Description

Fennel is an upright perennial herb that grows three to ten feet tall. The plant contains thick, ribbed, hollow stems that grow from its rooted bulb (known as the crown). Green branches and feathery foliage sprout off the stems. As the plant matures it creates an umbrella-shaped cluster of bright yellow flowers. Every element of the fennel plant from crown to flower is edible. It has a sweet, licorice-like flavor and citrus notes. Fennel is often harvested for its smaller bulbs, which are the most fragrant and succulent. Fennel is used in fish dishes, soups, and stews, and Fennel seed is used in sausage. Fennel bulbs are used raw in salads or steamed. Fennel has a sweet taste that resembles the flavor of Anise and licorice. The leaves have a stronger taste than the bulb.

Fennel is a rich source of dietary fiber, folate, vitamins A, B6, B9, and C and minerals such as magnesium, iron, calcium, phosphorus, potassium, and copper.