Foeniculum vulgare azoricum Florence fennel (Umbelliferae)

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Foeniculum vulgare azoricum
Florence fennel
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The Foeniculum vulgare azoricum plant species is found in A cultivar of F. vulgare. It is a member of the Umbelliferae family. Common gardeners may know the plant as Florence fennel. Some home gardeners know the variety as F. azoricum.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Foeniculum vulgare azoricum
Common Name:  Florence fennel
Family:  Umbelliferae
Author:  (Mill.)Thell.

Known Hazards:  Skin contact with the sap or essential oil is said to cause photo-sensitivity and/or dermatitis in some people[218, 222]. Ingestion of the oil can cause vomiting, seizures and pulmonary oedema[222].

Mature Height:  1.5   Mature Width:

Habitat:  Not found in the wild.

Edible Uses: Leaves - raw or cooked[52]. A delicious aniseed flavour, the young leaves are best since older ones become tough. They make a very nice addition to mixed salads[K]. Leaf stalks and stem base - raw, cooked or used as a flavouring in soups etc[50, 61, 183]. A strong, aniseed flavour[K]. They are often blanched before being eaten[183]. Very low in carbohydrates, proteins and fats[132]. Seeds raw or cooked. They have a delicious aniseed flavour and are used as a flavouring in cakes, bread etc[52, 183]. Root - cooked[53]. The flavour is somewhat parsnip-like[K]. A herb tea can be made from the seeds or the leaves[16, 183].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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