Fennel is both a herb and a spice. All of the plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds. Originally a native to the Mediterranean, Fennel is an ancient and common plant known to the ancient Greeks and spread throughout Europe by Imperial Rome. Also grown in India, the Orient, Australia, South America and has become naturalized in the US. Called the “meeting’ seed” by the Puritans who would chew it during their long church services. The name derives from the Latin foeniculum, meaning “little hay”. Fennel seeds will split into two, with one often remaining on the stalk. Seeds are 4 -8 mm (1/8 - 5/16 inches) long, thin and curved, with colour varying from brown to light green (green being superior).
Smoky Fennel's lacy bronze foliage is an outstanding ornamental in the garden and in containers. Feathery fronds have a strong licorice taste that adds flavor to salads, fish and egg dishes. Harvest seeds in the fall. Self-sows.
