*an aromatic herb that originated in the Mediterranean region and has many culinary and medicinal uses.
Harvested
(rough estimate due to natural conditions {weather, pests etc})
June
Benefits of Fennel Bulb
- a source of energy, vitamin C, dietary fiber, potassium & other essential minerals like calcium, phosphorus, & sodium.
- It provides small amounts of iron, magnesium, zinc, niacin, and vitamin K.
- It also contains B-vitamins, beta carotene, vitamin A, flavonols.
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Storage Tips
- storing fennel in the fridge, you’ll want to separate the stalks from the bulb & store the two parts separately in plastic bags.
- For a non-plastic option, try storing fennel upright in a cup of water on the counter.
- Either way, try to use your fennel within a few days — any more than that, & it starts to lose flavor.
Culinary Tips
Bulb
- try fennel on a flatbread paired with celery in a gratin
- use your fennel bulb in a greek salad or a shaved salad with celery
- If you’re not a fan of licorice, ease yourself into fennel’s charms by roasting it. Pair it with couscous or blend it into a white bean dip
- roasting fennel will bring out its sweetness and soften its flavor.
Stalks
- dry fennel stalks in the oven to preserve them. Just remove all fronds, & arrange the stalks in one layer on a baking sheet. Bake them at 200°F for 3 hours, then turn off the heat and let them hang out in the oven overnight to finish drying.
- Mark Bittman suggests grilling fish on the stalks (keep the fronds attached for this or use your just-dried stalks)
- they can also be used to make broths, infused oils, or in place of celery in dishes.
Fronds
Chop up the fronds and use them like you would other fresh herbs. They’re good in a pesto, an egg or potato salad, as a garnish
Seeds
You’re probably familiar with seeing fennel seeds in sausages and stews (those “seeds” are actually fruits, but everyone refers to them as seeds). Their subtle licorice flavor & nuttiness can even serve as a zippy breath freshener!
Pollen
The pollen can be sprinkled on meat & fish, paired with mushrooms or even with ice cream. Look for it in specialty stores or online, or if you have fennel in your garden, you can let it go to seed and collect your own: be patient, forgo harvesting the bulbs, and you’ll be rewarded with sunny yellow pollen-filled flowers. If you want to be truly wild, go foraging.
(info from food52.com)
Cotyledon Vegetable Farm 