Fennel is Multi-Purpose Herb, Vegetable
Posted on April 10th, 2009 by Sharon Sweeny in Herbs, Spring, Vegetables
Florence fennel grows luscious bulbs for salads or roasting.
In Greek mythology, the gift of the knowledge of fire came to man in the form of a fiery coal tucked into a fennel stalk.
In Medieval times, fennel was used to treat disease and was considered sacred. It was hung from rafters to bring good luck to the household and put in keyholes to ward off ghosts and evil spirits.
Fennel was one of the “meeting” seeds of the Puritans; it was chewed to stay awake during church meetings and most often given to quiet fussy children.
Foeniculum vulgare is regular garden fennel grown for its seeds and herbal foliage; Foeniculum vulgare azoricum is the Florence fennel that grows the licorice flavored bulb eaten as a vegetable. Both varieties are perennials grown as annuals in much of the Northern Hemisphere.
Plant fennel in early spring as soon as the ground can be worked. Because they have a deep tap root, fennel doesn’t like to be transplanted. Direct seed where they are to grow.
Don’t plant fennel near beans, tomatoes, cole crops, coriander, or dill. Fennel is said to exude a chemical from its roots that adversely affects the growth of these crops.
It grows 3 to 4 feet high; plant near the back of the herb garden.
Sow seeds in garden about 1/8 inch deep and 4 to 6 inches apart. Thin to stand about 8 inches apart. Keep well watered until established, then do not over water.
When Florence fennel bulbs are egg sized, hill soil up to blanch them. You can begin to harvest about two weeks after that. Harvest leaves for use as a seasoning at any time. Regular garden fennel produces seeds in mid to late summer. Harvest seeds when they turn brown, before the plant scatters them.
Florence fennel bulbs are delicious roasted with a little olive oil and then sprinkled with Parmesan cheese during the last few minutes.
Fennel leaves’ delicate licorice flavor pairs nicely with fish or cheese. The seeds find their way into sausages, breads—particularly dark pumpernickel rye—cakes, cookies, and pies.
Fennel is an all purpose herb that adds its fragrance to cosmetics, soaps, liqueurs, and potpourri mixes, as well as culinary uses. Medicinally, it is said to aid digestion.
Fennel is a cold hardy vegetable that deserves to be grown more often in the home garden. Seed collectors will love it; fennel is a prolific producer of seeds.
It fits right in with one of my gardening concepts: buy it once, collect the seeds, grow it free for life.
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