Fennel seeds are the dried "fruit" of the fennel plant and herb (Foeniculum vulgare). The plant has feathery leaves, which are used as a herb and it also produces yellow flowers, which when they die, seeds form in clumps, and are collected once they have ripened and hardened.

The seeds are oval in shape and a green or greenish brown in colour. They are often mistaken for aniseed, however fennel seeds are slightly larger and less pungent.

The seeds and leaves of the fennel plant both have an aniseed or liquorice flavour, although the flavour of fennel is milder and somewhat sweeter than aniseed or liquorice.

Fennel seeds are actually a spice, although the leaves, stalks and roots of the plant are known as a herb. The bulb-like vegetable called fennel, Florence fennel, finocchio or Italian fennel is related to the herb fennel and is similar in taste and flavour, however they are not the same plant.

The history of fennel seeds

The fennel plant is native to the southern European and Mediterranean regions, although nowadays it is cultivated and produced in other parts of the world such as India, China and Egypt.

Fennel has been around for thousands of years and it is said that the name has Greek origins. In 490 BC the Ancient Greeks fought with the Persians in a famous battle at the city of Marathon. According to the story, the battleground was actually a field of fennel and the word for fennel is derived for the Greek word for "marathon".

The Romans introduced the spice to the UK and other European countries and over time it was also transported East to Asia and China.

The Puritans took the spice over to the US, where they called fennel seeds "meeting seeds", due to the fact that during long church sermons or Puritan meetings, they chewed on the seeds to fend off hunger and tiredness.

Today fennel and fennel seeds are popular in Northern and Southern European cuisines as well as in Chinese and Indian cooking, where they are often included in specific spice blends.

Medicinal uses of fennel seeds

Medicinally fennel seeds have traditionally been used to settle the stomach and digestive system. This is due to the high levels of certain components that are known to prevent muscle spasms and cramps. In the Indian culture, fennel seeds are often chewed after a meal in order to prevent gas or indigestion. The seeds can also be made into an after dinner digestive drink to relieve the same symptoms.

Other, but not necessarily less important medicinal and therapeutic uses of fennel seeds include:

Can relive bloating and fluid retention.
Reduce all kinds of stomach discomfort and pain.
It can increase the flow of breast milk for nursing mothers.
As a mouthwash, fennel seeds can help to relieve toothache, gum disease and sore throats.
Fennels seeds are said to be a mild expectorant, which means they can help clear congested lungs from phlegm and mucus.
An eyewash can relieve tired, irritated and strained eyes. It has long been believed that a concoction from fennel seeds can improve the eyesight when applied in the eye area.
It has also been long thought that fennel seeds can help with weight-loss and obesity, as chewing on the seeds can suppress hunger.
Can help with bladder infections such as cystitis.
Chewing the seeds will freshen the breath and can take away the smell and taste after eating garlic.

Buying and storing fennel seeds

Fennel seeds can be bought from your local supermarket or specialist herb and spice shop. You will most definitely find them in shops or markets that specialise in Indian and Chinese food products.

The freshest and best quality seeds will be a bright green colour and these are the best seeds for cooking. As the seeds age their colour changes to a darker green and then a brownish green to grey colour.

You can buy the seeds in a whole or ground form. The whole seeds will keep for longer and you can easily grind them yourself at home with a pestle and mortar or a spice mill.

Store the seeds in a dark cupboard away from the sunlight in an airtight glass container. Try to use the seeds within 6 months.

Preparing the seeds before cooking

The seeds can be used without preparing them in any way, particularly if you are using them in a sweet dish or to flavour bread.

However, if the seeds are being used for a savoury recipe, they may be toasted or heated in a dry frying pan for two or three minutes before grinding or crushing, as this will accentuate the flavour and bring out the full aroma.

Toasting the seeds in this way actually changes the flavour of the seeds slightly, giving them a stronger and spicier flavour rather than a sweeter and milder one.

Culinary uses of fennel seeds

Fennel seeds have different uses in different parts of the world. In Scandinavia and central Europe, the seeds are used in baking, particularly in rye breads and sweet pastries.

Fennel is extremely popular in Italy where they are often used to make sausages.

In India fennel seeds are one of the ingredients of the common spice blend panch poran, which also contains mustard and fenugreek seeds and cumin and are used to flavour curries.

As well as flavouring certain meats and poultry, fennel is more frequently used to flavour fish and seafood in particular.

Below are a number of ideas on how you can use fennel seeds in the kitchen:

Use fennel seeds to make fish soup and fish stock.
Add fennel seeds to salads, particularly cucumber salad.
Add to soft cheese and spread on bread.
Use the seeds when making bread or biscuits.
Use in sausage mixtures.
Add to curries.
Use in any pork dishes such as stews or casseroles.
Sprinkle ground fennel seeds over fish or meat.
Use in Italian-style pasta sauces.
Use in pickling solutions.
Use in a marinade for meat, fish or vegetables.
Add to poaching or steaming liquid for fish and shellfish.
Add to couscous, lentil, bean or bulgur wheat dishes.
Add to homemade coleslaw or potato salad.
Use to make salad dressings such as vinaigrette.

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