Fennel

Funnelling your throat with fennel is probably not the safest idea.

Fennel is an edible perennial plant, which is used as a vegetable, herb and spice.
Fennel is believed to be native to the coastal areas of the Mediterranean region, and it has spread across much of Europe, and in some countries around the world, some varieties are considered a weed.
The scientific name of the fennel plant is Foeniculum vulgare, and it is from the family Apiaceae, the family of carrots, celery and parsley, and the bulbous variety of the plant is known as ‘Florence fennel’, ‘bulb fennel’, and ‘finocchio’, and has the scientific name Foeniculum vulgare azoricum.
The flowers, leaves, seeds, and bulbs of fennel can be eaten, and they are used mostly as a flavouring or spice, while the bulbous ends can be used raw, grilled, steamed, or cooked in other ways.
The bulbs of fennel are generally white in colour with a green stalk, while the flowers are coloured yellow, the leaves green, and the seeds brown to green.

Fennel seeds can be used to spice up meat, especially fish, as well as egg, while the bulbs are popular in salads or as vegetable sides.
The bulb of fennel generally grows to be 8 to 12 centimetres (3 to 5 inches) in diameter, while the seeds reach 0.4 to 1 centimetre (0.15 to 0.4 inches) in length.
The smell and taste of fennel is notably similar to that of anise, and the bulb has a crisp texture and the leaves are feathery.
The Ancient Greeks considered fennel as a godly food, and it was believed that the vegetable distributed godly knowledge through charcoal in the vegetable’s stalks.
Fennel bulbs are very high in vitamin C, and are high in potassium, fibre and manganese, and contain many other vitamins and minerals.

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