Fennel

Common Name

Fennel is both a spice and a vegetable with a long, rich history. In ancient Greek mythology, fennel had a place among the Gods. Linked with the Greek god of food and wine Dionysus, Greek mythology tells that the Gods on Mount Olympus delivered knowledge to humans by means of a fennel stalk stuffed with coal.

Fennel was known however to the Greeks by the name of 'marathon.' The famous Battle of Marathon was reportedly fought in a field of fennel. Pheidippides, it is written, was awarded a bundle of fennel upon delivering the news of the pending Persian invasion.  In India, fennel seeds are known as Saunph.

Fennel is a sweet smelling plant is reminiscent of licorice and anise and is popular throughout the world. In French and Italian cuisine, it has become a staple vegetable served with fish, and the seeds are often found in Italian sausages. Fennel seeds are popular throughout the Middle East and Asia where they are one of the main spices in Chinese five spice powder.

A member of the parsley family, the leaves, stalks and seeds are all edible and can reach heights of just over two meters. Fennel can cross-pollinate with dill, with whom it closely resembles, but the taste becomes less pronounced. Fennel leaves are wispy and green and the plant produces small, yellow flowers bearing seeds. With a taste similar to anise, yet sweeter, fennel is found in many specialty breads including rye, and also in pastries.

Purported Medicinal Qualities*

The seeds and stalks of fennel have properties beneficial to health, making this spice and vegetable a nutritious choice. The benefits can be had by eating whole seeds, drinking fennel seed tea, or by eating the cooked or raw stalk and leaves. For lactating mothers, fennel may encourage the production of breast milk. Fennel is said to have topical and internal cleansing properties. To purify and soften facial skin and impart a rosy glow, pour boiling water over fennel seeds in a large bowl and place face in the steam, but not too close, and taking care not to burn. Natural medicine advocates believe that fennel may also help detoxify the liver after excessive alcohol consumption.

Historically, fennel has been used to:

• Aid digestion
• As an anti-oxidant
• As a source of fiber, vitamin C and potassium
• As a diuretic
• Relieve menstrual cramps
• As an anti-microbial
• Stimulate appetite
• Stimulate the sense

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

A culinary staple in French and Italian cuisines, fennel makes an excellent addition to a variety of different dishes. Fennel's gentle flavors pair exceptionally well with fish and also complements most meats. Toast seeds lightly before cooking to bring out their flavor.  Food for thought:

• To intensify flavour, dry-roast fennel seeds before crushing or grinding.
• Add fennel leaves to a green salad
• Add chopped fennel leaves to boiled or mashed potatoes
• Add fennel seeds to any tomato or cream based pasta sauce
• Add fennel seeds to bread dough or even sweet baked goods
• Add fennel leaves or seeds to stir-fry or curries
• Serve fennel as the main vegetable dish, sautéed with onions or garlic or raw drizzled in olive oil and lemon and seasoned with salt and pepper
• Add seeds or leaves to poultry or seafood marinade

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