Fennel The inflated leaf bases are eaten as a vegetable, both raw and cooked. Several cultivars of Florence fennel are also known by several other names, notably the Italian name "finocchio". In North American supermarkets, it is often mislabeled as "anise". "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. It propagates well by seed, and is considered an invasive species and a weed in
Fennel In Spain, the stems of the fennel plant are used in the preparation of pickled eggplants, ". An herbal tea or tisane can be made from fennel. On account of its aromatic properties, fennel fruit forms one of the ingredients of the well-known compound liquorice powder. In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with a sweetener. In Israel, fennel salad is made of chopped fennel bulbs flavored with salt, black pepper, lemon juice, parsley, olive oil and sometimes sumac. As grouped by the United Nations Food and Agriculture Organization, production data for fennel are combined with