Foeniculum vulgare

Fennel

Other names: Sometimes it is called Aniseed or Dill although these are incorrect names, and refer to other plants.
Introduced From: Mediterranean region
Family: Apiaceae (previously Umbelliferae), carrot family. About 250 genera worldwide, 42 in Australia
Habitat: Roadsides, drains and wastelands.
Uses: Used since ancient times as an aromatic herb. The seeds taste very similar to aniseed. The leaves are used in some recipes and as salad garnishes.
Season:
References: Low (Weeds), Richardson and Shepherd

Fennel is an ancient herb, used mainly for flavourings. The leaves, stems, and seeds and roots may all be eaten, raw or cooked.

Photo: Foeniculum vulgare, Fennel. Emu Plains, NSW. High resolution (2294 x 1961)

The purple flower on the left of the plant above is from another plant, not fennel. Fennel has yellow flowers.

Photo: Foeniculum vulgare, Fennel. Emu Plains, NSW. High resolution (3008 x 2000)

Photo: Foeniculum vulgare, Fennel. Emu Plains, NSW. High resolution (2000 x 3008)

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fennel

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