Fennel , Fennel seed and Plants

It grows wild in Europe and in most temperate countries and is naturalized in the western USA. The generic name, Foeniculum, derives from the Latin 'foenum' which means 'hay', and refers to the foliar structure.

The ancient Greeks thought very highly of fennel and used it as a slimming aid and for treating more than twenty different illnesses. It was also much valued by the Romans in an age of banquets. They ate its leaf, root and seed in salads, and baked it in bread and cakes. Warriors took fennel to keep in good health, while Roman ladies ate it to prevent obesity. In Anglo-Saxon times it was used on fasting days presumably because, as the Greeks had already discovered, it stills pangs of hunger. And more recently, in American Puritan communities, it became known as the Meeting Seeds, because seeds of fennel and dill were taken to church to allay hunger during long services.

In the Middle Ages, fennel was a favorite stewing herb, for not only is it fragrant and flavorsome, it also keeps insects at bay and was used in the kitchen to protect and lend flavor to food which was often far from fresh so making it palatable. In the 16th century Gerard praised it as an aid to eyesight and Culpeper for poison by snakebite or mushrooms.

Species

Foeniculum vulgare

Fennel

Also known as Garden Fennel, Common Fennel, and Green Fennel. Hardy perennial. Hi 1.5m-2.1m (4-7ft), spread 45cm (18in). Lots of small yellow flowers in large umbels in late summer. Soft green feathery foliage.

Foeniculum vulgare 'Purpureum'

Bronze Fennel

As F. vulgare Very striking bronze feathery leaves.

Foeniculum vulgare var. dulce

Florence Fennel

Also known as Finocchio Grown as an annual. Ht 75cm-lm (2.5-3ft). Clusters of small yellow flowers in late summer. Leaf feather and green. The base develops to form a white bulbous sweet vegetable, with a crisp texture and a delicate aniseed flavor.

Cultivation

Propagation

Seeds

Sow all varieties early in spring in prepared pots or plug trays, and cover with Perlite. Bottom heat of 15-21 °C (60-70°F) will speed germination. When large enough to handle plant out.

Roots

Division is only really successful if you have a light sandy soil, when roots will divide easily. This should be done in the autumn.

Garden Cultivation

Fennel likes a sunny position in fertile. Well-drained, loamy soil. Add an extra layer of sharp sand in the drill on a clay soil. Sow the seed alter am frosts, thinning to 50cm (20in) apart. Do not grow fennel near dill or coriander as cross pollination will reduce fennel's seed production.

Fennel grown in a hot dry spot produces a sparse dump, 1.2-1.5m (4-5ft) high, with very thin, highly-aromatic leaves. In a decent garden soil, fennel looks more like a dome of green or purple candy floss.

Even though fennel is perennial, after three years it should he replaced.

Florence fennel is grown only from seed. Sow in shallow trenches during the early summer in a rich well-composted soil for the bulbous roots to reach maturity by autumn. Thin out to 20cm (9in) apart.

During dry spells water well. When the root swelling is the size of a golf ball, blanch it by drawing some soil around it. After 2-3 weeks, when the size of a tennis ball, harvest.

Pests and Diseases

When the plants are very young root rot may occur if over watered. Green fly may also occasionally infest the plant. This can be treated with horticultural soap.

Maintenance

Spring: Sow seed of all varieties.

Summer: Pick flowering heads to maintain leaf production.

Autumn: Sow seeds in trays and force with heat for use in winter salads.

Winter: Cut back old growth, tidy up round established plants. Fennel will die back into the ground in winter. No need to protect unless temperatures fall below -10°C (14°F).

Harvest

Pick young stems and leaves as required. Freeze leaves or infuse in oil or vinegar. Collect ripe seeds for sowing or to dry for culinary use. Dig up Florence fennel bulbs when sufficiently mature and as required

Companion planting

Fennel attracts hoverflies so helps keep whitefly at bay.

Container growing

The bronze variety looks especially attractive. Use the bark, grit, peat mix of compost. It may need staking when in flower. In the summer shelter from midday sun, water and feed regularly. Repot each year to maintain health.

Other uses

Seed and leaf can be used in facial steams and in baths for deep cleansing. A facial pack made of fennel tea and honey is good for wrinkles.

Finally, a yellow dye substance can be extracted.

Medicinal

To make fennel tea put a teaspoon of seeds in a tea cup, add boiling water, cover for 5 minutes, then strain and drink to aid digestion or prevent either heartburn or constipation. A teaspoon of this cooled tea is good for babies with colic. Steep a compress in the tea and place on the eyelid, to ease inflammation or watery eye, or let the solution cool and bathe the naked eye.

Culinary

Fennel is an additional seasoning for fat meats like pork and stuffing for poultry and lamb. It is as delicious as a salad or vegetable dressing.

Use seeds in sauces, fish dishes and bread; leaves finely chopped over salads and cooked vegetables and in soups and stuffing for oily fish; and young stems to add an extra crunch to salads. The bulb of Florence fennel can be cooked as a root vegetable or sliced or grated raw into sandwiches or salads.

Fish with Fennel

Serves 4

Whole fish - trout, mackerel, mullet (4 fish, 500g/llb each)

1 cup of fresh sprigs of fennel

1 tablespoon cooking oil Brandy

Clean the fish and fill with sprigs of chopped green fennel leaves. With a sharp knife score the fish on each side and brush with oil. Season lightly with salt and pepper. Arrange bed of fennel sticks on base of a greased oven-proof dish. Carefully place fish on the sticks and cook in a hot oven (450°F/230°C/Gas Mark 8) for 15 minutes.

To serve: transfer fennel sticks and fish onto a flat fire proof serving dish. Warm the brandy and pour over the fish and set alight. The fennel will burn and the whole dish becomes deliciously aromatic.

Finocchio Salad (with Florence fennel)

Serves 2

2 medium-sized fennel bulbs

12 black olives

125g/5oz carton plain yoghurt

1 small lettuce Juice of 1 lemon, Chopped parsley

Trim the fennel bulbs and wash carefully. Cut into thin slices. Mix with yoghurt, lemon juice and olives. Arrange the mixture decoratively on a bed of lettuce leaves. Garnish with slices of lemon and chopped parsley.