Fennel

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Background

Fennel belongs to the Umbellifereae family and is related to parsley, carrots, dill and coriander. There are two types of fennel. One is treated as an herb called herb fennel and one that is treated like a bulb type vegetable called Florence fennel or Finocchio. The bulb, stalks, seeds, and leaves are all edible on the herb fennel. Both types have an anise or licorice flavor and are often known for that aroma and flavor.

Nutritional Value

• Fiber important for digestive health and keeps you feeling full
• Vitamin A important for vision, bone development, and immune function
• Vitamin C important for the immune system, healthy skin, and wound healing
• Iron important in red blood cell formation

How to Shop

Select fennel that are firm, crisp, and have pale bulbs with feathery fresh leaves.

How to Grow

Both types of fennel are grown from seed and bother prefer a full sun location in soil that is well prepared with organic matter. Herb fennel does not transplant well due to its tap root structure. When bulbs start to swell and become the size of an egg, push soil around the bulb. This will produce a paler and tenderer bulb. Herb fennel can be harvested as needed by cutting away the feathery foliage. Florence fennel can be harvested when the bulbs are about the size of tennis balls by digging the bulb and cutting off the root and cutting back the top.

How to Store

Store fennel in the fridge for up to 3 days. Submerging the fennel in water will help retain the moisture.