Fennel

Fennel is a tall plant with feathery foilage and yellow flowers that turn into seeds. It is thick perennial root stock and there are several varieties. The common fennel is stouter and has a taller tubular. The leaves of the common fennel are less divided than the other fennel plants. The bulbs of the fennel are white and tender and are used in salads, soups with fish and meat and braised as a vegetable. They have an aniseed flavour. Other types of fennel are wild and sweet . These are cultivated for their seeds and leaves and are used to make teas, added to soups and stews, bread and puddings. They have a very strong aniseed flavour. Fennel is ...  Read the complete review

This review is about the herb Fennel, a very useful herb not only in the kitchen but also for medicinal purposes. Ill keep on doing the herb as it seems a lot of people are printing them out and saving them for future reference. I am just glad to help and I also enjoy knowing people like reading my reviews. Fennel - Foeniculum vulgare ***The Plant*** The herb Fennel is also known as Sweet fennel, large fennel and wild fennel. It grows well in Europe where the weather is warm and is also found in western USA. The ancient Greeks thought very highly of fennel and were used as a slimming aid and to treat other illnesses. The ...  Read the complete review

Before writing this op I conducted a (non-representative) survey: do my British online friends know, grow, eat fennel? The result: they all know it, some grow it, nobody eats it. Why do people grow fennel in their gardens if they don’t eat it? Well, Foeniculum, the name given to this plant by the Romans (it’s derived from the Latin word foenum = hay) is a decorative addition to the herbaceous border, it can grow up to a height of 1,50 m and has umbels of tiny yellow flowers and dark green or bronze wispy leaves, when touched or rubbed between the fingers the plant exudes a pleasant anise-like flavour. The Romans valued the young shoots as vegetable, ...  Read the complete review

Fennel is easy to grow from seed sown straight into the earth, doing best in a sunny spot. Once it is established it will self seed and pop up by itself year after year. The plants have attractive frondy leaves and large white or yellow flower heads, a bit like cow parsley. They reach about three foot. This herb is worth growing purely for its appearance and rich aniseedy fragance but, if you are interested in using it, has a whole range of medicinal and some culinary uses. Traditionally Fennel has been used to settle the stomach and ease heartburn and indigestion. It is also reputed to help asthma and Culpepper suggests it might be of use to ...  Read the complete review

A very common plant in the Mediterranean and is easy to recognise by its fragrant feathery leaves and one type has a bulbous stem which provides a delicious vegetables. Like many herbs and spices fennel was once used medically and fennel boiled in water for 15mins is used to treat inflamed or tired eyes. It used to be hung over doors on Midsummer’s Eve to ward off spirits. The seeds once chewed prevent a feeling of hunger and was used in the olden days as a method of dieting. Fennel needs to be sown in the spring and should be kept away from Dill other wise it will cross-fertilize. The soil needs to be well drained and in a sunny spot. The leaves ...  Read the complete review