Fennel

Fennel is an important seed spice grown worldwide as an herbaceous annual crop. Fennel is used in different forms, such as spice, cosmetic, and medicinal plant. The main constituent of fennel is its essential oil, which is rich in anethole. In India, fennel is mostly grown in Gujarat, Rajasthan, and Madhya Pradesh. The total area under fennel cultivation is about 82,000 ha and production is about 137,000 tons. The national average productivity is about 16 quintal per hectare. Fennel plant is tall and grows about 2 m in height. The leaves are alternate, pinnately compound with partite leaf blades and sheathed petiole. It bears yellow flowers and the inflorescence is terminally born compound umbel. It is a cross-pollinated crop and pollination is mainly effected by honey bees. The fruit, commonly known as seed, is a schizocarp of two mericarps attached to a dividing carpophore. The genetic improvement in fennel is attempted through selection, hybridization, mutation, and biotechnological tools. Most of the varieties developed in fennel by different research institutions were through selection. Under Indian condition, fennel crop is grown during rabi season. The crop normally takes 180 days for maturity and is harvested during April month for seed purpose. The main disease of fennel is Ramularia blight and the main pest that damaged the crop is aphid. This chapter looks at the fennel crop briefly and presents its botany, chemical composition of fennel oil, breeding and improved varieties, agronomy and nutrition, and crop protection aspects. (The chapter has an annexure provided by the editors presenting taxonomy, nomenclatural aspects, functional properties, and uses – both medicinal and culinary, and safety and toxicological aspects)