Fennel Seed (Foeniculum vulgare)

Fennel is a classic member of the Apiaceae (umbellifer) family with deep roots in the Mediterranean kitchen. The ridged, greenish seeds deliver a sweet, gentle anise note and warm aroma that lifts soups, breads and seafood—especially salmon.

• Common name: Fennel seed
• Latin name: Foeniculum vulgare
• Family: Apiaceae
• Origin/Provenance: Mediterranean; cultivated worldwide
• Form: whole seeds or ground
• Profile: sweet, mild anise; herbal and warm

Origin & Botany

Fennel bears fine, feathery leaves and yellow blossoms. The elongated fruits (commonly called “seeds”) have five pale ridges and retain aroma best when kept whole until use.

Aroma & Flavor

Mildly spicy and sweet with a clean anise/licorice accent—similar to anise yet softer and more herbal. Gentle toasting deepens nuttiness and releases essential oils.

Culinary Uses & Pairings

Excellent in fish soups and broths, roasted salmon, vegetable soups, tomato sauces, sausages, and rustic breads. Complements citrus, garlic, onion, black pepper, chili, coriander seed and fresh herbs (dill, parsley, fennel fronds).

How to Use

• Toast whole seeds in a dry pan for 20–30 s until fragrant; cool, then crush or grind.
• Bloom ground fennel in a little oil or butter for 10–15 s before adding liquids.
• Breads & crusts: lightly crush for aromatic bursts and a pleasant texture.

Dosage & Tips

• Soups/sauces: 1/2–1 tsp ground per 1 l (4 cups) base.
• Seafood (e.g., salmon): 1/2 tsp crushed per 500 g (18 oz) fish.
• Breads/doughs: 1/2–1 tsp crushed per 250 g (9 oz) flour.

Ingredients & Allergens

Ingredients: Fennel seeds (Foeniculum vulgare).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Whole seeds keep 18–24 months; grind just before use for maximum freshness.

Substitutes & Notes

Closest swaps: anise (sweeter) or a mild mix of coriander seed and a hint of star anise. Start with slightly less than fennel and adjust.

Related Entries

• Anise
• Coriander seed
• Dill seeds

FAQ

Whole or ground?
Whole seeds keep aroma longer; grind or crush just before cooking.

Do I need to toast fennel?
Not required, but a brief toast enhances sweetness and nuttiness—avoid browning.

What dishes benefit most?
Fish and seafood (especially salmon), tomato sauces, vegetable soups, sausages and breads.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details).