Fennel

Umbelliferae Foeniculum vulgare Mill.

The condiment fennel is closely related to the vegetable Florence fennel. The plant is an herbaceous perennial, which may be grown as an annual. However, it yields more seed the second and succeeding years. The leaves are pinnate, greatly compounded, and glabrous, with ultimate segments threadlike. The flower head is large. Fresh young leaves and stems are minced and added to sauces used as flavoring in puddings, soups, and with fish. The seeds are the main item of commerce. They are used in cookery, confections, and liquors. Volatile oil from the seeds is used in toilet articles. Seeds are small and oblong. The seed heads are cut and dried before threshing.

Production in U.S.: 21 acres reported, 1954 census.

Use: Flavoring in cookery, liquors.

Part of plant utilized: Seed and oil from seed in commerce. Leaves and young stems locally.