Fennel Fennel Fennel ("Foeniculum vulgare") is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Fennel
Fennel as 'biscuit root'. Most "Lomatium" spp. have finely divided, hairlike leaves; their roots have a delicate rice-like odor, unlike the musty odor of hemlock. "Lomatium" species tend to prefer dry rocky soils devoid of organic material. The aromatic character of fennel seeds derives from volatile oils imparting mixed aromas, including trans-anethole and estragole (resembling liquorice), fenchone (mint and camphor), Limonene, 1-octen-3-ol (mushroom). Other phytochemicals found in fennel seeds include polyphenols, such as rosmarinic acid and luteolin, among others in minor content. Fennel Fennel ("Foeniculum vulgare") is a flowering plant species in the carrot family. It is a hardy, perennial herb