Fennel
Fennel is widely cultivated both in its native habitat and other places because of its edible and strongly\flavored leaves and seeds. Its flavor is similar to that of anise and star anise, though somewhat milder. The Florence fennel has an inflated leaf base that forms a kind of bulb. This variety is mostly from India and Egypt and has a mild anise-like flavor though more aromatic and sweeter than anise. Its flavor is derived from anethole, an aromatic compound that is also a component of anise and star anise. Florence fennel is smaller than wild fennel, and its inflated leaf bases are eaten as a cooked or raw vegetable. Florence fennel has several different cultivars, and in North American supermarkets, it is often erroneously labeled as anise.
Florence fennel was one of the three min herbs that were used to prepare an alcoholic mixture called Absinthe that was originally a medicinal elixir in Switzerland but became a popular drink by the late 1800s. It was banned in most countries by the 1940s because of the number of people who believed it had more psychoactive properties than other alcoholic beverages. It has recently begun to reemerge, but new preparations do not use fennel as the traditional recipes did.
The bulb, foliage, and seeds of the fennel plant all have their own special places within the culinary traditions of the world. The pollen of the fennel plant is the most potent part, but it is quite expensive. Dried fennel seed is an anise-flavored spice that has an aromatic scent. The seeds are brown or green when fresh, but for cooking purposes, green seeds are the best.
Fennel is an important ingredient in the Bengali/Oriva spice mixture panch phoron and in five-spice Chinese powders. Fennel seeds are commonly found in Italian sausages and north European rye breads. Many varieties of dishes use fresh or dried fennel leaves. Some Italian and German salads include Florence fennel as a main ingredient. It is often tossed with chicory and avocado or braised and served as a warm side dish. You can also choose to blanch and/or marinate the leaves or cook them in risotto to add to their characteristically mild anise-like flavor.
