Fennel |
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| Common Name | Fennel |
| Scientific Name | Foeniculum vulgare |
| Common names for Fennel are Wild Fennel, Sweet Fennel, Fenkel, and Large Fennel. Fennel grows wild in the Mediterranean area and in Asia Minor, but is extensively naturalized and cultivated in the United States. Like its close cousin dill, it was also used in medicine and sorcery, and it was mentioned frequently by Pliny. Both the seed and root are considered excellent stomach and intestinal remedies. Fennel is believed to arouse appetite, to relieve spasms, flatulence, colic, and abdominal cramps, and to expel mucous accumulations. The seeds have been a symbol of heroism. Seed tea boiled in barley water is thought to stimulate the flow of milk in nursing mothers. | |
| Plant | Perennial, but most gardeners grow it as an annual or biennial. The leaves are feathery and grow on hollow, fleshy stems. Flat umbels of yellow flowers grow at the ends of stems that rise above the foliage. The vulgare variety is grown for its seeds and leaves. Others are grown for their roots (finocchio) or stems (carosella). |
| Height | To 5 feet. |
| Soil | Light, well-drained, good garden soil, preferably lime-rich. |
| Exposure | Full sun. |
| Propagation | Seeds sown in spring during the third lunar phase for a fall seed harvest. Also, by root division. |
| Care | Thin seedlings to about 1 foot apart. Fennel does not transplant easily. Tall plants must be sheltered from the wind or staked when 18 inches tall. |
| Part used for Tea | Seeds, picked before they scatter at the touch. Also, leaves picked before the plants have blossomed. |
| Taste | Delightful, reminiscent of anise, peppermint, and licorice. |
| How to Brew | LEAVES, BY INFUSION: Pour 1 cup of boiling water over 2 teaspoons of dried leaves or 3 teaspoons of fresh leaves. Steep to taste. SEEDS, BY DECOCTION: Crush 1 tablespoon of seeds, and add to 2 cups of boiling water. Reduce temperature, and allow mixture to simmer gently for 5 to 10 minutes. |
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