Fennel

Fennel is an aromatic and edible plant belonging to the Apiaceae family, known for its characteristic sweet and anise-like flavor. The part most commonly used in cooking is the bulb, although the leaves and seeds are also used to flavor various preparations. Fennel has a crunchy texture and a fresh aroma reminiscent of licorice, making it an ideal ingredient for salads, stews, soups, and fish dishes.

The origin of fennel dates back to the Mediterranean region, where it has been cultivated since ancient times for both its culinary and medicinal properties. Today, it is widely available in markets all over the world and is especially popular in Italian, Spanish, and French cuisine.

Among its properties, fennel stands out for being low in calories and rich in dietary fiber, vitamins (such as vitamin C), and essential minerals like potassium and calcium. Furthermore, it contains antioxidant and digestive compounds that can help improve digestion and reduce inflammation.

In different Latin American countries, fennel goes by various synonyms, although it is less common in local gastronomy. Some alternative names are funcho (in Uruguay and parts of Argentina) or it is simply known as anís de olor (fragrant anise) when referring to its seeds. However, in most recipes, the word "fennel" is used to refer to the bulb and its leaves.