It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In California, fennel can be distinguished from other members of the Umbelliferae by its strong anise-like odor. The flowers are produced in terminal compound umbels 5–15 centimetres (2–6 in) wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. Fennel fruit is also used in the production of akvavit. , Fennel fruits are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. The essential oil is most commonly obtained from Foeniculum vulgare subsp. The flowers are produced Most Lomatium spp. Tarla Dalal. Reference: How to cite this resource - Schoch CL, et al. 40 cm long; they are finely dissected, with the ultimate segments Many publications are from countries that cultivate it (India, Egypt, Russia) and are not written in English. have finely divided, hairlike leaves; their roots have a delicate rice-like odor, unlike the musty odor of hemlock. 20â50 tiny yellow flowers on short stalks. It is an essential Foeniculum vulgare : Source: NODC Taxonomic Code, database (version 8.0) Acquired: 1996 : Notes: Reference for: Foeniculum vulgare ... Common Name: Scientific Name : TSN: In: Kingdom Go to Advanced Search and Report . The fruits are used in cookery and sweet desserts.. It is in leaf all year, in flower from August to October, and the seeds ripen from September to October. Little is known about its introduction to California, where it has become quite abundant. Many species in the family Apiaceae or Umbelliferae are superficially similar to fennel, and some, such as poison hemlock, are toxic, so it is unwise, and potentially extremely dangerous, to use any part of any of these plants as a herb or vegetable unless it can be positively identified as being edible. , The bulb, foliage, and fruits of the fennel plant are used in many of the culinary traditions of the world. Foeniculum vulgare has the capacity to reproduce from both its crown and its seeds. Parsons, W. T. 1973. During the Middle ages fennel … The fruit is a dry seed from 2.0 2.1; Mga sumpay ha gawas. For cooking, green fruits are optimal. Most Lomatium species have yellow flowers like fennel, but some[which?] Many egg, fish, and other dishes employ fresh or dried fennel leaves. , Florence fennel (Foeniculum vulgare Azoricum Group; syn. [+] 60Sa + fr. Foeniculum vulgare Taxonomy ID: 48038 (for references in articles please use NCBI:txid48038) current name. This species requires active management to control and/or eliminate it. filament-like, about 0.5 mm wide.  In 2014, India produced 60% of the world output of fennel, with China and Bulgaria as leading secondary producers (table). , The Greek name for fennel is marathon (μάραθον) or marathos (μάραθος), and the place of the famous battle of Marathon literally means a plain with fennel. Reproduction by root division is common knowledge among gardeners interested in increasing their supply of Foeniculum vulgare. Database (Oxford).  The word is first attested in Mycenaean Linear B form as ma-ra-tu-wo. An herbal tea or tisane can be made from fennel.. Florence fennel or finocchio (UK: /fɪˈnɒkioʊ/, US: /-ˈnoʊk-/, Italian: [fiˈnɔkkjo]) is a selection with a swollen, bulb-like stem base that is used as a vegetable. is what the plant is better known for, and is usually mistakenly It is hardy to zone (UK) 5 and is not frost tender. Care should be taken to wet the plants thoroughly, particularly the crowns (Parsons 1973). Noxious weeds of Victoria. ), which should be applied by spot spraying at a dilution of one part in 400 parts of water. The leaves are similar to those Information on controlling and/or eradicating Foeniculum vulgare infestations is limited. Preserve Selection & Design Considerations: University of California, Jepson Flora Project, http://wiki.bugwood.org/index.php?title=Foeniculum_vulgare&oldid=50286, Center for Invasive Species and Ecosystem Health at the University of Georgia. Seeds are produced during the summer and autumn, and the flowering stems die back during winter to be replaced by new growth in late winter. It is a hardy, perennial herb with yellow flowers and feathery leaves.It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.. Other species of the genus Ferula are also commonly called giant fennel, but they are not culinary herbs. Fennel fruits are the primary flavor component in Italian sausage. As grouped by the United Nations Food and Agriculture Organization, production data for fennel are combined with similar spices – anise, star anise, and coriander. However, restoration may be desirable. of dill, yet slightly thinner in comparison. Fennel is used in Indian cooking. Common name: Fennel, Sweet fennel, Florence fennel, Finocchio • Hindi: ... Botanical name: Foeniculum vulgare Family: Apiaceae (Carrot family) Fennel is a highly aromatic biennial herb, erect, shining green, and grows to 2.5 m tall, with hollow stems. relevant scientific literature for the most reliable information. sweet fennel. The superficial similarity in appearance between these may have led to a sharing of names and etymology, as in the case of meridian fennel, a term for caraway.. Dill has thread-like, feathery leaves and yellow flowers; coriander and caraway have white flowers and finely divided leaves (though not as fine as dill or fennel) and are also shorter-lived (being annual or biennial plants). 300 pp. A fennel tea was believed to give courage to the warriors prior to battle. Fennel is not usually found in grazed pastures and will establish itself only in neglected situations such as roadsides, vacant blocks, headlands, etc. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filament-like, about 0.5 mm wide. More commonly, water systems will spread fennel root systems during times of high water.