Fennel is one of the most popular herbs in historical Italian cuisine since ancient times, and is also used as a medicinal remedy, as we read in Ugo Benzi's 15th century book on dietetics.

Il fenochio è caldo, e secco nel secondo grado. Noi usiamo le sue foglie in cibo, et per gli'insalate, et tra l'altre foglie, et herbe genera buoni humori: giova il petto, et apre le vie del opilationi. La sua radice ben cotta, con li ciceri, li augmenta la sua virtù apperitiva. La meglior parte del fenochio è la sua somenza.

"Fennel is hot and dry in the second degree. We use its leaves in foods and salads, and with the other leaves and herbs, it produces good humors: it benefits the chest and opens the occlusions. Its root, well-cooked with chickpeas, stimulates the appetite. The seeds are the best part of fennel."

For more information about vegetables in historical Italian cooking check out our book Early Italian Recipes. Vegetables, fruit, herbs, and flowers.
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