Fennel, Foeniculum vulgare showing a mature plant in thewild (left), close-up of the flowers (top), the seed head and
fruit (bottom) and close-up of the fronds (right).
| Common Name: Fennel |
| Scientific Name: Foeniculum vulgare |
| Other Names: Sweet Fennel |
| Family: Apiaceae |
| Range: Origin: Fennel is native to S. Europe. Naturalized in Britain |
Physical Characteristics
Foeniculum vulgare is an evergreen Perennial growing to 1.5 m (5ft) by 1 m (3ft 3in) at a medium rate. It is hardy to UK zone 5 and is not frost tender. It is in leaf all year, in flower from August to October, and the seeds ripen from September to October. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. The plant is self-fertile. It is noted for attracting wildlife.Suitable for: moist, fertile, neutral to basic soils It prefers saline soil. light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. |
| Edible Parts: flowers, leaves, oil, root, seeds, stems |
 Edibility Rating: 2 
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 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]. Avoid for small children. Avoid if cirrhosis/liver disorders.
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Monthly Availability:
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Fennel along with all the Fennel containing recipes presented on this site, with 306 recipes in total.
These recipes, all contain Fennel as a major wild food ingredient.
This page is a continuation of the list of wild food recipes including Fennel held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a Wild Food please navigate to First Page of the Fennel Containing Recipes entry on this site.
These recipes, all contain Fennel as a major wild food ingredient.
This page is a continuation of the list of wild food recipes including Fennel held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a Wild Food please navigate to First Page of the Fennel Containing Recipes entry on this site.
The alphabetical list of all Fennel recipes on this site follows, (limited to 100 recipes per page). There are 306 recipes in total:
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| Durban Cornish Hen Curry Origin: South Africa | Gruem vel anatem (Crane or Duck in Spiced Gravy) Origin: Roman | Krea Tarikhera (Ham in Red Wine Sauce) Origin: Roman |
| Durban Fish Masala Origin: South Africa | Guinness Beer Bread Origin: Ireland | Lamb and Apricot Cape Malay Curry Origin: South Africa |
| Durban Leaf Masala Origin: South Africa | Gulha Riha (Maldives Fish Ball Curry) Origin: Maldives | Lashun ka Achar (Indian Garlic Pickle) Origin: India |
| Durban Vegetable Curry Origin: South Africa | Gunpowder Potato Puffs Origin: Fusion | Lebanese-style Braaied Fruit Salad Origin: South Africa |
| Egg Pilau Origin: India | Gurnard Curry Origin: Britain | Lesser Celandine Straws Origin: Britain |
| Egg Wrack Capers Origin: Britain | Gutweed Salad with Fennel and Orange Origin: Britain | Lime Pickle Origin: India |
| Eight-day Spiced Beef Origin: Britain | Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel) Origin: Welsh | Lo Sui (Chinese Master Sauce) Origin: China |
| English Sack Origin: England | Henan Hu La Tang (Hot Pepper Soup) Origin: China | Lonumiru Curry Powder Origin: Maldives |
| Eog (neu Wyniedyn) Agerog (Steamed Salmon (or Sewin)) Origin: Welsh | Herbes de Provence Origin: France | Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles) Origin: Roman |
| Eowtes of Flessh (Herbs Like Flesh) Origin: England | Hot Jalfrezi Spices Origin: African Fusion | Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel) Origin: Welsh |
| Epityrum (Olives with Herbs) Origin: Roman | Hot-smoked Sea Trout Origin: Britain | Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds Origin: Britain |
| Erbolat Origin: England | Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot) Origin: Welsh | Macrell Ceinewydd (New Quay Mackerel) Origin: Welsh |
| Fänkålssoppa med strimlad lax (Fennel Soup with Smoked Salmon Shreds) Origin: Sweden | In Struthione elixo (Boiled Ostrich) Origin: Roman | Macrell gyda Ffenigl (Mackerel With Fennel) Origin: Welsh |
| Fenkel in Soppes (Fennel in Sauce) Origin: England | Indian Mustard Curry Paste Origin: India | Magiritsa (Greek Easter Lamb Soup) Origin: Greece |
| Fennel and Walnut Soup Origin: Britain | Insalata di Riso (Rice Salad) Origin: Italy | Magrets de Canard Fumés (Hot-smoked Duck Breasts) Origin: France |
| Fennel Sauce Origin: Britain | Italian Dressing Origin: American | Mála spíosrach (Irish Spice Bag) Origin: Ireland |
| Fennel Sauce for Mackerel Origin: British | Ius in Cervum (Sauce for Venison) Origin: Roman | Malabar Chicken Biryani Origin: India |
| Fennel Vinaigrette Dressing Origin: Italy | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Málàjiàng (Mala Hotpot Paste) Origin: China |
| Fijian Palao Masala Origin: Fiji | Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Malaysian Fish Curry Powder Origin: Malaysia |
| Fish in Vine Leaves Origin: Greece | Japanese Curry Powder Origin: Japan | Malaysian Meat Curry Powder Origin: Malaysia |
| Fish Kebabs Origin: Britain | John Dory with Cider, Apples and Cream Origin: Britain | Maldives Meat Curry Powder Origin: Maldives |
| Five-spice Pickled Vegetable Achara Origin: Philippines | Kaak Malih (Yeasted Almond Biscuits) Origin: Libya | Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream) Origin: India |
| Francatelli Boiled Mackerel Origin: British | Kabsa Seasoning Origin: Saudi Arabia | Malvani Masala Origin: India |
| Full-flavoured Fish Stock Origin: Britain | Kadai Bhindi (Okra Kadai) Origin: India | Manx Queenies with Cucumber and Wild Fennel Origin: Manx |
| Gambas ou langoustines au pastis (Prawns or Langoustines with Pastis) Origin: Monaco | Kadala Curry Origin: India | Marinade Verte (Green Seasoning) Origin: Sint Maarten |
| Garden Vegetable Soup Origin: Britain | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand | Marinade Verte (Green Seasoning) Origin: Saint Barthelemy |
| Gebraaide Hoender (Spiced Roast Chicken) Origin: South Africa | Kaju Maluwa (Cashew Curry) Origin: Sri Lanka | Marinade Verte (Green Seasoning) Origin: Saint-Martin |
| Ghanaian Curry Powder Origin: Ghana | Kashmiri Masala Origin: Britain | Mas Riha (Maldives Tuna Curry) Origin: Maldives |
| Gnocchi al Vaticano Origin: Vatican City | Kazakh Chai (Kazakh Tea) Origin: Kazakhstan | Massaman Curry Paste Origin: Thailand |
| Goan Lamb Xacutti Origin: India | Kerala Masala Powder Origin: India | Mauritian Curry Masala Origin: Mauritius |
| Grilled Langoustine with Herb Butter Origin: Scotland | Keralan Garam Masala Origin: India | Meghli (Lebanese Rice Pudding) Origin: Lebanon |
| Grilled Mackerel Two Ways Origin: Fusion | Kohlapuri Chicken (Maharashtra Chicken Curry) Origin: India | Meghli (Rice Flour Pudding) Origin: Lebanon |
| Grilled Mackerel with Spicy Dahl Origin: South Africa | Kombdi Masala Origin: India | |
| Grilled Oysters with Fennel Crumbs Origin: South Africa | Korean Instant Mild Curry Powder Origin: Korea |
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