View source for Fennel

{{Taxobox
| name = Fennel
| image = Foeniculum vulgare.JPG
| image_width = 300px
| image_caption = Fennel in flower
| regnum = [[Plantae]]
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Apiales]]
| familia = [[Apiaceae]] (Umbelliferae)
| genus = ''[[Foeniculum]]''
| species = '''''F. vulgare'''''
| binomial = ''Foeniculum vulgare''
| binomial_authority = [[Philip Miller|Mill.]]
}}

{{CMG}}



'''Fennel''' (''Foeniculum vulgare'') is a [[plant]] [[species]] in the [[genus]] ''[[Foeniculum]]'' (treated as the sole species in the genus by most [[botany|botanists]]). It is a hardy, [[perennial plant|perennial]], [[umbelliferous]] herb, with yellow [[flower]]s and feathery [[leaf|leaves]], grows wild in most parts of [[temperate climate|temperate]] [[Europe]], but is generally considered indigenous to the shores of the [[Mediterranean]], whence it spreads eastwards to [[India]]. It has followed [[civilization]], especially where [[Roman Empire|Romans]] have colonized, and may be found growing wild in many parts of the world upon dry soils near the sea-coast and upon river-banks.<ref>[http://www.botanical.com/botanical/mgmh/f/fennel01.html botanical.com - A Modern Herbal | Fennel<!-- Bot generated title -->]</ref> It is a member of the [[family (biology)|family]] [[Apiaceae]]. It is a highly [[smell|aromatic]] and [[taste|flavorful]] [[herb]] with [[cookery|culinary]] and [[medicine|medicinal]] uses, and is one of the primary ingredients of [[absinthe]]. Fennel is used as a food plant by the [[larva]]e of some [[Lepidoptera]] species including the [[Mouse Moth]] and the [[Anise Swallowtail]].
== Appearance ==

Fennel is a [[perennial plant|perennial]] [[herb]], meaning that it grows year-round. It is erect, glaucous green, and grows to heights of up to 2.5&nbsp;m, with hollow stems. The [[leaf|leaves]] grow up to 40&nbsp;cm long; they are finely dissected, with the ultimate segments filiform, about 0.5&nbsp;mm wide. Its leaves are similar to those of [[dill]], but thinner. The [[flower]]s are produced in terminal compound [[umbel]]s 5–15&nbsp;cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The [[fruit]] is a dry [[seed]] from 4–10&nbsp;mm long, half as wide or less, and grooved.<ref name=blamey>Blamey, M. & Grey-Wilson, C. (1989). ''Flora of Britain and Northern Europe''. ISBN 0-340-40170-2</ref>

==Cultivation and uses==
[[Image:Fenouil.jpg|thumb|left|280px|Florence fennel bulbs]]
{{nutritionalvalue 
| name=Fennel, bulb, raw
| kJ=130 
| protein=1.24 g 
| fat=0.20 g 
| carbs=7.29 g 
| fiber=3.1 g 
| sugars= 
| glucose=
| fructose= 
| iron_mg=0.73
| opt1n=[[Manganese]] 0.191 mg  
| opt1v= 
| calcium_mg=49 
| magnesium_mg=17 
| phosphorus_mg=50 
| potassium_mg=414 
| zinc_mg=0.20 
| vitC_mg=12 
| pantothenic_mg=0.232 
| vitB6_mg=0.047 
| folate_ug=27 
| thiamin_mg=0.01 
| riboflavin_mg=0.032 
| niacin_mg=0.64 
| right=1 
| source_usda=1 }}

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and seeds. The flavour is similar to that of [[anise]] and [[star anise]], though usually not as strong.<ref name=katzer>Katzer's Spice Pages: [http://www.uni-graz.at/~katzer/engl/Foen_vul.html?noframes Fennel (''Foeniculum vulgare'' Mill.)]</ref>

The '''Florence fennel''' (''Foeniculum vulgare'' Azoricum Group; [[synonymy|syn.]] ''F. vulgare'' var. ''azoricum'') is a [[Cultivar Group]] with inflated leaf bases which form a [[bulb]]-like structure. It is of cultivated origin,<ref name=grin>Germplasm Resources Information Network: [http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?300219 ''Foeniculum vulgare'']</ref> and has a mild anise-like flavour, but is more aromatic and sweeter. Its flavour comes from [[anethole]], an aromatic compound also found in [[anise]] and [[star anise]]. Florence fennel plants are smaller than the wild type and have inflated leaf bases which are eaten as a [[vegetable]], both raw and cooked. There are several [[cultivar]]s of Florence fennel, which is also known by several other names, notably the [[Italian language|Italian]] name ''finocchio''. In North American supermarkets, it is often mislabelled as "anise".

Fennel has become [[naturalisation (biology)|naturalised]] along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the [[United States]], southern [[Canada]] and in much of [[Asia]] and [[Australia]]. It propagates well by seed, and is considered an [[invasive species]] and a [[weed]] in Australia and the United States<ref>[http://www.co.thurston.wa.us/tcweeds/weeds/fennel.htm Common Fennel<!-- Bot generated title -->]</ref> (see [[Santa Cruz Island]]).

Florence fennel was one of the three main herbs used in the preparation of [[absinthe]], an alcoholic mixture which originated as a medicinal elixir in [[Switzerland]] and became, by the late 19th century, a popular alcoholic drink in [[France]] and other countries. Due to the belief that absinthe possessed [[psychoactive]] properties beyond those of [[alcohol]], it was banned in most countries by 1915, but a recent relaxation of laws governing its production, importation and sale has caused a moderate resurgence in modern day consumption. Fennel itself is known to be a [[stimulant]],<ref>[http://www.rain-tree.com/fennel.htm Database Entry: Fennel - Foeniculum vulgare, Fennel - Foeniculum vulgare, Fennel - Foeniculum vulgare<!-- Bot generated title -->]</ref> although many modern preparations marketed under the name "absinthe" do not make use of it.

===Culinary uses===
[[Image:Koeh-148.jpg|right|thumb|Fennel, from Koehler's ''Medicinal-plants'' (1887)]]
[[Image:Fennel seed.jpg|left|thumb|Fennel seeds]]
The bulb, foliage, and seeds of the fennel plant are widely used in many of the [[cookery|culinary]] traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured [[spice]], brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.<ref name=katzer/> The leaves are delicately flavored and similar in shape to those of dill.  The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw.

Fennel seeds are sometimes confused with those of [[anise]], which are very similar in taste and appearance, though smaller. In [[India]], it is common to chew fennel seed (or ''saunf'') as a mouth-freshener. Fennel is also used as a flavouring in some natural [[toothpastes|toothpaste]]. Some people employ it as a [[diuretic]]. Others use it to improve the milk supply of [[breastfeeding]] mothers, but it has shown neurotoxicity in certain cases<!--Neurotoxicity for the baby, or for the mother?--> where the mother ingested it as an herbal tea to enhance her breast milk.<ref>Rosti, L. A. Nardini, M. Bettinelli, and D. Rosti. Toxic effects of a herbal tea mixture in two newborns. ''Acta Paediatrica''. Vol. 83, 1994:683</ref>

Fennel is most prominently featured in Italian cuisine, where bulbs and fronds appears both raw and cooked in side dishes, salads, pastas, and risottos. Fennel seed is a common ingredient in [[Italy|Italian]] sausages and meatballs and northern European rye breads. 

Many cultures in the [[Indian subcontinent]] and the [[Middle East]] incorporate fennel seed into their culinary traditions. It is an essential ingredient in the [[Bengali cuisine|Bengali]]/[[Oriya cuisine|Oriya]] spice mixture [[panch phoron]] and in Chinese [[five-spice powder]]s. It is known as ''saunf'' or ''mauti saunf'' in [[Hindi]] and [[Urdu]], ''mouri'' in [[Bengali language|Bengali]], ''shombu'' or ''peruncheeragam'' in [[Tamil language]], ''variyali'' in [[Gujarati language|Gujarati]], and ''barishap'' in the [[Malay language]]. 

Many [[egg (food)|egg]], [[fish]], and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and [[Germany|German]] [[salad]]s, often tossed with [[chicory]] and [[avocado]], or it can be [[Braising|braised]] and served as a warm side dish. It may be [[Blanching|blanched]] or [[Marination|marinated]], or cooked in [[risotto]]. In all cases, the leaves lend their characteristically mild, anise-like flavour.

===Medicinal uses===
[[Image:Fennel-seeds.jpg|thumb|right|Fennel seeds close-up]]
Fennel contains [[anethole]], which can explain some of its effects: it, or its [[polymers]], act as [[phytoestrogens]].<ref>Fennel and anise as estrogenic agents, J. Ethnopharmacology PMID 6999244</ref> On account of its aromatic and [[carminative]] properties, Fennel is chiefly used medicinally with purgatives to allay their side effects and for this purpose forms one of the ingredients of the well-known compound Liquorice Powder. Fennel water has properties similar to those of [[anise]] and [[dill]] water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water,' used to correct the flatulence of infants. [[Essential oil]] of Fennel has these properties in concentration. Fennel tea, formerly also employed as a [[carminative]], is made by pouring boiling water on a teaspoonful of bruised Fennel seeds. Syrup prepared from Fennel juice was formerly given for chronic coughs. Fennel is also largely used for cattle condiments. It is one of the plants which is said to be disliked by fleas, and powdered Fennel has the effect of driving away fleas from kennels and stables. <ref>[http://www.botanical.com/botanical/mgmh/f/fennel01.html botanical.com - A Modern Herbal | Fennel<!-- Bot generated title -->]</ref>

==Etymology and history==  
[[Image:Wild fennel flowers.jpg|thumb|Closeup of wild fennel flowers]]
The word ''fennel'' developed from the [[Middle English]] ''fenel'' or ''fenyl'', which came from the [[Old English language|Anglo-Saxon]] ''fenol'' or ''finol'', which in turn came from the [[Latin]] ''feniculum'' or ''foeniculum'', the diminutive of ''fenum'' or ''faenum'', meaning "hay".  The Latin word for the plant was ''[[ferula]]'', which is now used as the genus name of a related plant.

In [[Ancient Greek]], fennel was called ''marathon'' (μάραθον), and is attested in [[Linear B]] tablets as ''ma-ra-tu-wo''. [[John Chadwick]] notes that this word is the origin of the place name [[Marathon, Greece|Marathon]] (meaning "place of fennel"), site of the [[Battle of Marathon]] in [[490 BC]]; however, Chadwick wryly notes that he has "not seen any fennel growing there now".<ref>John Chadwick, ''The Mycenaean World'' (Cambridge: University Press, 1976), p. 120</ref> In [[Greek mythology]], [[Prometheus]] used the stalk of a fennel plant to steal fire from the gods. Also, it was from the giant fennel, ''[[Ferula|Ferula communis]]'', that the Bacchanalian wands of the god Dionysus and his followers were said to have come.<ref> Liddell and Scott, ''A Greek-English Lexicon'', s.v.</ref>

In [[Middle Ages|medieval]] times fennel was used in conjunction with [[St John's wort]] to keep away [[witchcraft]] and other evil things. This practice may have originated from fennel's use as an [[insect repellent]].{{Fact|date=January 2008}}

Fennel is thought to be one of the nine [[herb]]s held sacred by the [[Anglo-Saxons]]. (The other eight are not entirely certain, but were probably [[Artemisia vulgaris|mugwort]] (''Artemisia vulgaris''), [[Plantago major|greater plantain]] (''Plantago major''), [[watercress]] (''Nasturtium officinale''), [[chamomile|wild chamomile]] (''Matricaria recutita''), [[stinging nettle]] (''Urtica dioica''), [[Malus|crab apple]] (''Malus sylvestris''), [[chervil]] (''Anthriscus cerefolium''), and [[Viper's Bugloss|viper's bugloss]] (''Echium vulgare'').)

== Production ==

[[India]] is leader in production of Fennel followed by [[Syria| Syrian Arab Republic]].

{| border="1" cellpadding="3" cellspacing="0" width="100%" class="wikitable" align=left style="clear:left"
! colspan=5|Top Ten Fennel Producers — 2005 
|-
! bgcolor="#DDDDFF" width="30%" | Country
! bgcolor="#DDDDFF" width="25%" | Production (Int $1000)
! bgcolor="#DDDDFF" width="10%" | Footnote
! bgcolor="#DDDDFF" width="25%" | Production (MT)
! bgcolor="#DDDDFF" width="10%" | Footnote
|-
|  || 59,375 || C || 110,000 || F 
|-
| {{SYR}} || 56,676 || C || 105,000 || F   
|-
| {{PRC}} || 18,352 || C || 34,000 || F
|-
| {{MEX}} || 17,543 || C || 32,500 || F 
|-
| {{IRN}} || 16,193 || C || 0,000 || F 
|-
| {{BGR}} || 13,494 || C || 25,000 || F 
|-
| {{MAR}} || 12,415 || C || 23,000 || F 
|-
| {{EGY}} || 11,875 || C || 22,000 || F 
|-
| {{TUR}} || 6,639 || C || 12,300 || F 
|-
| {{CAN}} || 5,398 || C || 10,000 || F 
|-
|colspan=5 style="font-size:.7em"|No symbol = official figure,F = FAO estimate, * = Unofficial figure, C = Calculated figure;<br>
Production in Int $1000 have been calculated based on 1999-2001 international prices<br>
Source: [http://www.fao.org/es/ess/top/commodity.html?lang=en&item=951&year=2005 Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision]
|}
{{-}}

==References==
{{Commons|Foeniculum vulgare}}
<references/>

==External links==
*[http://whfoods.org/genpage.php?tname=foodspice&dbid=23 Fennel in nutrition, health, cooking]

{{Herbs & spices}}

<!--[[th:ยี่หร่า]] this interwiki is pointing to an article on an entirely different species; fennel is not "yira" (ยี่หร่า) but "maiklai yira"-->

[[Category:Apiaceae]]
[[Category:Leaf vegetables]]
[[Category:Spices]]
[[Category:Absinthe]]
[[Category:Edible nuts and seeds]]
[[Category:Medicinal plants]]

[[ar:شومر]]
[[bg:Резене]]
[[ca:Fonoll]]
[[cs:Fenykl obecný]]
[[da:Fennikel]]
[[de:Fenchel]]
[[el:Μάραθο]]
[[es:Foeniculum vulgare]]
[[eo:Fenkolo]]
[[fr:Fenouil]]
[[gl:Fiúncho]]
[[id:Adas]]
[[is:Fennikka]]
[[it:Foeniculum vulgare]]
[[he:שומר פשוט]]
[[hu:Édeskömény]]
[[ms:Pokok Adas]]
[[nl:Venkel]]
[[ja:フェンネル]]
[[no:Fenikkel]]
[[pl:Fenkuł włoski]]
[[pt:Funcho]]
[[ro:Fenicul]]
[[sq:Maraja]]
[[simple:Fennel]]
[[sk:Fenikel obyčajný]]
[[fi:Fenkoli]]
[[sv:Fänkål]]
[[th:ยี่หร่า]]
[[tr:Rezene]]
[[zh:小茴香]]

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