Author: Mill.
Bibliography: Gard. dict. ed. 8: Foeniculum no. 1. 1768
Year: 1768
Status: accepted
Rank: species
Genus: Foeniculum
Vegetable: True
Observations: Medit. to Ethiopia and W. Nepal
Fennel, scientifically identified as Foeniculum vulgare, is an aromatic and flavorful herb that belongs to the Apiaceae family. This perennial plant has a rich history and grows in a variety of climates stretching from the Mediterranean region to Ethiopia and even extending to Western Nepal. Recognized for its feathery leaves and bright yellow flowers, fennel has become an essential culinary and medicinal herb across different cultures throughout the centuries.
The versatile nature of fennel allows it to thrive in diverse environments, often found in fields, gardens, and even the wild. The plant typically grows to a height of 2 meters with hollow stems, and its leaves are finely dissected, giving it a delicate appearance. Its seeds, harvested from the flower heads, are particularly noted for their sweet, anise-like flavor, making them a popular spice in various cuisines.
Historically, fennel has been highly esteemed not just for its culinary applications but also for its medicinal properties. Ancient civilizations, including the Greeks and Romans, utilized fennel for its purported health benefits. It was believed to aid digestion, relieve bloating, and act as a diuretic. During the medieval period, fennel was hung over doors to ward off evil spirits, reflecting its deep-rooted presence in folklore and traditional practices.
Culinarily, both the bulb and seeds of the fennel plant are edible and are frequently incorporated into dishes around the world. In Mediterranean cuisine, the crunchy bulb is often sliced thin and added to salads, providing a refreshing and crisp texture. The seeds are widely used in meat rubs, bread, and desserts, infusing food with their distinctive flavor.
The comprehensive study of fennel was documented in “Gard. dict. ed. 8: Foeniculum no. 1. 1768,” authored by Mill., offering an in-depth look into the characteristics and uses of this multifaceted herb. Over the years, fennel has not only sustained its relevance in culinary arts and traditional medicine but has also piqued the interest of modern scientific research, investigating its potential antioxidant, anti-inflammatory, and antimicrobial properties.
In conclusion, Foeniculum vulgare, or fennel, stands out as a valuable plant with a remarkable history and numerous applications. Its journey from the Mediterranean to regions as far as Ethiopia and Nepal underscores its adaptability and significance across different cultures and generations.
Dan: almindelig fennikel, fennikel
Deu: echter fenchel, fenchel
Eng: fennel, sweet fennel, aniseed-weed, venkel
Por: erva-doce, funcho, funcho-amargo, funcho-de-cabeça, funcho-doce
Ces: fenikel oby, fenykl obecný
Fra: fenouil, fenouil commun
Ita: finocchio
Swe: fänkål, fänkol
Spa: hinojo
Lav: parast
Ara: shamar
Nld: venkel
Cym: ffanigl, ffenigl, ffenigl cyffredin, ffenigl trymsawr, ffunell, gwewyrllys, llysiau’r gwewyr
En: Fennel, Aniseed-weed, Sweet fennel, Common fennel, Adas, Aḍḍhâs, Venkel, Wild Fennel, Bronze Fennel, Giant Fennel, Sweet cumin
Af: Vinkel
Sq: Maraja
Ar: Shamar, شمرة شائعة, شمار, Razianaj, Shamaar, Shamraa, Shoumar, Shumar, Bisbas, رازيانج, شمر, شمرا, شومر, شومَر, شَمَار, شَمْا
Hy: Հոռոմ-սամիթ սովորական
As: চফ
Az: Adi razyana
Ba: Фенхель үләне
Eu: Mihilu
Be: Фенхель звычайны, Фэнхель звычайны
Bn: মৌরি
Bs: Komorač
Br: Lost-louarn
Bg: Резене
My: စမုန်စပါး
Ca: Fenoll, Fonoll
Ce: Йиппар
Zh: Hui xiang, 茴香
Kw: Fenoghel
Co: Finochju
Hr: Komorač
Cs: Fenykl obecný, Fenikel oby
Da: Almindelig Fennikel, Fennikel
Dv: ދަވިއްގަނދު
Nl: Venkel
Eo: Ordinara fenkolo
Et: Harilik apteegitill
Fi: Fenkoli, Maustefenkoli
Fr: Fenouil, Fenouil commun, Aneth doux
Gl: Fiúncho
Ka: Დიდი კამა
De: Fenchel, Purgier-Lein, Echter Fenchel, Gemeiner Fenchel, Gewürzfenchel
El: Μάραθο
Gu: વરિયાળી
Ht: Anis
He: שומר פשוט
Hi: सौंफ
Hu: Édeskömény
Is: Fennikka
Io: Fenikulo
Id: Adas
Ga: Finéal
It: Finocchio, Finocchio comune, Finocchio commune
Ja: Ui-kyō
Jv: Adas
Kn: ಸೊಂಪು
Kk: Волош аскөгі
Ko: 회향
Ku: Rizyane
Lv: Fenhelis, Parast
Lt: Paprastasis pankolis
Lb: Fenchel
Mk: Морач
Ms: Pokok Adas
Ml: പെരുംജീരകം
Mt: Bużbież
Mr: बडीशेप
Ne: सुप
No: Fennikel
Or: ପାନମଧୁରୀ
Os: Агъунцъагæ
Pa: ਮੇਥੀ
Fa: رازیانه
Pl: Fenkuł włoski
Pt: Funcho, Erva doce, Erva-doce, Funcho-amargo, Funcho-de-cabeça, Funcho-doce
Qu: Inuhu
Ro: Fenicul
Ru: Фенхель обыкновенный
Sc: Fenugu
Sr: Коморач
Sd: وڏڦ
Si: මාදුරු
Sk: Koper, Fenikel obyčajný
Es: Hinojo, Eneldo, Navadni komarček, Hinojo común
Su: Adas
Sv: Fänkål, Fänkol
Tl: Haras
Zh-tw: 茴香
Tg: Бодиён, Зираи сафед
Ta: பெருஞ்சீரகம்
Te: సోంపు
Th: ผักชีล้อม
Tr: Rezene
Uk: Фенхель звичайний
Ur: سونف
Cy: Ffenigl, Ffanigl, Ffenigl Cyffredin, Ffenigl Trymsawr, Ffunell, Gwewyrllys, Llysiau’r Gwewyr
© copyright of the Board of Trustees of the Royal Botanic Gardens, Kew.
© copyright of the Board of Trustees of the Royal Botanic Gardens, Kew.
© copyright of the Board of Trustees of the Royal Botanic Gardens, Kew.
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Growth habit: Forb/herb
Ph maximum: 8.0
Ph minimum: 7.5
Light: 7
Atmospheric humidity: 4
Bloom months: [‘jul’, ‘aug’, ‘sep’, ‘oct’]
Soil nutriments: 8
Soil salinity: 1
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