Fennel

Foeniculum vulgare

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Fennel

Fennel seed

A perennial plant which looks very much like dill but is quite different in flavour. Both leaves and seeds are used, and the leaves are best used fresh, finely chopped, in mayonnaise, vinaigrette sauces, salads and soups. Fennel seeds have a slight aniseed taste and can be used in a wide range of dishes from apple pies to curries.