Roaming Roots

COMMON FENNEL

July 30, 2022

Next we landed in San Francisco and visited Chinatown, Haight-Ashbury, Fisherman’s Wharf and Pier 39.

Everywhere we have gone along the California coast we have seen wild fennel growing, from roadside ditches to sandy beaches.

BOTANICAL DESCRIPTION

Tall, slender perennial herb that ranges from 3-12 feet in height. Multiple hollow stems arise from a basal cluster with feathery, finely dissected leaves that become increasingly threadlike at the end.

The flower cluster is made up of tiny bright yellow flowers grouped together in an umbrella-like shape. 

All parts of the plant are edible and have an anise or licorice-like scent and flavor.

Native to southern Europe and the Mediterranean, it is now listed as invasive in California.

TRADITIONAL USES & HERBAL BENEFITS

This aromatic herb has been used for centuries as food, a spice and an herbal remedy by the Greeks, Romans and Chinese. The ancient Greeks featured fennel in the myth of Prometheus returning fire to humankind. It was said that he smuggled a flaming ember from Mount Olympus down to Earth inside a giant, hollow stalk of fennel.

Fennel was, and continues to be, used by herbalists to treat gastrointestinal or pulmonary disorders. Phytochemical research has found that it also has extensive “pharmacological properties such as antimicrobial, antiviral, anti-inflammatory, antimutagenic, antinociceptive, antipyretic, antispasmodic, antithrombotic, apoptotic, cardiovascular, chemomodulatory, antitumor, hepatoprotective, hypoglycemic, hypolipidemic, and memory enhancing.”

RECIPE

It has been surprisingly cool along the California coast. I even had to break out my sweater on a couple of days so I thought a nice warm cup of chai was in order. I used Dina Fischer’s recipe as a base because it includes fresh fennel.

• 1 cup chopped fresh fennel stalks and leaves
• 1 Tbsp chopped fresh ginger root
• 1 tsp garam masala
• 3 cardamom pods
• 1 Tbsp black tea
• 2 cups water
• 1/4 cup milk
• 1 Tbsp sugar (or honey)

In a saucepan bring the water to a boil and add fennel, ginger root, garam masala and cardamom. Simmer for 10 minutes. Add the tea leaves and simmer for 1 minute. Do not let the tea simmer too long as this causes it to release more tannins and become bitter. Add milk and sweetener.

I am glad I decreased the amount of ginger from the original recipe to let the fennel shine a bit. I do wish I had the forethought to harvest some wild fennel pollen as that would have been a lovely garnish. But whipped cream and bee pollen but was just as nice.

References

Badgujar, S.B., Patel, V.V. & Bandivdekar, A.H. (2014). Foeniculum vulgare mill: A review of its botany, phytochemistry, pharmacology, contemporary application, and toxicology. BioMed Research International, Article ID 842674. https://doi.org/10.1155/2014/842674

Elizabeth, S. (2021, June 7). Fennel. The lost herbs. https://thelostherbs.com/fennel/

Mythology. (2022). Prometheus in Greek mythology — the Titan god of fire. https://mythologyexplained.com/prometheus-in-greek-mythology/

Shaw, H. (2021, May 17). Wild fennel. Hunter, angler, gardener, cook. https://honest-food.net/playing-with-fennel/