Herb & Spice Companion

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:184

61264 - Herb and Spice Companion_146-256.indd 184 3/7/15 5:30 pm

(Text)

HERB & SPICE COMPANION

• 184 –

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).

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:184

61264 - Herb and Spice Companion_146-256.indd 184 3/7/15 5:23 pm