There are two types of fennel, the perennial, common fennel,
or Foeniculum vulgare and the annual Florence Fennel or F. vulgare
azoricum. In part one of our series, we are talking about the
common variety.
Common fennel does not form a bulb but the seeds
are harvested for cooking, as well as the fresh leaves. It is
a member of the Parsley Family and grows any where from
3-5 feet tall. The leaves are very similar to dill, as are the
flowers, which bloom in the late summer and the fall. Fennel
can easily be grown from seed sown directly into the soil in
the early spring or the late summer for a fall crop. The soil
should be well drained and in full sun with plenty of room.
Try growing some in a large clay pot, thinning the seedlings
as they grow to just 1 or 2 per pot. Once fennel is established
it does well in drought like conditions. You can also plant
seeds in the fall for germination in the spring. One warning:
do not plant near beans, caraway, tomatoes, coriander or
wormwood-they do not work well together.
Once your plant is about 6 inches high you can begin
harvesting the young leaves, but only pick the top 2
inches, so it will continue to grow well. The leaves will
stay fresh in the refrigerator for a week with the stems
in water, and the top covered with a loose plastic bag.
Also, you can freeze the leaves in small plastic bags.
The seeds should be harvested in late summer as they
ripen so they don't scatter-watch carefully and remove
the heads AS SOON as they turn from green to brown.
The seeds can be dried by dropping the heads in a paper
sack and leaving there until dry. When dried store the
seed in jars in a dry, dark location for about 6 months
for the best flavor.
Bronze fennel is a butterfly magnet, which is a good
thing, but plan on harvesting early because once the
caterpillars start munching it won't take long for it be
eaten. I plan on sharing it this year so my kids can
watch the caterpillars do their thing.
Cooking with fennel has many possibilities. Sprinkle
the flowers in salads or use them in herbal vinegars.
The leaves can used in soups, stews, salads, dips and
marinades. The seeds are wonderful in breads, cookies,
cakes and salad dressings, as well as sausage dishes.
Like dill, fennel is the perfect herb for fish. You can use the whole
stalks in a wood smoker for fish, or lay them on top
of the fish while grilling. When cooking with fennel
leaves add at the last minute for the best flavor.
Special Butter for Fish
You will need:
1/4 cup butter
2 tsp. lemon juice
dash of salt and pepper
2 Tbs. chopped fennel leaves
Combine all and refrigerate. Use
on baked or grilled fish.
Chinese Five-Spice Powder
Mix and store in an airtight jar:
1 Tbs. black pepper
1 Tbs. ground anise
1 Tbs. ground fennel seed
1 Tbs. ground cinnamon
1 tsp. ground cloves
Fish with Garlic and Fennel
Ingredients:
3 pounds whole dressed fish
15 garlic cloves
salt and pepper
olive oil
fennel branches
Sprinkle the fish with salt and pepper inside
and out. Place the UNPEELED cloves of garlic
inside the fish. In a large baking dish, lay the
fennel branches, place the fish on top, and
brush with olive oil. Bake for about 45 minutes
in a 350 degree oven, brushing often with the
olive oil.
Carrot Salad with Fennel
Ingredients:
2 tablespoons chopped fennel leaves
3 cups grated carrots
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
Mix together the fennel and carrots. Whisk the
oil, lemon and mustard together. Pour over the
carrots and mix well. Cover and chill for one
hour or more before serving, stirring occasionally.
Cucumbers and Fennel with Dressing
Ingredients:
4 medium cucumbers (about 2 pounds)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon fennel seed (I used minced leaves instead)
1/2 teaspoon salt
1 small Onion, finely chopped 1/4 cup
Dressing:
1 cup mayonnaise or salad dressing
1/4 cup finely chopped spinach
1/4 cup chopped fresh parsley
1 tablespoon Fennel leaves
2 teaspoons wine or herb vinegar
Cut cucumbers lengthwise in half and remove
the seeds. Cut each half lengthwise into 4 strips.
Cut each strip into pieces, about 2 inches long.
Place the cucumbers in a glass or plastic bowl.
Shake oil, lemon juice, fennel seed, salt and onion
in tightly covered container. Pour over cucumbers.
Cover and refrigerate at least 12 hours, stirring
occasionally. Prepare the dressing by placing all
ingredients in blender or food processor. Cover
and blend on high speed, or process, until smooth.
Refrigerate at least 2 hours. Drain the cucumbers.
Serve with dressing. 8 servings. NOTE: If you use
leaves instead of seeds double or triple the amount.
Ingredients:
1 1/2 cups dried white beans, such as Navy Beans, soaked overnight
1 pound smoked ham hocks
8 cups water
2 large bunches of fennel leaves
1 onion, finely chopped
4-5 cloves garlic, minced
1 bay leaf
3 tsp. black pepper
1 cup chopped cabbage
3 cups chopped potato-about 3 large potatoes
1 bunch green onions--most green removed and root end
3 tablespoons olive oil
1/2 pound ground pork sausage, cooked and drained
Place the ham hocks, soaked beans and water in a
large pots and bring to a boil-reduce heat and simmer
about 1 hour til the pork is tender and the beans can
be mashed. Trim stems off fennel and chop about
2 cups of the leaves. Set aside. Add the onion, garlic,
bay leaf and pepper to the pot. Simmer 5 minutes.
Add the fennel, cabbage, potatoes, scallions, olive
oil, and browned sausage. Return the soup to a boil
and simmer til vegetables are tender-about 20
minutes. NOTE: I like using Italian sausage, but
you can use any type of pork sausage.
