Fennel, which has a delicate sweet aroma, is used as a spice (the seed), an herb (the leaves) and a vegetable (the bulb). It is also known as Florence Fennel or Finocchio, Roman Fennel, and Common Fennel. The seed is a primary ingredient in the classic French blends of Herbes de Provence.
Common Fennel produces the oval-shaped green-colored seeds. It does not have a bulb. Finocchio (Italian for Fennel) aka Florence Fennel has a bulb which is eaten as a vegetable.
In the garden, Fennel attracts bees and butterflies.
It is indigenous to Southern Europe. Fennel is grown throughout the Mediterranean region, and the United States.
Fennel leaves and seeds are good for foods like: beef, breads, celery, cheese dishes (dips, fondues, soufflés, spreads), chicken, eggs, fish, lamb, meatloaf, pasta, pork, rice, salmon, seafood, soups, stews, stuffing, tomatoes, turkey, veal, and vegetables (carrots, corn, cucumbers, peas, potatoes, onions, squash).
It can help aid digestion. Fennel tea has been used for hundreds of years as an herbal remedy for relieving bloating and gas.
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