There are two types of Fennel, the perennial, Common Fennel (shown above), and the annual Florence Fennel, which is shown below.

Common Fennel does not form a bulb, instead, the seeds and fresh leaves are harvested for cooking. It 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. Try growing some in a large clay pot, thinning the seedlings 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. Do not plant Fennel 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 continues 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, 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 bag and leaving them there until dry. When dried, store the seed in jars, and keep in a dry, dark location for about 6 months for the best flavor.

Cooking with Fennel:
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. Add it to your basting sauces or place dried stalks on the grill while cooking seafood. When cooking with Fennel leaves add at the last minute for the best flavor.

~ Florence Fennel ~

Plant the Florence Fennel seeds directly into rich soil, and keep the bed moist for two weeks or until the first leaves appear. Then be careful not to over water, but treat as you would any garden vegetable. Fennel can be planted right up into August. 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. Then 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 Fennel bulbs wrap them in plastic and store in a cool place. You can also use the young leaves of Florence Fennel just as you would for Common Fennel. The bulbs are often eaten as celery when thinly sliced and added to salads and soups.

Both types of Fennel are worth adding to your vegetable or herb garden. They make a beautiful addition to your beds with their feathery and wispy foliage.

FENNEL SALAD
SERVES 4-5

From Linda McCartney

This healthy, crunchy salad of fennel, carrot, apple and radish is dressed in a lemony mayonnaise, which adds to its freshness.

12 radishes, trimmed
3 bulbs fennel, trimmed
2 medium carrots, peeled
1 green eating apple, cored
1tbsp fresh lemon juice
6tbsp mayonnaise

1. Make 4 vertical cuts, crossing in the centre, in each radish.
2. Soak in iced water for 2-3 hours or until the petals open. Drain.
3. Cut the fennel bulbs lengthwise in half and cut out the hard core. Slice very finely.
4. Cut the carrots into matchsticks and dice the apple.
5. Mix the lemon juice into the vegetables, and then toss with the mayonnaise.

Pile into a salad bowl and garnish with the radishes.