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(species Foeniculum vulgare), perennial or biennial aromatic herb of the family Apiaceae (Umbelliferae).
Because fennel is grown in dry areas, seed can be sown only after the spring monsoon. Seeds are ready for harvest when they harden and turn a greenish gray. The plants are then cut by hand and dried. The fennel seed has a warm, sweet, agreeable flavor and an odor similar to licorice and anise seed. Today, the three largest sources of fennel seed are India, Egypt, and China. The pleasingly warm, sweet smell and the
clean appearance are clear indications of how well Indian fennel retains its exclusive quality even after drying. Well-known as 'Saunf' Indian fennel is used in food, medicine, liquor and perfume.
Since ancient times, fennel seed has been enjoyed as a condiment and valued for its supposed medicinal qualities. The name is derived from the Latin foenum meaning 'hay.' In ancient Greece, it was considered a symbol of success.
The cultivated plant is about 3 feet (1 m) tall and has stalks with finely divided leaves composed of many linear or awl-shaped segments. The grayish, compound umbels bear small yellow flowers. The fruits, or seeds, are greenish brown to yellowish brown oblong ovals about 6 mm (0.25 inch) long with five prominent longitudinal dorsal ridges. Their aroma and taste are suggestive of anise. They contain 3 to 4 percent essential oil; the principal components are anethole and fenchone.
The seeds and extracted oil are used for scenting soaps and perfumes and for flavouring candies, liqueurs, medicines, and foods, particularly pastry, sweet pickles, and fish.