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: Fennel – Swiss food composition database


Did you know...?

Fennel contains mainly potassium, calcium and magnesium.

1 portion a day corresponds to:

A small fennel