Fennel is widely cultivated both in its native range and elsewhere of for its edible, strongly flavoured leaves and seeds. The flavour is similar to that of anise and star anise, though usually not so strong.


The Florence fennel (F. vulgare Azoricum Group) is a selection with inflated leaf bases which form a sort of bulb. It comes mainly from India and Egypt and it has a mild anise-like flavour, but is more aromatic and sweeter. Its flavour comes from anethole, an aromatic compound also found in anise and star anise. Florence fennel is smaller than the wild type and has inflated leaf bases which are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabeled as "anise".

Fennel has become naturalised along roadsides, in pastures, and in other open sites in many regions, including northern Europe, Cyprus, the United States, southern Canada and in much of Asia and Australia. It is propagated by seed, and is considered to be a weed in Australia and the United States.

Florence fennel was one of the three main herbs used in the preparation of Absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 1800s, a popular drink believed by many to have psychoactive properties beyond those found in other alcoholic beverages. Due to these beliefs, Absinthe was banned in most countries by the 1940s, but a recent relaxation of laws governing its production, importation and sale has caused a moderate resurgence in consumption. Many modern preparations marketed under the name "Absinthe" do not, however, make use of fennel as did the traditional recipes.