Soprano

Fennel is an aromatic plant that resembles dill in appearance but has a distinctive sweet taste and anise aroma. The plant is upright and branched, reaching a height of about 1.5 m in the flowering phase. The leaves are green and of medium size, while the 'bulbs' are white, oval-shaped, and weigh 90–110 g. The time from sowing to technical maturity is approximately 115 days.

In cooking, fennel is widely used as a spice: leaves and young shoots are added to soups, vegetable and meat dishes; stems and flower heads are used for pickling and canning. White 'bulbs' can be boiled or eaten raw – they are perfect for salads.

In folk medicine, fennel is valued for its cholagogue, antibacterial, and expectorant properties. Leaf decoction is used for digestive disorders, fatigue, and eye inflammation. For cultivation, the plant prefers light, heat-loving soils with neutral pH; roots can be insulated in winter and stored at +1–2 °C, then replanted in spring.