Fennel
Fennel ( Foeniculum vulgare ) is the only species of the genus Foeniculum within the carrot family ( Apiaceae ). It is now used worldwide vegetable, spice and medicinal plant. An old German name for several spicy Umbelliferae is Köpper nickel.
Fennel was named medicinal plant of the year 2009.
- 3.1 Cultivation and Harvesting
- 3.2 Pests and diseases
- 4.1 Kitchen
- 4.2 Medical Importance
- 4.3 Storage
- 4.4 ingredients
- 6.1 Notes and references
- 6.2 Literature
Description
Vegetative characteristics
When fennel is a biennial to perennial herbaceous plant that reaches the plant height of 40 to 200 cm and spicy ( anisähnlich ) smells. The stalk round frosted stem is bare and blue. The plant forms with their memory leaves a lump like onions. The two-to three pinnate leaves are slit -shaped hair. The petioles have 2 to 2.5 cm long, hooded shape shaped leaf sheaths. The petioles of the lower leaves are 5-15 cm long.
Generative features
The doppeldoldigen inflorescences have a diameter of 5-9 cm and contain in 2 to 25 cm long stems six to 29 ( often up to 40 ) umbellules. The umbellules contain 14-39 small flowers. Cases and Hüllchen are not available. The hermaphrodite flowers are fünfzählig. The calyx consists of deciduous calyx teeth. The inverted egg-shaped petals are yellow. There is only one circle with five free, fertile stamens. The stems are short.
Small fruits are more or less cylindrical and not winged five characteristic broad obtuse ribs.
The chromosome number is 2n = 22
System
From Real fennel or fennel gardening there are three varieties:
- Sweet fennel, tuber or bulb fennel ( Foeniculum vulgare Mill var azoricum (Mill.) Thell. )
- Sweet fennel or Süßfenchel ( Foeniculum vulgare var dulce (Mill.) Thell. )
The varieties differ in their use and growth.
Use
Cultivation and harvesting
Fennel is an old, original Mediterranean crop, the wild occasionally in Central Europe. It needs a heat favored location with moderately dry, nutrient -and base- rich clay or loess soil. For example, debris weeds companies halbruderale Magerrasen and vineyard edges are populated. Fennel is fresh harvest available in Germany between June and September.
Diseases and Pests
Fungal diseases: Cercosporidium Patch ( Cercosporidium punctum ), powdery mildew (Erysiphe umbelliferarum ), Phytophthora syringae, Sclerotinia blight ( Sclerotinia minor and S. sclerotiorum ).
Pests: aphids, nematodes, slugs, thrips.
Viruses: Significant are not known. Fennel is, however, often used as a plant in experiments as a host for tests with viruses.
Bacteria: Erwinia rot ( Erwinia carotovora ) and Pseudomonas blight (Pseudomonas syringae ).
Physiological damage: Randen ( brown edges ) of the thickened leaves, frost, bolting (premature flowering ).
Use
Kitchen
Are processed further and enjoyed the one hand, the tubers ( esp. in salads, vegetable dishes and as an accompaniment to steamed fish dishes ), on the other hand, the seeds that are comparable with the anise. The latter are sometimes mitgebacken as a spice in brown bread or poured into a tea that soothes the stomach and intestinal problems such as bloating, acts. Fennel belongs alongside peppermint and chamomile tea to the most valued herbal teas. Often it is offered as a mixture in combination with anise and caraway. In addition to indigestion the essential oils contained in the fruits can also relieve respiratory symptoms by its antibacterial properties.
Fennel belongs traditionally to fish. Grilled sea bass and red mullet are flambéed on dried fennel. He is mixed with sauces and minced meat. Finely chopped fennel leaves, take in small amounts to flavor soups, salads, mayonnaise and for the " sauce vinaigrette ". The Geneva longeole is traditionally flavored with fennel seeds.
Also in Indian cooking fennel seeds are very popular and common. They are part of spice mixtures ( Panch Phoron ) and are often after a meal - eaten as Oral fresh - both with and without sugar coating.
The pollen of fennel can be used as a spice, they are very aromatic and sweet taste. Due to the sophisticated production, the spice is comparatively expensive, also the pollen be harvested only in small amounts. Fennel pollen is also known as " spice of the angels".
Fennel, are also found in some spirits use. He frequently serves to round off the flavor of a beverage that contains as one of the main components of anise ( or star anise), such as absinthe or pastis.
Medical importance
Fennel is used in medicine as a cough suppressant, as a carminative and as a sedative use.
Storage
Fennel is preferably at 0 ° to 5 ° C and a humidity of 90 to 95%, for example, stored in the vegetable compartment of the refrigerator.
Ingredients
Fennel contains essential oils ( Fruit: trans-anethole, fenchone, α -pinene, camphene, myrcene, α - and β -phellandrene, α - terpinene, cis -anethole, limonene, terpinolene, estragole, p- cymene; herb: α - phellandrene, α -pinene, cis -anethole, myristicin, α -terpinene, limonene, root: Dillapiol, myrcene, α - and β -pinene, α - and β -phellandrene, α - and β - terpinene, myristicin, cis- ocimene, anethole ), silicic acid, mineral salts, starch, vitamin A, B and C. the vitamin C content of fresh plant (leaves ) per 100 g fresh weight of 247.3 mg. Fennel honey is used as a traditional household remedy for colds and for disorders of the gastrointestinal tract.
Add fennel substances methyl eugenol and estragole can be detected. Animal studies have shown that these two substances, a cancer risk, the why, the Federal Institute has written a recommendation for risk assessment shows that the concentration of the two substances should be as low as possible. This recommendation has joined the EU and the Scientific Committee on Food. Therefore, the situation is particularly problematic as fennel tea is often consumed by pregnant women, infants and young children in non- small amounts.
History
The Hittites used fennel ( ZÁ.AḪ.LI or marašanha ) were cursed in a ritual in which destroyed enemy cities.