The word fennel developed from the Middle English fenel or fenyl, which came from the Old English fenol or finol. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and seeds.
Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems.
Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and seeds.
Confusion with other spices
Many species in the family Apiaceae (formerly Umbelliferae) are superficially similar to fennel, and some, such as poison hemlock (see below) are toxic. It is therefore unwise, and potentially extremely dangerous, to use any part of any of these plants as a herb or vegetable unless it can be positively identified as being edible.
