Fennel

Common name for Foeniculum vulgare. Florence (Florentine) fennel serves as a vegetable; what is eaten, raw or cooked, is a false bulb made up of swollen leaf bases. It has an aniseed flavour and provides potassium and selected vitamins. Fennel seeds are harvested as a spice and a source of essential oil. The bulb’s crisp texture suits salads and braising, while the fronds serve as a herb; all parts share the aniseed note of anethole. Florence fennel differs from sweet fennel grown for seed. Post-harvest, the cut bulb browns readily, so modified-atmosphere packaging extends shelf life in the fresh-cut trade.