There are more types of fennel, and the main cultivated ones in China are the 3 types of cumin, Italian fennel and bulb fennel. Take fennel as an example, it is mainly distributed in Tianjin, Beijing, Liaoning and other northern areas, which is characterized by slower growth of the plant, late shooting, short petiole, small distance between the leaves, the leaf blade is three times pinnatipartite with fine lobes, the lobes are narrower and filiform, the color is dark green, and the leaf blade is smooth and hairless.

Knotty fennel and cumin flavor is similar, it is in addition to the young leaves can be eaten, the expansion of the tender bulb scales is the main part of the use. Has been knotted ball fennel in China's planting area is not large, only in some areas of the north have sporadic planting, in recent years, it as a new type of vegetable, planting more and more. Bulb outside the scales aging into yellow, yield and quality of the best, harvested too early, the bulb has not yet fully expanded and affect the yield, too late, although high yield, but increased fiber and quality decline. General single plant weight 0.4 ~ 0.65 kg.

Flat spherical varieties: leaf color green, vigorous plant growth, leaf sheath base expanded flat spherical, light green, the outer leaf sheath is more upright, the left and right sides of the shortening of the stem is obvious, the outer leaf sheath is not close to the ground, the bulb is small, a single ball weight of 300-500 g. The bulbs of the bulb, the bulb of the bulb, the bulb of the bulb, the bulb of the bulb is small, the bulb of the bulb is small, the bulb of the bulb is small. Such as Dutch bulb fennel, Italian bulb fennel, Beijing knot bulb fennel, white jade bulb fennel and so on. Its seeds, which are also known as seeds, can be used as a big material, which has the effect of removing fishy flavor and increasing appetite. Our hometown on the street fried buns love to use this fennel seeds, put him and into the oil buns surface, fried out of the oil buns can smell far away, eat fragrant and not greasy, where it can not only increase the aroma, but also to go to the grease.

Fennel has the size of the points: fennel is commonly known as anise, is a seasoning, belonging to the anise genus of Schisandra, meat stews commonly used to it; fennel is umbelliferae fennel Aniseedaceae, it's leafy, dense, and very soft, the stems and leaves are a vegetable, crisp and tender taste, distinctive flavor, in the northern part of the popularity of the ripe, dry seeds can be used as a seasoning and medicine.