popular Cuisine(s): Italian, English, French, Chinese, Indian, German, Greek
Try It In/With: Sausages, fish dishes, tomato sauces, poultry, sauerkraut, breads, curries, teas, pastries and liquors. Uses: Fish, sausage, liquors, baking, breads and cakes. Ground fennel adds a mysterious element to a marinara or tomato sauce,which will go with any type of pasta.
1.2 oz. & 3.4 oz.