Since ancient times, fennel seed has been enjoyed as a condiment and valued for its supposed medicinal qualities. The name is derived from the Latin foenum meaning 'hay.' In ancient Greece, it was considered a symbol of success.
The cultivated plant is about 3 feet (1 m) tall and has stalks with finely divided leaves composed of many linear or awl-shaped segments. The grayish, compound umbels bear small yellow flowers. The fruits, or seeds, are greenish brown to yellowish brown oblong ovals about 6 mm (0.25 inch) long with five prominent longitudinal dorsal ridges. Their aroma and taste are suggestive of anise. They contain 3 to 4 percent essential oil; the principal components are anethole and fenchone.
The seeds and extracted oil are used for scenting soaps and perfumes and for flavouring candies, liqueurs, medicines, and foods, particularly pastry, sweet pickles, and fish.