Native to the Mediterranean, fennel is a perennial plant long valued for its medicinal and nutritional properties. A common component in English, French and Italian cuisine, the entire fennel plant is edible and its sweet anise-like flavor is a standard seasoning for most fish dishes, sauces and curry powders. The herb is also used to flavor a variety of liquors. The Puritans are said to have called fennel the "meeting" seed, as the aromatic and mild flavor of the seed made it pleasant to chew during lengthy church meetings.
Step 1
Harvest fennel from the garden when the stalks are approximately 4 inches above ground. If you do not grow your own fennel, try to purchase the plant from an organic source. Lightly wrap the fennel with plastic wrap or place in a perforated plastic bag and store in the refrigerator for up to a week.
Step 2
Remove the fennel leaves from the top of the plant. Rinse the leaves under cool running water and dry on paper toweling. Chop and add leaves to soups and stews in place of other herbs.
Step 3
Use fennel stalks as you would celery in raw and cooked dishes. Cut the stalks into 1/2 inch slices and saute in 1 tbsp. of olive oil until lightly browned. Top with Parmesan cheese and a dash of lemon juice.
Step 4
Trim the bottom of the fennel bulb with a sharp knife. Cut the bulb lengthwise and roast in a preheated oven at 375 degrees Fahrenheit. Cool and serve alone, or chop and add to a potato or vegetable salad.
Step 5
Buy fennel seeds from a health food store or organic food market. Toast in a dry skillet until fragrant. Grind in a blender or with a mortar and pestle and store in a dark place.
Tips and Warnings
- Fennel and dill will cross-pollinate in the home garden. Grow the plants at a distance from each other to preserve the taste of both plants.
Things You'll Need
- Fennel plant
- Sharp knife
- Skillet
- Fennel seeds
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