Fennel (Foeniculum vulgare) is a popular tuberous vegetable whose seeds are used in the production of gin. A spice similar to aniseed, fennel also offers medicinal benefits for the stomach and respiratory tract. Growing all over the world, it is thought to have originated in southern Europe. In gin production, the seeds are used at a dosage of 0.1 kg/100 L. They give the gin a spicy flavour. They give the gin a spicy-sweet aroma with liquorice and aniseed notes.
Background
Fennel (lat. Foeniculum vulgare) is a popular tuberous vegetable that has also found its way into medicine and gin production. It is also known as: Bread seed, Enis, Fenchil, Fenckel, Fenikraut, Femkel or Vinkel.
Use of the fennel plant
While the tuber is a popular vegetable that is eaten as a side dish, the seeds of the plant are also used. As a spice, they are comparable to aniseed. Eating fennel helps with stomach and intestinal complaints. It is also said to relieve respiratory problems due to its antibacterial effect. While in most countries only the bulb is eaten, in Italy certain varieties of fennel are also eaten together with the fleshy leaves.
Fennel was already used as a remedy in Europe and the Far East in ancient times and the Middle Ages. Nowadays it is mainly drunk as a medicinal tea.
Growth area and origin
Fennel is thought to have originated in southern Europe. Today it grows worldwide. The only requirement is a mild winter climate.
Dosing and distillation
In gin production, mainly the seeds of the plant are used. The dosage starts at 0.1kg/100L.
Taste influence on the gin
Fennel seeds are aromatically spicy and slightly sweet. They are reminiscent of a mixture of liquorice and aniseed.
