Florence Fennel (F. vulgare
azoricum), also known as finocchio, is an annual.
One source did called this variety F. vulgare dulce, but it
appears that is not actually correct. If you look for the
seed or plant at a garden center be sure to ask for
Florence Fennel-versus the Common Fennel. This type
of fennel is known mainly for the stem that swells to a
"bulb" as it grows. It is similar to celery and can be used
raw or cooked.
Plant the fennel seeds directly into rich soil, and keep the
bed moist for two weeks until the first leaves appear. At
this point be careful not to over water, but treat as you would
a garden vegetable. Fennel can be planted right up till August,
so it's not too late to get started! The bulb does take months
to grow to it's full size, but you can use it at any point. When
the bulbs are about the size of an egg, pile the soil up around
it so it will continue to grow away from the light. At this point
the bulb should be ready to harvest in 2 to 3 weeks. You may
cut off the seed heads when they form and give the bulb a few
more days to grow, then harvest. In mild climates you can
grow and harvest fennel all year long using this method!
To store your fennel bulbs wrap them in plastic and store
in a cool place. You can also use the young leaves of
Florence Fennel just as we mentioned for Common Fennel.
The bulbs are often eaten as celery when thinly sliced and
added to salads and soups. Try mincing the bulb and adding
to a salad of grapefruit and avocado for a different dish. Today's
recipes will give you a good idea of how you can use the bulb.
Both types of fennel are worthy of adding to your vegetable
or herb garden. They do require a good amount of space,
but are a beautiful addition to your beds with their feathery
and wispy foliage.
Oven Potatoes with Fennel
Ingredients:
20 ounces Yukon Gold potatoes, cut in 1/2" cubes
1 medium fennel bulb, trimmed and cut in 1" slices
1 medium sweet onion, diced
1 tablespoon fresh parsley, minced finely
2 teaspoons vegetable oil
1/2 teaspoon salt
freshly ground black pepper -- to taste
Preheat oven to 400 degrees. Spray baking sheet with
nonstick cooking spray. In large bowl, combine potatoes,
fennel, onion, parsley, oil, salt and pepper; toss gently
until well coated. Arrange mixture in a single layer on a
prepared baking sheet. Bake, turning occasionally, until
potatoes are crisp on all sides, 30-35 minutes. Serve
immediately.
Linguine with Vegetables
Ingredients:
1 lb. linguine, uncooked
1/2 cup chopped cilantro
1/8 cup chopped mint
1/4 cup grated Parmesan cheese
5 Tbsp. olive oil, divided
Salt and pepper, to taste
1 cup fresh peas
2 cloves garlic
1 cup sliced sweet onion
1 cup. diced yellow squash
1 cup diced zucchini
1 (12 oz.) can crushed tomatoes
1/2 cup diced fennel bulb
To Make Pesto: In a blender or food processor, purée the
cilantro, mint, Parmesan cheese, and 3 Tbsp. of oil. Add
salt and pepper to taste. Set aside. For Vegetables: Blanch
the peas in boiling water for three minutes; drain; rinse in cold
water. Heat a large pot over high heat. Add the remaining 3
Tbsp. of oil, garlic, and onions, and mix well. Add the peas
and other vegetables, except the tomatoes, and continue
cooking over very high heat until the vegetables are tender.
Add the tomatoes and season with salt and pepper. Remove
the pot from the heat. For Pasta: Cook the pasta according
to package directions; drain. Toss the pasta with vegetables
over low heat, mixing in half of the herb pesto mixture. Serve
with a spoonful of pesto, and garnish with Parmesan cheese
and springs of cilantro. Makes eight servings.
Fennel and Pepper Coleslaw
Ingredients:
1 medium fennel bulb, very thinly sliced
2 medium red and/or yellow bell peppers, thinly sliced
4 scallions, finely chopped
2 tablespoons mayonnaise, regular or light
1 tablespoon grated orange rind
1 tablespoon cider vinegar
Combine all the ingredients in a medium bowl; toss well.
Let stand at least 10 minutes to blend the flavors.
