Fennel celery
On this Wikipedia the language links are at the top of the page across from the article title. This article is fennel celery the plant Foeniculum vulgare. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.
Foeniculum vulgare is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2. Its leaves are similar to those of dill but thinner. 50 tiny yellow flowers on short pedicels. Since the seed in the fruit is attached to the pericarp, the whole fruit is often mistakenly called “seed. Pavela et al 2016 find the EO to be insecticidal.
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Some plants in the Apiaceae family are poisonous and often difficult to identify. Mediterranean region and is only occasionally grown in gardens elsewhere. Other species of the genus Ferula are also called giant fennel, but they are not culinary herbs. Lomatium species, useful medicinal relatives in the parsley family. Most Lomatium species have yellow flowers like fennel, but some are white-flowered and resemble poison hemlock.
Lomatium is an important historical food plant of Native Americans known as ‘biscuit root’. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Foeniculum vulgare ‘Purpureum’ or ‘Nigra’, “bronze-leaved” fennel, is widely available as a decorative garden plant. Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. Fennel was prized by the ancient Greeks and Romans, who used it as medicine, food, and insect repellent. Fennel tea was believed to give courage to the warriors before battle. According to Greek mythology, Prometheus used a giant stalk of fennel to carry fire from Mount Olympus to Earth.
Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Europe and became, by the late 19th century, a popular alcoholic drink in France and other countries. Percentages are roughly approximated using US recommendations for adults. 47 g of fat, and 17. 28 g of dietary fiber and 9. The 235g bulb provides 115 mg of calcium, 1.
72 mg of iron, 40 mg of magnesium, 188 mg of phosphorus, 973 mg of potassium, 122 mg of sodium, trace amounts of zinc, copper, and selenium, 28. Dried fennel fruits are typically used as a spice and usually are eaten only in minute quantities. The bulb, foliage, and fruits of the fennel plant are used in many of the culinary traditions of the world. Fennel fruits are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also a flavoring in some natural toothpastes.
The fruits are used in cookery and sweet desserts. Many cultures in India, Afghanistan, Iran, and the Middle East use fennel fruits in cooking. In Iraq, fennel seeds are used as an ingredient in nigella-flavored breads. Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian salads, or it can be braised and served as a warm side dish.
