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Because different parts of the fennel plant have different
culinary uses, the term fennel can seem a bit perplexing.
"Fennel" actually refers to different parts of two
closely related plants, one used primarily as a vegetable,
and one used primarily to yield fennel seeds. Both types are
aromatic vegetables with feathery foliage.
Florence fennel is cultivated
primarily for the bulb, the bottom of the plant, which looks
a bit like celery on steroids. The bulb is eaten as a vegetable,
raw or braised. The other variety, common fennel, produces
the seeds of the spice we know as fennel. The feathery foliage
of both varieties, chopped, may be used as an herb, enhancing
soups or salads, and it's especially popular thrown over the
coals on a grill to enhance the flavor of grilled fish. All
parts of both plants express varying degrees of fennel's characteristic
flavor, which has a sweet, warm aroma and very subtle anise
undertones. Of course, the seeds have the most intense flavor.
Fennel seeds are popular
in both sweet and savory dishes. Fennel seeds are a component
of Chinese five-spice. The spice is said to cure everything
from hiccups and coughs to earaches, toothaches, and asthma.
Fragrant fennel oil is used both to flavor sweets and perfume
soaps.
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