Identifying Wild Fennel (Foeniculum vulgare)

Take great care when identifying wild plants and fungi, this blog is not a resource to be taken by itself and further resources will be linked. Consult other sources and double check. While foraging is an extremely rewarding and useful skill, numerous common plants and fungi can make you sick or kill you. Be absolutely sure of what you’re eating and, when gathering, ensure you leave enough not only to ensure the survival and growth of the species but also enough for others to enjoy, from the human and more-than-human communities. Also cultivate an awareness of contamination and pollution – wastewater runoff, spraying, exhaust fumes – as this should affect your decision to harvest.

The Plant

Foeniculum vulgare is a hardy perennial non-bulb herb from the carrot (Apiaceae) family. It is native to the shores of the Mediterranean but has since spread all over the world and can be found primarily along riverbanks and disturbed land in New Zealand. Wild fennel thrives in sunny well drained spots near water. The name fennel is derived from the Old French word “fenoil” which came from the Latin word “faeniculum”, “faenum” meaning “hay” as the smell of fennel appears to resemble that of hay. “Vulgare” just means that it is common or ordinary.

Description

Wild fennel is a perennial invasive herbaceous “weed” in New Zealand. The stems are hardy, light green, and hollow, becoming slightly more bulbous at the base of the main stem. The fennel plant can grow up to 2.5 metres tall. From the stems are large, darker to yellowy green, feathery fronds which are the leaves of the plant. The fronds are soft and flexible and are up to 30cms long. The tiny yellow flowers are produced on upright umbels which are pollinated by insects. As wild fennel begins to die back it becomes woody, brown, and fragile and produces small brown fruit (what we call fennel “seeds”) which is dispersed by wind or animals. Wild fennel fronds and seeds have an aromatic licorice/aniseed scent and flavour when crushed or eaten.

Ecology

I have come across Foeniculum vulgare in the North and South Islands of New Zealand. It appears to grow best in poor, well drained soil that has been disturbed, especially along riverbanks. Wild fennel seeds prolifically but as it is a perennial it also dies back each year and will re-grow fresh in the warmer months. They flower in summer and fruit in autumn. Foliage is able to be harvested most of the year.

Nutritional & Medicinal Information

Fennel seeds may have anti-viral, anti-inflammatory, and anti-oxidant effects. Tea made from steeped seeds, leaves, or flowers is said to help with gastro-intestinal issues and aids digestion, bloating, and heartburn. Consuming the seeds appears to stimulate the production of prolactin which encourages breast milk production.

Selenium is found in fennel (unlike many other fruits and vegetables) and is important as an anti-cancer mineral and to prevent inflammation.

Possible Lookalikes

Wild fennel is in the same family as poisonous hemlock. It does look considerably different but it may be worth familiarising yourself with hemlock before foraging any other Apiaceae plants. Hemlock is generally much taller, has fern-like leaves, and smells terrible when crushed.

Florence fennel (Foeniculum vulgare var. azoricum) is a common variety of fennel which is cultivated for its bulb and is eaten as a vegetable.

Dill (Antheum graveolens) looks similar to fennel and is also used as a herb, though I have not come across dill wild in New Zealand.

Interesting Facts

Fennel seeds are actually the fruit of the Foeniculum vulgare plant, not a seed.

Fennel shares some of the same volatile oils which is also found in aniseed and liquorice such as anethole and estragole.

Florence fennel is one of the three main herbs used in the production of absinthe.

Fennel pollen/flowers are prized in the culinary world as a garnish and is very expensive to buy.

Storage & Cooking

Fennel fruits are best cooked with when they’re green but are still very aromatic when they are dried. The seeds are wonderful in teas, curries, Italian dishes, and desserts.

Fennel fronds are delicious used fresh or dried in pastas, soups, seafood, and sautéed with vegetables.

Fennel stems and bulbs need to be cooked for 15 to 20 minutes to soften but work wonderfully in soups, paella, and pastas.

Enjoy my fellow foragers!

Further Reading

iNaturalist

Diego Bonetto

New Zealand Plant Conservation Network

Medical News Today