Fennel

It is a highly aromatic and flavorful herb with culinary and medicinal uses 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 is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail. Etymology and names[edit] The word "fennel" developed from the Middle English fenel or fenyl. Cultural references[edit] Fennel, from Koehler's Medicinal-plants (1887) As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century.[2] The Greek name for fennel is marathon (μάραθον) or marathos (μάραθος),[3] and the place of the famous battle of Marathon (whence Marathon, the subsequent sports event), literally means a plain with fennels.[4] The word is first attested in Mycenaean Linear B form as ma-ra-tu-wo.[5] ...

Foeniculum vulgare [edit] Familia: Apiaceae Subfamilia: Apioideae Tribus: Apieae Genus: Foeniculum Species: F. vulgare Subspecies: F. v. subsp. piperitum – F. v. subsp. vulgare – Name[edit] Foeniculum vulgare Mill. References[edit] Gard. dict. ed. 8: Foeniculum no. 1. 1768USDA, ARS, Germplasm Resources Information Network. Vernacular names[edit] Afrikaans: Wilde vinkelaragonés: Fenullodansk: FennikelDeutsch: FenchelΕλληνικά: ΜάραθοEnglish: Fennelespañol: Hinojofrançais: Fenouilitaliano: Finocchiolietuvių: Paprastasis pankolisмакедонски: МорачNederlands: Venkelnorsk bokmål: Fennikelpolski: Fenkuł Włoskiportuguês: Funchosuomi: Fenkolisvenska: FänkålTürkçe: Rezenevèneto: Fenocio

Fennel Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel, sliced, raw1.00 cup(87.00 grams) NutrientDRI/DV molybdenum10% This chart graphically details the %DV that a serving of Fennel provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Health Benefits Unique Phytonutrients with Antioxidant and Health-Promoting Effects Antioxidant Protection and Immune Support from Vitamin C Description History How to Select and Store How to Enjoy

Fenchel Fenchel (Foeniculum vulgare), Blütenstand. Fenchel wurde zur Arzneipflanze des Jahres 2009 gekürt. Beschreibung[Bearbeiten] Vegetative Merkmale[Bearbeiten] Generative Merkmale[Bearbeiten] Die doppeldoldigen Blütenstände weisen einen Durchmesser von 5 bis 9 cm auf und enthalten an 2 bis 25 cm langen Stängeln sechs bis 29 (selten bis zu 40) Döldchen. Die kleinen Früchte sind mehr oder weniger zylindrisch und nicht geflügelt mit fünf charakteristischen, breiten, stumpfen Rippen. Die Chromosomenzahl beträgt 2n = 22. Systematik[Bearbeiten] Vom Echten Fenchel oder Garten-Fenchel gibt es drei Varietäten [1]: Gemüsefenchel, Knollen- oder Zwiebelfenchel (Foeniculum vulgare Mill. var. azoricum (Mill.) Die Varietäten unterscheiden sich in ihrer Verwendung und Wuchs. Nutzung[Bearbeiten] Anbau und Ernte[Bearbeiten] Fenchel ist eine alte, ursprünglich mediterrane Kulturpflanze, die in Mitteleuropa gelegentlich verwildert. Krankheiten und Schädlinge[Bearbeiten] Viren: Bedeutende sind nicht bekannt. Fenchelknollen