Fennel has a rich range of effects and functions, and is a dual-purpose medicinal and culinary seasoning vegetable

Fennel is a perennial herbaceous plant in the Apiaceae family, and is both a common seasoning vegetable and a traditional dual-purpose medicinal and culinary material. Its tender stems and leaves, commonly called fennel greens or fennel sprouts, are often used as a filling or side dish; the mature seeds, known as fennel seed, are a common spice in braised meat and soy-braised dishes. Fennel's distinctive pungent aroma comes mainly from the volatile oil components contained in the plant.

From the perspective of traditional understanding, fennel is warm in nature and pungent in taste, and is often considered to dispel cold and warm the stomach and to regulate qi and ease the middle. In folk practice, it is often used in dishes to help when the stomach feels cold or appetite is poor. The volatile oil and dietary fiber it contains may also help promote digestion and increase appetite. However, fennel is, after all, a food rather than a medicine, so it is only meaningful when eaten in moderation in daily life; if you feel unwell, you should still seek medical attention promptly.

Nutritionally, fennel contains carotene, vitamin C, calcium, iron and various other nutrients, and the stems and leaves also have a fairly high dietary fiber content with few calories, making them suitable as a daily vegetable to include in meals. Its rich aroma can also remove off-odors and enhance flavor in dishes, and in northern regions it is often used to make dumplings and steamed buns, where its flavor is very distinctive.

When eating it, note that fennel tends to be warm in nature, so people who easily get heaty or have a hot constitution should eat less of it in moderation; the sodium content of fennel stems and leaves is relatively high among vegetables, so the amount of salt used in cooking should be appropriately controlled. When selecting it, those with bright green leaves, firm stems and a fresh, strong aroma are best; quick stir-frying over high heat or brief blanching can better preserve the aroma and texture.