Fennel

The herb fennel is not to be confused with the plant Florence fennel. 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).
 
Warm, sweet and aromatic with a flavour similar to a mild anise. Seeds can be used whole or ground in a spice mill or mortar and pestle. Store away from light in airtight containers.
 
Fennel leaves are often used in French and Italian cuisine’s sauces for fish and in mayonnaise. In Italy fennel is also used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes. The English use fennel seeds in almost all fish dishes, especially as a court bouillon for poaching fish and seafood. It is used to flavour breads, cakes and confectionery. Fennel seeds are also an ingredient of Chinese Five Spices and of some curry powders. Several liquors are flavoured with fennel, including fennouillette, akvavit, gin and was used in the distilnation of absinthe. (Family: Carrot, Apiaceae)