Fennel was one the very first wild edibles I learned about in California. That unmistakable licorice-like odor is intoxicating. As soon as in doubt, simply break a stem and take a whiff. If the smells prefer licorice, you’ve got wild fennel. The plant sends up 4 or five smooth stalks which room hollow through a white pith. The leaves room feathery and also fluffy poofs, carefully divided direct foliage the look a lot prefer dill. Flowers bloom in huge flat umbels of golden yellow tiny small flowers. These flowers eventually ripen come gray-brown seeds. Wild fennel can reach just under 6 feet in height. They prosper singly follow me trails or in substantial clusters the end in open fields.

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Wild fennel (Foeniculum vulgare) was originally native to Greece but has spread over lot of the world. It’s been developed here in California for around 120 years, and also has by now become a indigenous itself. I’ve personally harvest fennel native Humboldt ar to Malibu.

The entire wild fennel tree is edible, including stalks, leaves, flowers and seeds. The pipeline are regularly used in pasta, soups, to flavor fish, etc. Stalks, leaves, and seeds are used to flavor tea, and the seeds can be dried and also stored for usage as a spice. Leaves are used to odor home-cured olives.

CAUTION: be certain not to confuse this plant v Wild Parsnip which has a comparable yellow flower head. The parsnip’s leaves are not fluffy dill-like tufts, however, and also it does no smell prefer licorice. Sap native wild parsnip plants can cause severe and also excruciatingly ache skin reactions.

Recipe: Home-blend Chai

1 cup chopped fennel stalks and leaves3 tblsps grated new ginger root1/4 cup soy milk (or dairy milk, rice milk, almond milk, etc.)2 cups water1 tsp home-blend chai1 tsp street (or honey)chai dried herb ingredients: allspice, nutmeg, mint, chamomile, coriander, cloves, cinnamon, cardamom, cumin, anise seedBlend dried herbs come taste, mixing sufficient for later on use. I generally mix around 2 cups at one time. My mix is caffeine free, include tea pipeline if you’d like caffeine. Placed 1 tsp of dried herb blend in tea strainer, add to saucepan v 2 cups water. Include fresh ginger and also wild fennel. Gradually bringing mix to low cook then simmer for about 15 minutes. Place milk in microwave-safe tea mug through 1 tsp street or honey, heat on high till milk foams. Remove warm foamy milk indigenous microwave, then to fill mug to the brim by including hot chai mixture. Yuuuuummmmyyyyyy. If friend did that right, you’ll have one of the spiciest chais ever. The ginger is a natural stimulant, however no coffee jitters.

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WARNING: harvest wild edible plants because that human consumption can it is in dangerous, and also should only be excellent by an experienced knowledgeable forager. Inexperienced people could become sick or dice by spend the dorn plant. Read full warning.