Fennel (Foeniculum vulgare) Gastronomic Oil

Fennel (Foeniculum vulgare) Gastronomic Oil

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Fennel (Foeniculum vulgare) Gastronomic Oil - Gastronomic Oils - Food Products

Fennel Sweet (Foeniculum vulgare) Gastronomic Oil

Product Description

Gastronomic oils are offered as pure essential oils or pre-calibrated with organic sunflower seed oil. A collection of natural aromas - healthy, true, and easy to use.

Fennel, sweet: Anise typical aroma.

  • Québec vrai
  • USDA Organic
Availability: In stock
Only %1 left
As low as CA$10.90

Plant description

Latin Name : Foeniculum vulgare
English Name : Fennel
French Name : Fenouil commun
Family : Apiaceae
Origin : France, Hungary

History and Origin

Sweet Fennel shares common characteristics with anise and dill. It grows in the wild in Egypt, Southern Europe and Asia Minor. Fennel has also become common in the Americas, both cultivated and in the wild.

In Greek mythology, giant fennel was food for the Gods and he who consumed it gained access to knowledge. Fennel subsequently became a symbol when the Greeks fought and won over the Persians in a fennel field, in Marathon (490 B.C.).  Pliny, Dioscoride and Hippocrates recommended fennel, among other things, as a galactogen (stimulating milk production) and vision enhancer. Fennel was also commonly used as a digestive.

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Aromatherapy Data Sheet

Aroma : Anise typical aroma
Ingredients : Pure essential oil pre-calibrated with organic sunflower seed oil.


Gastronomic Oils naturally blend into fats, salt, sugar, and sauces. The average dosage is of one or two drops of product per 250 grams of recipe. It is always preferable to add Saba’s aromas at the end of cooking, since they will often evaporate if  cooked for too long. Use it as you would use fresh herbs. If your preparation requires integrating all ingredients before baking,  such as in pies or pastry, we recommend you double the number of drops for each hour of cooking or standing.

With gastronomic oils and essential waters, you can correct most mistakes. If you accidentally drop too much oil in your preparation, simply heat up slowly your recipe for about 10 minutes, or until you reach back the desired aromatic intensity.

In a rubbing oil with raw meats and cuts to sear, we recommend that you use from 8 to 10 drops for every 250 g of preparation and let stand for approximately 15 minutes before cooking (serve quickly).

Let your imagination run wild!

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