Fenneli is one of the sweet and aromatic, similar to anis and other sweet spices from the apiaceae (parsley family). Its origin is Mediterranean especially Syria. Syrian farmers have planted fenneli since a long time ago. It is sowed during December and January and harvested in June. Other than most of their relatives, they retain a green colour after drying. As a rule of thumb, a bright green colour indicates a good quality.The leaves and stalks are occasionally eaten as a vegetable.

Fenneli is one of the plants that exported from Syria to many countries.

Main Constituents

The content of essential varies strongly (0.6 to 6%); fruits in the center of an umbel are generally greater, more green and stronger in fragrance. Time of harvest and climate are also important.

The essential oil of the most important fennel variety (var. dulce) contains anethol (50 to 80%), limonene (5%), fenchone (5%), estragol (methyl-chavicol), safrol, alpha-pinene (0.5%), camphene, beta-pinene, beta-myrcene and p-cymen. In contrast, the uncultivated form (var. vulgare) contains often more essential oil, but since it is characterized by the bitter fenchone (12 to 22%), it is of little value.

It is widely used in many Syrian foods. In large parts of Asia, fennel and anis given the same name. The genus name foeniculum (Latin for "little hay") probably refers to the aroma of fennel and is the source of the name of fennel in many contemporary European languages. Fennel is thought to be a variety, in Indonesian cuisine. All these spices (anis, cumin, dilland also caraway) belong to the same plant family (Apiaceae) and, in varying degree, resemble each other in shape and fragrance.

Fenneli seeds are used throughout Europe and Asia, but there is no region where extensive fennel usage was especially typical. Many Mediterranean, Arabic, Iranian, Indian or even Central European dishes require a small dosage of it, and it is a component of the Chinese five spice powder as well as of the Bengali panch phoron.

Fennel is popular for meat dishes, but even more so for fish and seafood; its sweet taste also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor. Of the European countries, it is most known and used in France and optionally part of the herbes de Provençe, a spice mixture from Southern France .