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Fennel
Fenouil
Appears in
Published 2010
Scientific name: Foeniculum vulgare
Available forms: Fresh leaf and whole seed
Native to India and Egypt, the fennel plant grows up from an edible bulb. (For the culinary importance of the bulb, see the Vegetables section.) It has feather-like leaves and hollow stems that are topped by clusters of small yellow flowers.
From these flowers tear-dropped shaped seeds are produced. Ranging from green to brown, the seeds have an anise-like flavor that can be found, for example, in curry and Northern European rye breads.