Fennel, Cultivation Type : Natural

The name comes from the Latin foeniculum, meaning "little hay". The flower heads are harvested before the seeds ripen. When completely dry, the seeds are threshed out. This process helps to preserve shape and lock in aroma.
Almost all parts of this herb plant are useful. Fennel is traditionally considered the compliment herb for fish preparations, especially as a court bouillon for poaching Fish and seafood. In India they are an often component in curry powders and pickles. Typically it is found in a variety of Italian dishes; it is also used to flavor sausages, mayonnaise, baked goods, and liquors too. In Italy fennel is used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona.
It is one of the earliest known herbs and was often called the “meeting’ seed”. It was nibble in church to curb the appetite or quiet a restless child.