Herb & Spice Companion

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HERB & SPICE COMPANION

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FENNEL

Foeniculum vulgare

Flavors: sweet, mild, lightly spicy,

anise

Fennel is used in the kitchen for its stems, its elegant feathery leaves, and its

anise-flavored dried “seeds,” which are actually fruits (see page 184). Native to the

Mediterranean, it’s a beloved staple in

Italian cooking. Note that there are two

main varieties of fennel: Herb fennel and

Florence fennel, which has a large, firm

bulb and is widely consumed as a vege-

table for its crunchy bulb rather than as

an herb.

Fennel’s delicate, feathered leaves

are more than just a pretty garnish.

While they look like dill, but they have a

much softer, sweeter anise flavor.

In the Garden

Fennel, a perennial, doesn’t transplant easily, so find a suitable spot and stick with it.

Size: Herb fennel, 4 to 6 feet; Florence fennel, up to 2 feet

Container: 12 inches deep

Light: Full sun or partial shade

Soil: Rich, moist, well drained

Plant: Seeds (soaked in water for five 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.

Harvest: Cut down stalks and water the plant so it regrows. For the seeds, let the fen-

nel grow until the flowers turn brown and the seeds are green-yellow (see page 184).

HEALTH BENEFITS

Known throughout history as an

effective digestive aid, fennel can be

eaten, prepared as a tea, and chewed

in seed form to work its magic on the

gut. Fennel is rich in potassium and

fiber, and its vitamin C content makes

it a great immunity booster.

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