Fennel

Foeniculum vulgare (Umbelliferae)

Can be found in our Fish & Seafood blend.

A tall, strongly aromatic herbaceous perennial plant, Fennel has slim, leggy stems with grey-green, soft, feathery foliage. It produces thread-like lobes protruding from swollen bases, and yellow flowers in summer. These are followed by small seed pods, similar in shape to an egg. It grows wild on moist wasteland, and is considered an invasive weed in Australia and New Zealand.

Fennel held an honoured position in ancient history, being one of the nine sacred herbs of the Anglo-Saxons. It was used extensively by the Greeks and throughout the Middle Ages, where the roots were boiled and used as vegetables. They also developed its use as an expectorant for the treatment of coughs.

Provençal cuisine uses the dried stalks as an essential ingredient, giving a wonderfully flavoursome edge to their dishes.

The feathery leaf tips are often used as both a flavouring and as a decoration in fish dishes, soups, and baked recipes. A popular herb to use as an infusion, either on its own or with other herbs, giving a refreshing healthy drink, it has properties which aid in the soothing of indigestion and colic.

This is another herb which is commonly used in the production of alcoholic drinks (yes, we are on the hunt for a suitable recipe to share with you – only after it has been vigorously tried and tested, though!), and is also used to fragrance soaps, perfumes and cosmetics.

The seeds are also used to produce oil which has antibacterial properties.

As with all medicinal uses, take advice before using, and avoid large doses.

To store the seeds, cut them in the autumn before they are fully mature, and dry them in a warm environment (an airing cupboard would be suitable, so long as it is not too hot). Once the seeds are thoroughly dry, store them in an airtight container.