What is fennel called in America?

What is fennel called in America?

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Several cultivars of Florence fennel are also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabeled as “anise”.

What family is fennel in?


Where is fennel grown in the US?

Fennel Geography Most US-grown Florence fennel comes from California and Arizona, although fennel is considered a minor crop here in the US.

What is another name for fennel?

Fresh fennel, also known as Sweet Anise, Finnochio, Florentine Fennel, and Florence Fennel is an aromatic vegetable, garnish, and flavoring.

Is fennel native to North America?

Fennel is a member of the Apiaceae (carrot or parsley family) and is related to cumin, dill, caraway and anise, all of which bear aromatic fruits that are commonly called seeds. It is native to southern Europe but is now naturalized in northern Europe, Australia and North America and is cultivated around the world.

Is licorice the same as fennel?

Anise is an annual and fennel is a perennial. They both are used for their licorice flavor, which comes from the essential oil called anethole found in their seeds. Fennel also has a licorice flavor, but one that is less sweet and not as intense.

What country is fennel from?

Native to southern Europe and Asia Minor, fennel is cultivated in temperate regions worldwide and is considered an invasive species in Australia and parts of the United States.

Is fennel toxic?

Fennel (Foeniculum vulgare), in normal food uses, is not toxic. Nor does it present toxicity in suitable medicinal uses. On the other hand, a number of possible side effects and contraindications have to be taken into account, especially in sensitive people, such as children and pregnant women and during breastfeeding.

Is Dill related to fennel?

Dill and Fennel are notorious herbs, lauded for their medicinal talents. Their stage names may be Dill and Fennel, but their mothers call them Anethum graveolens and Foeniculum vulgare (shhh, don’t tell anyone). Both are in the family of aromatic plants that have hollow stems, commonly known as umbellifers.

Is anise same as fennel?

Fennel and anise have similar, licorice-like flavors. The flavor is similar to anise, but much milder, sweeter and more delicate. Fennel seed, usually dried and used to flavor sausage, comes from a related plant called common fennel. Anise is classified as a spice.

Is fennel native to California?

Fennel is native to southern Europe and the Mediterranean region where it has been cultivated for centuries for culinary and medicinal properties. In California, it presumably escaped cultivation in the mid-1800s. In California, it is found in open areas within many vegetation types, especially near the coast.

How did fennel come to the US?

Foeniculum vulgare subsp. Most commercial fennel seed in the United States is imported from Egypt.

What is fennel?

As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century.

Where does fennel grow in the US?

Cultivation and uses. It propagates well by seed, and is considered an invasive species and a weed in Australia and the United States. In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats.

What is the difference between Florence fennel and wild?

Florence fennel ( Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb -like structure. It is of cultivated origin, and has a mild anise-like flavor, but is sweeter and more aromatic. Florence fennel plants are smaller than the wild type.

Do Finnish consumers take bioactive compounds from fennel?

“Intake of selected bioactive compounds from plant food supplements containing fennel (Foeniculum vulgare) among Finnish consumers”. Food Chemistry. 194: 619–25. doi: 10.1016/j.foodchem.2015.08.057.