Botany - Fennel

Scientific name	Foeniculum vulgare Mill.
Appearance	Small, elongated, slightly curved dried fruits with longitudinal ribs. Commonly called “seeds,” they are botanically the fruits of fennel.
Scent	Anise-like, sweet, warm, and strongly aromatic
Color	Yellowish green to light brown, depending on the variety and degree of drying
Parts used	Whole, crushed, or powdered dried fruits
Origins	Mediterranean Basin, North Africa, and regions extending to Ethiopia and Western Asia
Toxicity level	Low at food-use quantities. Excessive or prolonged consumption is not recommended due to the natural presence of estragole. Allergic reactions remain possible in people sensitive to Apiaceae.

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