1. Foeniculum vulgare Mill. (fennel)
Pl. 207 h–j; Map
861
Plants
functionally annual or biennial in Missouri (perennial farther south),
glabrous, glaucous, with taproots. Stems 50–200 cm long, erect or ascending.
Leaves alternate and sometimes also basal (1 or 2 basal leaves occasionally
present at flowering), short-petiolate to nearly sessile (basal leaves
sometimes long-petiolate), the sheathing bases of at least the larger leaves 3–10
cm long, slightly to moderately inflated, turning tan and papery with age, the
uppermost leaves sometimes reduced to bladeless sheaths. Leaf blades 3–30 cm
long, ovate to broadly triangular-ovate in outline, those of the basal to
median stem leaves pinnately 3–5 times dissected, the ultimate segments 4–40 mm
long, linear, short-tapered to an abrupt, sharp point at the tip; those of the
upper stem leaves progressively reduced, 1 or 2 times dissected or sometimes
bladeless. Inflorescences terminal and axillary, compound umbels, short- to
long-stalked. Involucre absent. Rays mostly numerous, 1.0–6.5 cm long, unequal
in length. Involucel absent. Flowers 12 to numerous in each umbellet, the
stalks 2–10 mm long, unequal in length. Sepals absent. Petals obovate, rounded
or bluntly pointed at the tip, yellow. Ovaries glabrous. Fruits 3.5–4.0 mm
long, oblong in outline, slightly flattened laterally, glabrous, dark brown
with lighter, yellowish ribs, each mericarp with 5 ribs, these more or less
angled but lacking wings. 2n=22. May–September.
Introduced,
uncommon, widely scattered (native of Europe, Asia, Africa; introduced widely
in North America, Central America, South America, Caribbean Islands). Railroads,
roadsides, and open, disturbed areas.
The fruits and
herbage of fennel are used to flavor various foods, and the fruits are also
sometimes used to flavor confections and liquors. The young foliage and stems,
as well as the roots, are sometimes eaten raw in salads or cooked. Aromatic
oils with an odor similar to that of anise (Pimpinella anisum L.,
another Apiaceae) are extracted from the fruits as an ingredient in perfume,
soap, and bath oil fragrances. Medicinally, the species has been used in tonics,
mostly for various gastrointestinal ailments.