Fennel vs celery

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This article is based on scientific evidence, written by experts and fact checked by our trained editorial staff. Our team includes licensed nutritionists and dietitians, certified health education specialists, as well as certified strength and conditioning specialists, personal trainers and corrective exercise specialists. Our team aims to be not only thorough with its research, but also objective and unbiased. You may know of it as a flavoring agent in sambuca and absinthe, or maybe your grandmother sliced fennel bulb for you as a remedy for gassiness and indigestion.

It turns out fennel has actually been used for its nutritious properties since ancient times, and it plays an important role in traditional medicine. In the ancient world, the Romans, Greeks and Egyptians used fennel as part of their ceremonies. It served as a symbol of wellness and pleasure. It has also been valued for its ability to soothe digestive complaints for thousands of years.

Today, this popular vegetable continues to be one of the most widely used herbal plants. Fennel essential oil and all parts of the plant are used for cooking, baking and as medicine for more than 40 types of disorders. With its anti-inflammatory, antimicrobial, antiviral, anti-tumor and antispasmodic properties, just to name a few, it’s obvious why fennel has been viewed as a valuable plant for thousands of years. Fennel is a celery-like winter vegetable with an interesting licorice-like flavor. Although the taste may take some getting used to at first, fennel provides an enormous amount of health benefits. The plant originated in the Souther Mediterranean region and through cultivation began to grow wild throughout the Northern, Eastern and Western hemispheres. The scientific name for fennel is Foeniculum vulgare.