Leaves
- Characteristics
- Finely divided aromatic foliage
Wild fennel
Wild fennel, Foeniculum vulgare, provides aromatic finely divided leaves, flower clusters and fruits called seeds in the kitchen.
- Plant
- Foeniculum vulgare
- Culinary parts
- Leaves, flower clusters and fruits
Types and forms
Flower clusters
- Characteristics
- Flowers arranged in umbels
Fruits, called seeds
- Characteristics
- Aromatic fruits used as a culinary seasoning
| Leaves | Flower clusters | Fruits, called seeds | |
|---|---|---|---|
| Characteristics | Finely divided aromatic foliage | Flowers arranged in umbels | Aromatic fruits used as a culinary seasoning |
Try it in the kitchen
In Puglia, use the leaves in pancotto and the fruits, commonly called seeds, in taralli and sausages. Use the leaves to finish a cooked bean soup, or add a small amount of the dried fruits to bread dough.
Specify the part you need
Ask for wild fennel leaves, flower clusters or dried fruits according to the recipe. These parts have different culinary uses; the kitchen word seeds usually refers to the aromatic fruits.
