FENNEL
Fennel (Foeniculum vulgare) is nature’s licorice! Technically an herb in the carrot family, Fennel is cultivated for it’s bulb-like stem and shoots typically in the Spring and Fall. We tend to grow our Fennel in the greenhouses starting in early Spring, and start them up again in the field in the Fall, as they love growing in cool conditions! Be sure not to toss the stems and fronds, they can be incorporated into gremolata, pesto, chimichurri & more!
In season: April to June | September to December
Nutritional value: Fennel is a good source of vitamin C, manganese and potassium. Like other veggies, it is also high in fiber! It is also used in herbal medicine as a remedy for menstrual pain, coughs, and stomach pain. Fennel tea, anyone?
Storage tips: Fresh bulbs do best stored in the crisper drawer of your refrigerator, as exposure to cold temperatures can cause rupture of the cell membranes — not so tasty! The bulbs (and attached fronds) will keep in the fridge for over a week wrapped in a damp towel; any longer and you run the risk of tough fennel.
Culinary uses: Despite being overlooked by many, Fennel is a versatile vegetable to cook with as the entire plant can be eaten! Consider pairing it with fish and shellfish, citrus, strong cheeses, tomatoes, pork and chicken. The bulbs can be eaten raw, roasted, braised, caramelized, grilled, pickled, fermented, or even candied! If you’re not the biggest fan of the licorice / anise flavor, cooking tends to diminish the pungent taste. Try adding the stems and fronds to stock or soups (use in small quantities), or as a garnish!
