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Fennel is not just a popular culinary herb and spice, but a medicinal herb as well

Fennel Flowers

Foeniculum vulgare

Plant Type: Hardy Perennial Growing Zones: 4-10

Fennel is usually grown as an annual, but is actually a hardy perennial. The herb prefers cool climates and will typically grow to a height of 3 to 4 feet. The feathery leaves are finely divided into light green, thread-like segments topped by tiny yellow flowers which appear in late summer to mid-autumn.

Growing Fennel in Your Herb Garden

Fennel prefers full sun but will accept some shade. It grows best in well-drained medium dry soil with a pH level between 6 and 8. To help insure quality, only buy fresh, foil packed seed from a reliable online herb seed supplier.

Sow fennel seeds indoors, 4-6 weeks before the last frost. Germination takes 10-14 days, requiring darkness and 65 degree temperature. Plant in peat pots so when it is time to transplant the fennel seedlings to the herb garden you can plant the pot without disturbing the sensitive roots. Fennel has very sensitive roots and may not survive if transplanted directly to the garden.
When growing outdoors, plant in early spring or fall when the soil is cool and a light frost is still possible. Sow in full sun with rows spaced 3 feet apart. Thin plants 10 to 12 inches apart within the row. To protect from wind, stake the herb plants when they are 18 inches tall.

NOTE: Fennel is looks very similar to dill, since they are both members of the Parsley family. Do not grow fennel near dill in your herb garden as the two could cross-pollinate!

Caring for the Fennel herb plants

Remove the flower heads after blooming to stimulate further leaf production. Trim back the stems in autumn. Use either fresh or dried leaves in cooking, cutting anytime once flower heads appear.

Harvesting and Storing the Fennel

In autumn, harvest ripe fennel seeds and dry the seeds by hanging upside down in a paper bag. As always, store in an airtight container.

Some History on Fennel

Fennel was not a popular culinary herb or spice when used by the early Greeks. They named fennel marathon, from maraino, meaning “to grow thin.” British herbalist Culpepper wrote that all parts of the herb were used on a culinary basis in drink or broth to “make people lean that are too fat.”
Fennel seed was used as appetite suppressant herb on fasting days in medieval times. Some used the spice to prevent witchcraft.
Fennel shoots were eaten by the Romans, who named the herb foeniculum, derived from the Latin word foenum, meaning “hay” (a real culinary delight!) and that evolved into the word we know today.

Using Fennel as a Culinary Herb

Fennel seeds are usually used as a condiment. The leaves have an anise-like flavor and the stems can be eaten like celery. It's still best known as a spice or culinary herb. Though important in other uses, this is where it's popularity will remain. The best stems for eating are the tender flower stalks just before they blossom.

Fresh leaves can be used in salads, sauces, soups and stews or to garnish fish. The root can be boiled as a vegetable when cooking with herbs. The Fennel Seeds are used in cheese spreads and vegetable dishes, but are also used in cookies, breads, cakes, desserts and beverages.

Fennel, when used as a Medicinal Herb

Fennel was considered in medieval times was considered one of nine sacred herbs to have the power to cure the nine causes of medieval illnesses.
Fennel has been used in herbal medicine as a carminative, a weak diuretic and mild stimulant
Fennel, when used in herbal tea, is believed to soothe the stomach. However, it's still best used as a culinary herb because the oil can be irritating or even dangerous to those with allergies or skin sensitivities.
Fennel can be used as a medicinal herb as an eyewash for tired, sore eyes.
As an infusion Fennel seeds can be used as a steam facial.

Here’s a tasty recipe using Fennel bulb in a special bread stuffing

Bread Stuffing with Ham, Pine Nuts and Fennel

8 Tbsp. unsalted butter (one stick), plus extra for baking dish
1 large onion, chopped medium (about 1 1/2 cups)
1 large bulb of fennel, cored and sliced thin
2 tsp. dried basil or 2 Tbsp. minced fresh basil
½ cup minced fresh parsley
½ tsp. ground black pepper
12 cups dried ½-inch cubes from one 1-pound loaf French bread
1 cup pine nuts toasted
½ pound smoked ham cut into thin strips
½ cup grated Parmesan cheese
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten lightly
½ tsp. table salt

Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in large skillet over medium-high heat until fully melted; pour off 2 Tbsp. butter and reserve. Return skillet to heat; add onion and fennel then sauté for about 8 minutes, stirring occasionally until translucent.

Stir in basil, parsley, and black pepper and cook about 1 minute longer or until just fragrant.

Pour onion mixture into large mixing bowl. Add the bread cubes, toasted pine nuts, smoked ham, Parmesan cheese, stock, eggs, and salt and toss gently to mix dry and wet ingredients evenly.

Pour mixture into buttered 13x9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil and bake for about 25 minutes until fragrant. Remove foil and bake 15 to 20 minutes longer, until golden brown crust forms on top. Serve warm.

Serves 10 to 12 as a side dish

By:

Thomas Kueny, Publisher - http://www.growing-herbs.com