Fennel; Fennel seed

Fennel is a tall, hardy plant with feathery leaves. It is native to the Mediterranean but has been used as an herb, spice, and vegetable throughout much of Europe since the time of the Roman Empire. Fennel was introduced to America by early European immigrants and today grows wild in many temperate climates along roads and in sunny meadows. There are two main types of fennel. The perennial (common fennel), also known as Roman fennel, is the source of the small, oval, greenish-brown seeds sold whole or in ground form. Fennel seeds are used in many ethnic breads, crackers, sausages, and savory dishes. The Florence fennel, also called finocchio, is an annual that looks very much like the common type but is smaller in size. It contains a swollen bulblike base and is cultivated throughout southern Europe and in the United States. This type is used as a vegetable, both raw and cooked, and its feathery foliage is used as a garnish much like fresh dill. Florence fennel has a light, sweet anise flavor and is sometimes erroneously labeled sweet anise. As is true of most spices and herbs, both ground fennel and fennel seeds should be stored in airtight containers in a cool, dry location.