Fennel
Fennel (Foeniculum vulgare) is a flowering plant in the carrot family, cultivated for its aromatic leaves, stems, swollen leaf bases, and fruits.
Apiaceae: A family of flowering plants that includes carrots, celery, parsley, and fennel. Fennel's family membership links its flowers and fruits to familiar culinary plants.
Mediterranean cuisine: The diverse food traditions of countries bordering the Mediterranean Sea. Fennel foliage, bulbs, and fruits are established ingredients across Mediterranean cooking.
Anethole: An aromatic compound with a sweet, anise-like odor found in several plants. Anethole contributes strongly to fennel's characteristic aroma and flavor.
Anise: An annual herb, Pimpinella anisum, cultivated chiefly for its aromatic fruits. Anise shares fennel's sweet aroma but is a different species with different growth form.
Foeniculum vulgare: The fennel species cultivated for aromatic foliage, swollen leaf bases, and fruits. This is the botanical species behind the common name fennel.
Italian cuisine: The regional food traditions of Italy and its surrounding islands. Italian dishes use fennel as a vegetable, herb, and seasoning.
Apiaceae fruit: A dry fruit that splits into two one-seeded halves, characteristic of many carrot-family plants. Fennel's so-called seeds are fruits of this distinctive family type.
Star anise: The star-shaped fruit of Illicium verum, an evergreen tree unrelated to the carrot family. Its similar flavor and name can obscure its distant botanical relationship to fennel.
Fennel seed: The dried fruit of fennel, commonly used as a spice despite being called a seed. Its dried fruits are a major harvest distinct from fennel's fresh leafy and bulbous parts.
Herbal medicine: The use of plants and plant preparations to prevent or treat health conditions. Fennel fruits have a long history of use in traditional remedies, though evidence varies by use.