Fennel Root

Species name: Foeniculum vulgare azoricum

Fennel root is native to the coast of the Mediterranean. The name is derived from the Latin foeniculum, meaning ‘Tittle hay,” most likely referring to its fine, feathery strands. It was spread throughout Europe by Imperial Rome. It is now grown in India, Australia, and South America and is naturalized in the United States. It has a bulb-shaped white base that is slightly divided. Each side of the bulb has two to three thick, flat layers. Fennel tastes like anise and is used often in Italian and French cuisine, in particular with fish. It is also used in distilling absinthe, aquavit, and gin.