Fennel - Common

Also known as Large, Sweet and Wild Fennel.

From the family Apiaceae.

Native to the Mediterranean area, fennel was considered a magical herb that could ward off evil. It is referenced in the myths and folklore of many countries. The name derived from the Latin foenum meaning 'hay'. Every part of the plant is edible. Roman warriors and gladiators ate fennel with their meals to increase their fighting strength and courage. The wreaths worn by victors after combat in the arena were made of fennel. Ladies and athletes ate the seeds as a health food to prevent obesity, as it stills the pangs of hunger. In medieval Europe fennel wreaths were hung above doorways on Midsummers Day to keep witches away and in the Pyrenees, they were fastened on to rooftops for protection against evil magic. In the Middle Ages it was used to deter insects.

Pick young stems and leaves and use as required. Freeze leaves or infuse in oil or vinegar. Collect ripe seeds for sowing or drying. Dig up bulbs in autumn.

The liquorice flavoured plant is used in sauces, soups, stews, salads and as a garnish for fish. The young stems can be eaten like celery, or added to barbecues and the roost can be boiled as a vegetable and sliced or grated raw into sandwiches or salads. The seeds can be used whole or ground in desserts, breads, cakes, cookies, teas and beverages, or to spice lamb, pork and vegetables.

Warning: Do not take excessive doses, the essence can cause convulsions and disturb the nervous system. Avoid internal use during pregnancy.

The seeds and leaves can be used in facial steams and baths for deep cleansing. A compress soaked in tea can ease inglamed or sore eyes. An infusion of ground stems is used for cleansing and medicating the skin. Can be used to make a bright yellow or gold dye.