FoodFood InformationHerbs&Spice
FENNEL (Foeniculum species)
There are several species of fennel. Common fennel (F. vulgare) is a perennial
that usually is cultivated as an annual. Its upright, hollow, fleshy stems
grow to about 5 feet tall, with thin, straight, and very finely cut leaves.
Flat clusters of yellow flowers grow at the ends of the stems above the
foliage. Fennel looks very much like dill but is taller and more coarse.
A red form is often grown
for its colored foliage. A variety of the species is Florence fennel (F.
v. dulche) which is lower growing than common fennel with larger and thicker
leaf bases. It is cultivated for its thick, bulb like base which is usually
harvested before flowers appear and eaten as a vegetable called Finocchio.
Blanch the base of the stem or "bulb" by piling dirt around it
when it has become the size of an egg; after about 10 days it will be ready
for harvesting.
To many people, fennel is a familiar plant from vacant lots and fields where
it often grows wild. In the past, fennel was highly valued as a supposed
cure for eye disorders and blindness. It was also commonly eaten to prevent
overweight and cure fatness, perhaps in a belief that the thin leaves would
bestow their characteristics on the consumer. Adonis, whose death and resurrection
were observed annually in the Grecian midsummer festival, had clay pots
of fennel and other herbs planted around his image. The fast growing plants
soon withered in the sun and were thrown into the river along with images
of Adonis, which was thought to bring abundant. rainfall in the coming season.
Common fennel prefers full sun, and light, well drained good garden soil.
Propagate by seeds sown in the spring where the plants are to grow. Seeds
of Florence fennel can also be sown in the late summer for a fall crop of
leaves and stalks; thin seedlings to about one foot apart.
Both leaves and seeds of fennel have a pleasant anise or licorice flavor
and are a good seasoning for fish, cheeses, vegetables, and some pastries.
The stems, particularly the fleshy base of Florence fennel, may be harvested
while still tender, just before the flowers blossom-and eaten raw or cooked
as a vegetable. Harvest the leaves just as the flowers are beginning to
bloom; they are best preserved by freezing. The seeds can be dried.