Wednesday, October 15, 2008

Fennel (Foeniculum vulgare)

(Pic from Wikipedia Commons.)
Use the young leaves as a culinary herb.

The stalks can be candied. The seeds can also be made into sweets.

Dyers value fennel as a natural source of greens and yellows.

Medicinally, it is often used for stomach complaints.

Fennel links:
Plants for a Future database
Google Images


Giffy said...

I'm surprised that you haven't said anything about roasting/cooking the bulbs. They sell them for a pretty penny at the supermarket, or are they a different type of fennel?

Johanna Knox said...

HI Giffy - oh, you're right. I should do more work on this fennel entry! I don't personally like fennel - it makes me feel ill, so I'm afraid I've neglected it a bit here! But I will get onto it ...