Interesting facts about Fennel

• Fennel (Foeniculum vulgare) is a flowering plant in the Apiaceae family, closely related to carrots, celery, and parsley.
•  It is native to the Mediterranean region but is now cultivated worldwide.
•  Fennel is known for its licorice-like flavor, and all parts of the plant—bulb, stalks, and seeds—are edible.
• Depending on how it is cooked (or not), fennel’s mild anise or licorice flavor can be intensified or sweetened. Fennel becomes extremely sweet when chopped and sautéed with onions, one of the initial steps in preparing a soup or stew.
• The plant contains vitamins A, C, and K, dietary fiber and potassium.
• Fennel seeds are commonly used as a spice in cooking and are known for their digestive benefits.
• The bulb is often used in salads, soups, and stir-fries, providing a crunchy texture and aromatic flavor.
• It is a good source of antioxidants like flavonoids and phenolic compounds, which help reduce inflammation.
• Fennel plants can grow up to 2 meters (6.5 feet) tall and thrive in well-drained soils and full sunlight.
• Italy, India, and China are among the largest producers of fennel globally.
• Fennel has a low-calorie count, with about 27 calories per 100 grams of raw bulb.
• Fennel seeds are used to make fennel tea, which is popular for its soothing properties, especially for gastrointestinal discomfort.
• Fennel essential oil, extracted from the seeds, is used in aromatherapy for its calming effects.
• The plant’s high fiber content supports gut health and may help lower cholesterol levels.
• Fennel is a key ingredient in several Mediterranean dishes and is commonly used to flavor sausages, stews, and fish.

Reference:

https://www.researchgate.net/publication/351239947_Comparative_Study_between_Parts_of_Fennel_Foeniculum_vulgare_Mill_for_Taste_and_Flavor_Properties