FENNEL - Foeniculum vulgare

Even though it might look similar to dill, Fennel is a biennial herb that actually tastes like licorice! There are several types of Fennel: feathery green sweet fennel; bronze fennel that has maroon leaves; and Florence fennel (commonly referred to as finocchio) that has a large stalk base that can be used in salads or some Italian dishes.

Fennel is a member of the Apiaceae family (like carrots, dill, cilantro and parsley). All parts of the plant are edible, and it can be used in teas, cooking, baking and absinthe (that wickedly lethal spirit lovingly referred to as “The Green Fairy” in the movie Euro Trip).

For a summer crop, Fennel can be started indoors under lights about 6 weeks before the average date of the last frost (around March 23rd in Atlanta). And it can be direct sowed into the garden after the last heavy freeze. Fennel also can be started indoors under lights in the late summer for a fall crop. You may or may not find starter plants in your local nursery. Fennel doesn’t transplant well because it has a taproot (a straight, strong main root that grows downward). This taproot helps make Fennel very drought tolerant. Use peat pots when starting seeds indoors so as not to disturb the taproot.

TIME TO EAT

Fennel is often added to soups or sauces and finocchio can be harvested for salads or as a vegetable. The leaves are most tender when harvested when the Fennel plant is about 6 to 10 inches tall. If you keep the.plants cut back, you’ll be able to extend the harvest but eventually Fennel will bolt and you’ll get flower stalks.

So for something different (and a little daring) try this Roasted Fennel & Almond Pesto recipe from Serious Eats: 1 cup chopped Fennel bulb (i.e., finocchio); 1 cup extra-virgin olive oil; 1/2 cup skinned slivered almonds; 3/4 cup loosely packed Fennel fronds; 2 medium cloves of garlic; Kosher salt. Toss chopped Fennel bulb with a drizzle of olive oil on a rimmed baking sheet and roast in a 400 degree oven until softened and lightly browned (stir occasionally) - about 12 minutes. Scatter almonds on a second rimmed baking sheet and bake, tossing occasionally, until lightly toasted - about 5 minutes. Let Fennel and almonds cool slightly. In a food processor, pulse roasted Fennel, Fennel fronds, garlic and 1/2 cup olive oil until a puree forms. Add almonds and 1/4 cup olive oil and pulse until pureed. Add remaining 1/4 cup olive oil, season with salt and pulse to combine.

BET YOU DIDN’T KNOW

Fennel contains a huge amount of nutrients that are linked to a whole bunch of health benefits. Fennel contains phosphate and calcium which are important for bone structure, and iron and zinc which are needed for the production and maturation of collagen. Additionally, Fennel contains potassium and magnesium which, along with calcium, has been shown to naturally decrease blood pressure. Fennel also contains fiber, folate, vitamin C and vitamin B-6, all of which support heart health.

I hope this gets you thinking about planting an herb garden. Here on the blog each week we’ll take a look at a different herb, and before you know it you’ll be ready to take on your own garden! If you’d like some help with design and planning, click the button below to reach out.