Fennel Seed

Fennel Seed – From Seed to Dinner Plate

Have you ever stopped to think about the journey a fennel seed takes before ending up on your dinner plate? Fennel seeds are used widely throughout the world in a variety of dishes. Even though it may seem simple to simply buy them pre-packaged at the store, the journey they take to get there is far more complex.

By understanding the different stages required for fennel seeds to reach us, we can gain a greater appreciation of the food that we consume on a daily basis. For this article, we will explore the many stages fennel seeds go through on their journey to becoming part of our meals.

The Beginnings of Fennel Seed

Like other plants, fennel starts its lifecycle as a seed. A mature fennel plant produces elliptical seeds about 1–4 mm in length that are typically brown or grey in colour. These seeds are referred to as ‘true fennel’ and often referred to as sow-fennel, wild fennel or Foeniculum vulgare.

Fennel plants are classified as non-woody herbs that are members of the parsley family and are native to the Mediterranean. Fennel is a hardy and fast-growing biennial (though often grown as an annual) that can reach up to a meter and a half in height, depending on the variety.

Fennel is propagated by planting fennel seeds in the ground or in a suitable container and ensuring the soil or potting mix is moist but not overly wet. The seeds should be placed in shallow soil (1–2 cm deep) and lightly covered. The ideal temperature range for germination is between 15–20ºC and fennel seeds will typically germinate in 2-14 days.

The Growing Stages of Fennel

The germinated seeds grow into small fennel plants. As the plants grow, they need plenty of sunlight and water, as well as a warm climate with temperatures of 10-25°C. In temperate climates, fennel can be sown in March and will produce seed heads in late summer, early autumn.

The small fennel plants need approximately 80-110 days to reach maturity when the stems turn woody, indicating that the plant is ready to produce seed heads. The stems contain fennel buds, which open up to form clusters of small yellow flowers that produce the seed heads.

During the blooming stage of the plant, each cluster of flowers opens up and exposes its yellow centre, the male part of the flower. Shortly after blooming, the flower bud will drop petals and grow the seed pods. The seed pods grow and eventually turn green before reaching the dry and brown stage.

Harvesting the Fennel Seed

When the seed pod turns dry and brown, it is time to harvest the seed heads. The seed heads should be cracked open with hands or tools before the seeds are removed from the husk and become loose. Care must be taken to not damage the harvesting container as it can affect the quality of the harvest.

The harvested and collected fennel seed is then spread out onto a tray or net to allow it to dry and to cool down. This can take anywhere from one day to a few days, depending on the humidity and temperature of the environment.

After the drying and cooling process, the seeds can be placed in an airtight container such as a jar or sealed bag. This prevents moisture from entering the container and affecting the quality of the seeds. The stored seeds can be stored in a cool and dark place for up to one year.

Processing and Packaging

Once the seeds have been collected, dried and placed in an airtight container, they can be further processed for packaging. This involves cleaning the seeds of any dirt or husk, which can be done either manually or through more advanced methods, such as sieving or air-blasting.

After the fennel is cleaned, it is dried once more to reduce its moisture level. This helps keep the seeds from going bad too quickly. The fennel is then cooled to 40°F and placed in an airtight package that typically consists of a foil pouch with a window for easy viewing.

The last stage of processing is to carry out a series of quality tests to ensure that the product is of a high standard. Typically, this includes testing for moisture content, contamination, oil quality, odor and taste. After the tests have been completed, the fennel seed is then ready to be packaged and sold.

Transporting Fennel Seeds

The packaged fennel seeds then begin their long journey to a dinner plate. This journey typically starts in the country where the fennel is grown, with containers of seeds being shipped to a distribution centre.

These distribution centres are responsible for testing the seeds, separating them by quality, and packaging them into smaller units of one pound or less. The packages are then shipped, typically via truck or rail, to grocery stores, spice shops, and other retailers.

At the end of the journey, the container of fennel seed arrives at its destination, ready to be sold to the public. From there, the seeds are either purchased by consumers for at-home use, or used in restaurants to become part of various dishes.

Making it to the Dinner Plate

Once the purchase is made, the fennel seed is ready to become part of a dish. Fennel seeds are popular and versatile ingredients that are used in many cuisines around the world, including Indian, Vietnamese, German, and Italian.

The seeds can be used whole or they can be ground into a powder to be used as seasoning or a thickener. Fennel seed can be used to make soups, stews, salads and even desserts. The taste of fennel seeds is distinctively sweet and licorice-like, with a subtle hint of pepper.

Conclusion

By considering the long journey a single fennel seed takes before reaching our dinner plates, we can gain a greater appreciation of the complexity and beauty of the food-supply chain. Although the time frame for these steps may be short, the process remains important for ensuring a steady flow of food from farm to fork.

This article only touches upon the vast complexity and diversity of the food-supply chain, which applies to all manner of fruits, vegetables and grains. The next time you’re enjoying an Indian curry with a hint of freshly ground fennel, take a moment to consider the amazing journey that seed had gone through before arriving on your dinner plate.