Sweet, anise-flavored fennel seed together with thyme, nettle, mugwort, etc., has been revered as one of nine Anglo-Saxon sacred herbs for its health benefits. The spice is one of the most sought-after ingredients in many popular cuisines all over the Mediterranean regions.

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Fennel is a perennial herb plant belong to parsley or Umbelliferae family, a broad family of herbs and spices, which includes some common members such as caraway, dill, anise, cumin…etc. Scientific name of fennel is Foeniculum vulgare var. dulce.

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Fennel is native to Southern Europe and grown extensively all over Europe, Middle-Eastern, China, India, and Turkey. This herbaceous plant reaches up to 2 meters (about 6 feet) in height with deep green feathery (lacy) leaves and bears golden-yellow flowers in umbels. In general, fennel seeds are harvested when the seed heads turn light-brown. The seeds, which resemble to anise seeds in appearance, feature oblong or curved (comma) shape, about 3-4 mm long, light brown-color with fine vertical stripes over their surface.

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In general, seeds are harvested during early hours of the day to avoid spilling of seeds on the ground. As in caraway, the cut plants staked until they were dry; then threshed, processed and packed to be sold.

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Fennel bulb (Foeniculum vulgare var. azoricum), used as a vegetable, is closely related to seeding fennel. It has grown for its anise flavored sweet taste fronds in many parts of Mediterranean region.

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Packaging & Shipping

20 Kg, 25 Kg, 50 Kg Nett in New PP Bags or Jute Bags

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Company Information

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