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 
|
 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.
|
Monthly Availability:
|
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 266 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 266 recipes in total:
Page 2 of 3
| Fennel Sauce Origin: British | Kabsa Seasoning Origin: Saudi Arabia | Marinade Verte (Green Seasoning) Origin: Saint-Martin |
| Fennel Vinaigrette Dressing Origin: Italy | Kadai Bhindi (Okra Kadai) Origin: India | Marinade Verte (Green Seasoning) Origin: Sint Maarten |
| Fijian Palao Masala Origin: Fiji | Kadala Curry Origin: India | Mas Riha (Maldives Tuna Curry) Origin: Maldives |
| Fish in Vine Leaves Origin: Greece | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand | Massaman Curry Paste Origin: Thailand |
| Fish Kebabs Origin: Britain | Kaju Maluwa (Cashew Curry) Origin: Sri Lanka | Mauritian Curry Masala Origin: Mauritius |
| Five-spice Pickled Vegetable Achara Origin: Philippines | Kashmiri Masala Origin: Britain | Meghli (Lebanese Rice Pudding) Origin: Lebanon |
| Full-flavoured Fish Stock Origin: Britain | Kerala Masala Powder Origin: India | Merguez Sausage Origin: Algeria |
| Gambas ou langoustines au pastis (Prawns or Langoustines with Pastis) Origin: Monaco | Keralan Garam Masala Origin: India | Methi Mushroom Masala Origin: India |
| Garden Vegetable Soup Origin: British | Kohlapuri Chicken (Maharashtra Chicken Curry) Origin: India | Middle Eastern style Curry Powder Origin: Middle East |
| Gebraaide Hoender (Spiced Roast Chicken) Origin: South Africa | Kombdi Masala Origin: India | Mongolian Spice Origin: Mongolia |
| Ghanaian Curry Powder Origin: Ghana | Korean Instant Mild Curry Powder Origin: Korea | Moretariaum (Country Sauce) Origin: Roman |
| Gnocchi al Vaticano Origin: Vatican City | Krea Tarikhera (Ham in Red Wine Sauce) Origin: Roman | Moroccan Spiced Lamb Shanks Origin: Morocco |
| Goan Lamb Xacutti Origin: India | Lamb and Apricot Cape Malay Curry Origin: South Africa | Moroccan Spiced Olives Origin: Morocco |
| Grilled Mackerel with Spicy Dahl Origin: South Africa | Lashun ka Achar (Indian Garlic Pickle) Origin: India | Mother-in-law Masala Origin: South Africa |
| Gruem vel anatem (Crane or Duck in Spiced Gravy) Origin: Roman | Lebanese-style Braaied Fruit Salad Origin: South Africa | Muttai Kulambu (Tamil Nadu Egg Curry) Origin: India |
| Guinness Beer Bread Origin: Ireland | Lesser Celandine Straws Origin: Britain | Mutton Paya Origin: India |
| Gulha Riha (Maldives Fish Ball Curry) Origin: Maldives | Lime Pickle Origin: India | Mutton Roganjosh Origin: India |
| Gunpowder Potato Puffs Origin: Fusion | Lo Sui (Chinese Master Sauce) Origin: China | Mutton Sukha Curry Origin: India |
| Gurnard Curry Origin: Britain | Lonumiru Curry Powder Origin: Maldives | Nadru Yakhni Curry (Lotus Stem and Yoghurt Curry) Origin: India |
| Gutweed Salad with Fennel and Orange Origin: Britain | Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles) Origin: Roman | New Potato Curry Origin: Britain |
| Gwrachen Fraith gyda Menyn a Ffenigl (Ballan Wrasse with Butter and Fennel) Origin: Welsh | Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel) Origin: Welsh | New Zealand Chicken Curry Origin: New Zealand |
| Herbes de Provence Origin: France | Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds Origin: Britain | Nigerian Curry Powder Origin: Nigeria |
| Hot Jalfrezi Spices Origin: African Fusion | Macrell Ceinewydd (New Quay Mackerel) Origin: Welsh | Nigerian Pepper Soup Seasonings Origin: Nigeria |
| Hot-smoked Sea Trout Origin: British | Macrell gyda Ffenigl (Mackerel With Fennel) Origin: Welsh | Nihari Masala Origin: India |
| Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot) Origin: Welsh | Magiritsa (Greek Easter Lamb Soup) Origin: Greece | Nihari Masala 2 Origin: Pakistan |
| In Struthione elixo (Boiled Ostrich) Origin: Roman | Magrets de Canard Fumés (Hot-smoked Duck Breasts) Origin: France | Ox-heart Black Curry Origin: Sri Lanka |
| Indian Mustard Curry Paste Origin: India | Mála spíosrach (Irish Spice Bag) Origin: Scotland | Padampuri Murgh (Padampuri Chicken Curry) Origin: India |
| Insalata di Riso (Rice Salad) Origin: Italy | Malabar Chicken Biryani Origin: India | Pakistani Curry Masala Powder Origin: Pakistan |
| Ius in Cervum (Sauce for Venison) Origin: Roman | Malaysian Fish Curry Powder Origin: Malaysia | Panch Phoron Origin: India |
| Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Malaysian Meat Curry Powder Origin: Malaysia | Parseli Brithyll a Thatws Cynnar (Trout and New Potato Parcels) Origin: Welsh |
| Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Maldives Meat Curry Powder Origin: Maldives | Parsley and Fennel Soup Origin: Britain |
| Japanese Curry Powder Origin: Japan | Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream) Origin: India | Patate e Finocchida Lucca (Roast Potatoes with Fennel Seeds) Origin: Britain |
| John Dory with Cider, Apples and Cream Origin: Britain | Manx Queenies with Cucumber and Wild Fennel Origin: Manx | |
| Kaak Malih (Yeasted Almond Biscuits) Origin: Libya | Marinade Verte (Green Seasoning) Origin: Saint Barthelemy |
Page 2 of 3