Fennel, known in Greek as Maratho, has been known for millennia and was considered a valued medicinal and culinary herb as far back as antiquity. The Romans spread it throughout their empire; Charlemagne ensured that the plant was grown in imperial courts and monastery gardens. Through European settlers, fennel reached Australia and America, where it was also used as a preservative. Fennel was also known as a magical herb — the tradition of sprinkling seeds along the path of newlyweds still exists today.
Quick facts
| Scientific name | Foeniculum vulgare (bitter fennel), Foeniculum vulgare var. dulce (spice fennel/sweet fennel) |
|---|---|
| Family | Apiaceae |
| Other names | Common fennel, bread seeds, large anise |
| Origin | Mediterranean region |
| Parts used | Fruits (referred to as seeds), pollen |
Cultivation and processing of fennel
Region of cultivation
Fennel is likely native to the Mediterranean region and Western Asia. It is still impossible to determine its exact origin today. Nowadays, fennel is grown in almost all parts of Europe, Turkey, North Africa, the USA, Argentina, Japan, and above all, India. In cultivation, a distinction is made between two types: the mild spice or sweet fennel and the spicy-bitter wild fennel (bitter fennel).
When is fennel harvested?
The seeds of the fennel plant develop in the flower umbels. As soon as the seeds have a gray-green color, the plant is cut and the umbels with the fruits are dried. They are then threshed, cleaned, and sorted.
The fennel plant
The fennel plant is herbaceous, biennial to perennial, with a height of approx. 40 cm to 200 cm. The spice fennel has a pseudo-bulb or shoot bulb, stems with green foliage, and very small yellow flowers from which the fruits develop. The leaves are feathery and resemble those of the dill plant.
Using fennel as a spice
Fennel fruits—also known as fennel seeds—have an intense aroma and should be used sparingly. The channels containing the essential oils run beneath the "ribs" of the fennel fruits. When ground, these channels are opened and the aromas are released. During dry roasting, nutty pyrazine roasting aromas combine with fennel's own notes. The greenery of the plant should not be heated—it is sprinkled fresh over dishes.
What does fennel taste like?
Sweet fennel tastes intense and mildly sweet, slightly reminiscent of anise. Bitter fennel is spicier, somewhat sharper, and bittersweet; its taste is similar to that of celery seeds.
What goes well with fennel?
Vegetable fennel and fennel seeds go well with both savory and sweet dishes: soups, stews, vegetable stir-fries, potatoes, onions, various fish and meat dishes, as well as curries and spice blends. Fennel also works well in fruit chutneys (figs, plums). Fennel lovers enjoy it as a spice in bread, cakes, and pastries. Two European specialties with fennel spice: Italian fennel salami and the Genevan Longeole (raw sausage). Fennel is also used as a botanical in sambuca, gin, liqueur, absinthe, Pernod, pastis, and Greek mastika.
Fennel in spice blends
Fennel is a component of blends such as Five-Spice Powder (South China), Panch Phoron (Bangladesh/Eastern India), and Garam Masala (India). Fennel seeds pair well with:
- Black pepper — warming, spicy note
- Cumin — earthy, bitter aroma
- Nutmeg — similar sweetness
- Cardamom — eucalyptus note
- Anise and star anise — floral nuances
- Cassia cinnamon — to balance bitter notes
- Dill seeds — mint and citrus notes
Caraway, coriander, and garlic are suitable for enhancing the fennel aroma. Fennel also harmonizes with mustard, black cumin, and oregano.
In which country is fennel frequently used?
Fennel is an integral part of Indian cuisine and is also widely used in Mediterranean dishes. Cooking, baking, and flavoring with fennel also occur in Europe, Africa, and America.
How can fennel be substituted?
The flavor of fennel can be approximated using caraway and anise (used sparingly). However, the specific taste of the fennel spice is difficult to replicate.
How should fennel be stored?
To maintain its aroma, fennel should be stored in a dry, cool, and dark place at a consistent temperature. Areas too close to the stove or oven are too warm and humid, while the refrigerator is too damp—both can promote mold growth. Opened and ground spices have a shorter shelf life. Recommendation: use a spice tin labeled with the name and expiration date. Do not season directly from the tin over a hot pot—rising steam can cause clumping and mold. It is better to use a teaspoon.
Buying fennel and other spices
In our shop, you will find fennel and many other hand-selected spices.
