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Fennel (Foeniculum vulgare)
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Fennel originally came from south-west Asia and was brought to the West through one of the first trade routes. After that the plant could mainly be found in the Mediterranean from where it spread all over the rest of Europe.
The Romans believed that fennel improved stamina and eyesight. In the medieval period clergymen thought fennel to be one of the nine sacred herbs that helped to prevent disease. Fennel was also used to improve the libido. And there were many more uses for fennel. Seeds were stuffed into keyholes to protect the house from evil spirits. From a medical point of view the medieval clergymen were right. Fennel contains certain substances that influence digestion, stomach-aches, and anaemia.
Fennel tea made with the crushed seeds can be useful when slimming because it suppresses the appetite and breaks down fat. Babies that suffer from colic will benefit from drinking two teaspoons of fennel tea after each feed.
In the kitchen you can use the green parts of the plant as well as the seeds. The flavour of fennel is similar to that of aniseed and goes very well with marinades, soups and salads.
Fennel can be sown in spring, straight into the ground. Do take into account that the plant can grow up to 1.5 m high and needs sufficient space! A sunny spot and perhaps some added lime is all this lush, diffuse looking plant requires. They also look good in the border as a backdrop, the delicate, pale-green foliage and the yellow umbellar flowers have a very special effect.
Fennel is related to dill. Do not plant these two too close to each other, as cross-pollination will cause the plants to lose their flavour. Before the seeds can fall to the ground they should be removed. Hang the flowers upside down to dry over a dish. The seeds will drop out and you can use them in the kitchen throughout the winter.
The green parts of the plant can also be frozen. This is better than drying them, as that will make them lose their flavour.
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