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Fennel, an upright perennial herb that grows three to ten feet tall. The plant contains thick, ribbed, hollow stems that grow from its rooted bulb (known as the crown). Green branches and feathery foliage sprout off the stems. As the plant matures it creates an umbrella-shaped cluster of bright yellow flowers. Every element of the Fennel plant from crown to flower is edible. It has a sweet, licorice-like flavor and citrus notes. Fennel is often harvested for its smaller bulbs, which are the most fragrant and succulent.
Seasons/Availability
Fennel is available year-round with a peak season during the fall and winter months.
Current Facts
Fennel plants produce hermaphrodite flowers, with both male and female parts. Fennel is known for its invasive nature as it will reproduce from both root crown and seed. India is the leader of Fennel production in the world. Fennel has long been used as a weight-loss aid, helping to suppress hunger.
Nutritional Value
Fennel contains a combination of phytonutrients that gives it strong antioxidant properties. It is one phytonutrient, anethole, that has been used in studies and proven to reduce inflammation and help reduce the risk of cancer. Fennel has been used to treat various digestive symptoms, including heartburn, gas and bloating.
Applications
Fennel is entirely edible. Cook the stalks as you would the bulb, or top dished with chopped fronds for garnish. Thoroughly rinse Fennel as dirt can become lodged inside while it's growing. Slice and toss with olive oil, salt and pepper, and roast with other root vegetables. Shave or thinly slice and add raw to green salads, with blood orange segments and olives. Saute with onions as a base for risotto. Slice and layer with onions and mustard seeds in a pastry crust for a savory tart. Dice and cook slowly in olive oil until caramelized, then toss with fresh pasta. May also be used in sweet preparations: add to custards and freeze into ice cream. Fennel will keep, dry, in the refrigerator for up to a week.
Ethnic/Cultural Info
The fruit of a Fennel plant is its seed, which is harvested and has as many culinary uses as the plant itself. In India and Pakistan the Fennel seeds are known as "Saunf" and they are used as a spice and an after-mint. The seeds are also used to flavor liqueurs. Fennel was used to treat snake bites and poisonings in ancient China, and in the Middle Ages was hung from door ways and windows to ward off evil spirits.
Geography/History
Fennel is native to southern Europe and the Mediterranean region, where it has been used for centuries as a spice and for medicinal purposes. Ancient Greeks referred to Fennel as "marathron" due to its prolific wild growth in one field where the great battle, the Battle of Marathron, was said to be fought. In the 1700's Fennel was used in the production of the patented elixir absinthe.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Fennel is often harvested for its smaller bulbs, which are the most fragrant and succulent. Available at
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
Fennel from Milliken Family Farms - Every element of the Fennel plant from crown to flower is edible. It has a sweet, licorice-like flavor and citrus notes.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172
info@specialtyproduce.com
FENNEL
It has a sweet, licorice-like flavor and citrus notes.
at Specialty Produce
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
1 619-295-3172
specialtyproduce.com
"Fennel" from Milliken Family Farm
at Specialty Produce
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
1 619-295-3172
specialtyproduce.com
Fennel from Milliken Farms
avalible at Specialty Produce
is easiest, three is harder.
