ENGLISH NAME: Fennel
LATIN NAME: Foeniculum
vulgare
LOCAL NAMES:
Czechia: Fenykl obecný
Turkey: Rezene
Bulgaria: Резен, Див Копър
Georgia: ქერასა (K’erasa) or ფენელი (Feneli)
COUNTRY: Turkey,
Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region:
Mediterranean-type climates, rural garden areas, and vineyards
Elevation: 0–1,200 meters
Terrain: Fertile soils,
roadsides, fields, and areas near vineyards with rich, well-drained soil
DESCRIPTION:
Fennel is a tall, perennial herb that can grow between 1 to 2 meters high. It
is characterized by hollow, upright stems, fine feathery leaves, and large
umbels of small, yellow flowers. The seeds, leaves, and bulb are aromatic and
edible, known for their sweet, anise-like flavor. It is both a culinary and
medicinal plant.
USABLE PARTS: Seeds (also
leaves and bulb in culinary use)
MEDICINAL
PROPERTIES:
Traditionally used to relieve indigestion, bloating, gas, and colic. Fennel
seeds are also mildly estrogenic and have been used to support lactation and
hormonal balance.
UNDESIRED EFFECTS:
Excessive consumption may cause allergic reactions or interact with
hormone-sensitive conditions. Avoid high doses during pregnancy unless
supervised.
COMBINING WITH
OTHER MEDICINES:
Often combined with anise, caraway, or chamomile in digestive teas.
PREPARATION:
Seeds can be dried and used in teas, culinary spice mixes, or infused into oil.
Leaves and bulbs can be used fresh in salads and soups.
HARVEST TIME:
Late summer to early fall, once seed heads turn brown and dry.
HARVEST METHOD:
Cut the seed heads once the seeds are fully ripened. Place in paper bags to
finish drying and collect falling seeds.
CONSERVATION
(STORAGE):
Fully dry fennel seeds and store in airtight glass containers in a cool, dark
place. Label clearly for culinary or medicinal use.