Fennel

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family Apiaceae (formerly Umbelliferae). It is a hardy, perennial herb with yellow flowers and feathery leaves, native to the shores of the Mediterranean but widely cultivated elsewhere, notably in Britain, China, Eastern Europe, India, and the United States. Fennel is widely cultivated, both in gardens and the wild. It is a highly aromatic and flavorful herb with culinary and medicinal uses, and its bulb, fronds, and seeds are all edible. In Hebrew, fennel is known as אדרית (Adrit). Other relevant translations include fenouil in French, Fenchel in German, and finocchio in Italian. Fennel has a long history of use in various cultures, dating back to ancient Egypt, where it was revered and used in both cooking and medicine. The plant is also notable for its diuretic properties and is often used to aid digestion. Fennel seeds, in particular, are a common ingredient in many culinary dishes and are used in various traditional medicines for their carminative properties.