Foeniculum vulgare


Common Names: Fennel
Category: Plants
Sub-category: Carrot family

Yellow flowers and feathery leaves. Smells like anise (licorice) when broken. It is erect, green (some cultivars bronze), and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5 to 15 cm wide, each umbel section having 20 to 50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4 to 10 mm long, half as wide or less, and grooved.

Found in herb gardens. Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions.

Primary Flower Color: Yellow
Secondary Flower Color: Yellow
 
Edible Notes: Fennel is widely cultivated for its edible, strongly flavored leaves, stems, and seeds. It is an important component for making the alcoholic beverage absinthe. Fennel is widely available in supermarkets as a fresh vegetable or the seeds in the spices section. Liquor stores in Connecticut now often carry absinthe, which usually contains fennel flavoring.
Warnings: Not known to be dangerous.
Additional Information: https://en.wikipedia.org/wiki/Fennel
Sightings