| (species Foeniculum vulgare), perennial or biennial aromatic herb
of the family Apiaceae (Umbelliferae).
Because fennel is grown in dry areas, seed can be sown only after
the spring monsoon. Seeds are ready for harvest when they harden
and turn a greenish gray. The plants are then cut by hand and
dried. The fennel seed has a warm, sweet, agreeable flavor and an
odor similar to licorice and anise seed. Today, the three largest
sources of fennel seed are India, Egypt, and China. The pleasingly
warm, sweet smell and the |
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clean appearance are clear indications of how well Indian fennel
retains its exclusive quality even after drying. Well-known as
'Saunf' Indian fennel is used in food, medicine, liquor and
perfume.
Since ancient times, fennel seed has been enjoyed as a condiment
and valued for its supposed medicinal qualities. The name is
derived from the Latin foenum meaning 'hay.' In ancient Greece, it
was considered a symbol of success.
The cultivated plant is about 3 feet (1 m) tall and has stalks with
finely divided leaves composed of many linear or awl-shaped
segments. The grayish, compound umbels bear small yellow flowers.
The fruits, or seeds, are greenish brown to yellowish brown oblong
ovals about 6 mm (0.25 inch) long with five prominent longitudinal
dorsal ridges. Their aroma and taste are suggestive of anise. They
contain 3 to 4 percent essential oil; the principal components are
anethole and fenchone.
The seeds and extracted oil are used for scenting soaps and
perfumes and for flavouring candies, liqueurs, medicines, and
foods, particularly pastry, sweet pickles, and fish. |
