Bulb fennel, however, has only been popular in the U.S. for the last 10 or so years, although it's had a long history of cultivation. The Egyptians, Greeks and Romans used it. Europeans and Asians have known it for the past thousand years. But before that, inhabitants of Mohenjo-Daro (4,000 years before the birth of Christ) believed that the Gods transmitted knowledge to humanity in the form of fire in the lacy branches of fennel. For this reason, the roots, seeds and even the fragile fronds of the plant were scorched and roasted until they turned to fine ash, and the powder used to season most of their food.
The Greeks referred to fennel as "marathon", after the celebrated battle of Marathon in 490 BC was fought on a field of fennel. Socrates recommended a stalk of fennel and a glass of water as the lone cure for a night of overindulgence. The Romans grew it for its fragrant, herb-like green leaves to use for seasoning. They also believed that serpents sucked the plant's juice to improve their eyesight, and Roman historian and naturalist Pliny recommended the herb for "dimness of the human vision."
The plant was in the garden of Charlemagne, who was responsible for its introduction in Europe. In the Middle Ages, chewing the seeds was a favorite way to stop gastric rumbles during church sermons. Fennel was also one of the nine sacred Anglo-Saxon herbs.
In 17th century Italy, fennel was often served at the end of the meal, sprinkled with salt. It's been known in Italy for several centuries and all over the Mediterranean countries.
Fennel is known as fenouil in France, fenchel in Germany, finocchio in Italy and hinijo in Spain. Mistakenly called "sweet anise", fennel has a mild anise, or licorice, flavor, although not a sweet one. Fennel bulbs look similar to celery, with a white bulbous base that extends into celery-like stems.
From The Food Encyclopedia by Jacques Rolland and Carol Sherman
