Fennel is traditionally used for medicinal and culinary purposes. The entire plant is valuable in the medicinal industry; its enlarged base is used as a vegetable; its leaves are used for culinary purposes and its seeds as a spice and for essential oil extraction.
The history of Fennel use dates back to ancient times when Roman warriors were said to have consumed Fennel to make them strong and ready for battle. Fennel is best known for its distinct licorice aroma and taste.
In early Sanskrit writings, fennel was known as madhurika and its cultivation in India is thought to date back at least to 2000 BC. The bulb, foliage and seeds of the fennel plant are potential sources of different nutrients and thus all are widely used both raw and cooked in side dishes, salads, pastas, vegetable preparations, sausages, etc.
The fennel plant is aromatic and used as a pot herb. It is popularly used as a spice and as a vegetable, having many applications for flavoring and culinary purposes. Mature fruit and essential oil of fennel are used as adjuncts for flavoring foods, as antioxidants and as a preservative in confectioneries and beverages. They are also used as a constituent of cosmetic and pharmaceutical products.
Fennel seeds are largely used to give flavor to a number of foods such as soups, sauces, liqueurs, pickles, breads pastries, cheese and cakes.
Food flavoring and applications of sweet fennel
