It’s time for the fennel plant to take the spotlight! Known locally as bużbież, fennel is a hardy perennial herb belonging to the carrot family. It stands out with its tall, hollow stems that can reach up to 2.5 meters (8 feet) and its delicate, feathery green leaves.

The plant produces distinctive yellow flowers arranged in umbrella-shaped clusters called umbels, each measuring 5 to 15 centimetres wide and containing dozens of tiny flowers.

Fennel is widespread across the Maltese Islands, thriving in various habitats such as roadsides, abandoned fields, valleys and coastal areas. It typically blooms from May through October, adding colour to the landscape during spring and summer.

Besides its visual appeal, fennel plays an essential role in the local ecosystem, serving as a vital food source for many insects like ants, honeybees, and wasps, especially during the long hot months.

Apart from its ecological importance, fennel is highly valued in Maltese cuisine. Its aromatic seeds and leaves are used to enhance many traditional dishes. One popular example is patata l-forn (baked potatoes), where fennel adds a unique flavour.

It is also used as a garnish or to season meat dishes, herbal teas (tisanes), and even some alcoholic beverages. This versatile plant perfectly combines natural beauty, ecological value, and culinary tradition, making it a true gem of Malta’s flora.

Are you a fan of fennel in your food dishes?