Herb & Spice Companion

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HERB & SPICE COMPANION


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FENNEL SEEDS


Foeniculum vulgare


Flavors: pungent, fresh, warm,
strong anise

The fennel plant offers a variety of culinary uses as both herb and spice, thanks to its
fresh, tasty leaves (see page 52) and anise-flavored seeds. Stronger in flavor than the
leaves, fennel seeds are a versatile spice in Eastern cuisines, where they often flavor
meat, poultry, and beans. They’re used in Chinese five-spice powder, and some ver-
sions of garam masala (see recipes on pages 250–251).
The seeds are oval and ridged,
resembling both cumin and caraway,
only greener. In fact, the greenest seeds
have the best, unadulterated fennel fla-
vor, so check color when selecting seeds
for cooking. The flavor of fennel seeds is
often mistaken for that of anise seeds,
but the latter is more pungent.

In the Garden
Fennel, a perennial, thrives in temperate climates and will grow successfully in con-
tainers. It doesn’t transplant easily, so find a suitable spot and stick with it.
Size: Herb fennel, 4 to 6 feet tall; Florence fennel, 2 feet tall
Container: At least 1 foot deep
Light: Full sun to partial shade
Soil: Rich, moist, well drained
Plant: Seeds, soaked in water for 5 days before planting; or divided roots
Water: Regularly until the plant is established, when cutting it for harvest or replant-
ing, and during drought. Drought tolerant; don’t overwater or your roots may rot.

HEALTH BENEFITS
Chewing on fennel seeds can help
alleviate gas, bloating, and acid reflux,
promote digestion, and even freshen
breath after meals (this is a common
post-dining practice in India).

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