Fennel is one of the stem vegetables. It originated in Western Asia (Near East) and the Mediterranean regions. A distinction is made among the pepper fennel, the sweet fennel, the bitter fennel and the vegetable fennel (also a tuber or bulb fennel).

Unlike most other vegetables, it is particularly long-lasting.  It can stay fresh for up to two weeks when it is wrapped in cling film and kept in the refrigerator. Fennel can be eaten raw in a salad or as a cooked vegetable. Fennel is very easy to digest; the seed are used as a tea for indigestion. The fennel’s grassy top leaves can be used as a spice or herb salad. The fennel’s anise taste is due to the essential oil, “Oleum Foeniculi.“

Season: From May to December

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
23 kcal Protein 1.1 g Sodium 15 mg C 8 mg
95 kJ Fat 0.3 g Potassium 473 mg E 6 mg
  Carbohydrates 2.3 g Calcium 37 mg B1 0.08 mg
  Dietary fibres 3.3 g Phosphorus 38 mg B3 0.7 mg
    Magnesium 12 mg B5 0.2 mg

Energy: 23 kcal, 95 kJ

Nutrients: Protein 1.1 g, Fat 0.3 g, Carbohydrates 2.3 g, Dietary fibres 3.3 g

Minerals: Sodium 15 mg, Potassium 473 mg, Calcium 37 mg, Phosphorus 38 mg, Magnesium 12 mg

Vitamins: C 8 mg, E 6 mg, B1 0.08 mg, B3 0.7 mg, B5 0.2 mg

Did you know...?

Fennel contains lots of vitamin C, potassium, calcium and magnesium.

1 portion a day corresponds to:

A small fennel