FoodFood InformationHerbs&Spice
FENNEL (Foeniculum species)
There are several species of fennel. Common fennel (F. vulgare) is a perennialthat usually is cultivated as an annual. Its upright, hollow, fleshy stemsgrow 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 thefoliage. 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 thickerleaf bases. It is cultivated for its thick, bulb like base which is usuallyharvested before flowers appear and eaten as a vegetable called Finocchio.Blanch the base of the stem or "bulb" by piling dirt around itwhen it has become the size of an egg; after about 10 days it will be readyfor harvesting.
To many people, fennel is a familiar plant from vacant lots and fields whereit often grows wild. In the past, fennel was highly valued as a supposedcure for eye disorders and blindness. It was also commonly eaten to preventoverweight and cure fatness, perhaps in a belief that the thin leaves wouldbestow their characteristics on the consumer. Adonis, whose death and resurrectionwere observed annually in the Grecian midsummer festival, had clay potsof fennel and other herbs planted around his image. The fast growing plantssoon withered in the sun and were thrown into the river along with imagesof 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. Seedsof Florence fennel can also be sown in the late summer for a fall crop ofleaves and stalks; thin seedlings to about one foot apart.
Both leaves and seeds of fennel have a pleasant anise or licorice flavorand are a good seasoning for fish, cheeses, vegetables, and some pastries.The stems, particularly the fleshy base of Florence fennel, may be harvestedwhile still tender, just before the flowers blossom-and eaten raw or cookedas a vegetable. Harvest the leaves just as the flowers are beginning tobloom; they are best preserved by freezing. The seeds can be dried.