Fun facts about fennel

Throughout history, herbs and spices have been extremely popular, used as medicines and aphrodisiacs as well as making their way into dinner. A plant that the Romans (and ancient Greeks and Egyptians) would have been familiar with was Silphium. They thought it was the finest of all seasonings, as well as a top notch medicinal plant. The Romans got a taste for meat from animals fed on Silphium, and it seems that the herb may well then have been grazed into extinction. It never seemed to make it into cultivation. Another possible explanation of Silphium’s disappearance is that a change in the Mediterranean climate meant it could no longer thrive, and died out naturally. According to Pliny, the last known Silphium plant was given to Emperor Nero as a gift.

It is now thought that Silphium was a form of giant fennel, and so we might be able to get an idea of what it was like by using fennel (Foeniculum vulgare) in our cooking. It has an equally venerable history, with mentions of it on ancient Egyptian papyrus sheets. The ancient Greeks used it, and the Romans brought it with them when they invaded Britain. The French, apparently, find that rabbit has its best flavour when the bunny in question has been fed on fennel.

Fennel leaves and seeds can both be used for herbal teas, with the characteristic aniseed flavour. Fennel leaves are often used as seasoning for fish and olives (and snails!) and the feathery leaves make an attractive garnish. You can combine fennel, lemon balm, parsley and sweet marjoram for a bouquet garni for fish dishes, and a sauce made with gooseberries and fennel leaves is used in a classic mackerel dish.

Fennel seeds are very versatile, being equally tasty in sausages and stuffing as they are in bread,