Fennel, with its delicate fronds and licorice-like flavor, is a versatile herb and vegetable used in various culinary applications. The bulb, stalks, and fronds of the fennel plant are all edible and offer different textures and flavors. The bulb can be eaten raw in salads, roasted, grilled, or sautéed to bring out its natural sweetness. The stalks are often used as a flavorful addition to stocks, soups, and stews, while the feathery fronds make a beautiful and aromatic garnish. Fennel seeds, with their warm, slightly sweet taste, are used as a spice in cooking and baking, as well as in herbal teas and digestive remedies.
Fennel thrives alongside dill, sage, lettuce, cucumbers and peas
Pest
Aphids, thrips, aterpillars and cabbage moth larva
Watering
Fennel plants thrive in well-drained soil. Keep the soil consistently moist by watering when the top inch feels dry. Provide thorough watering, allowing excess water to drain away. Avoid overwatering to prevent waterlogged conditions.
Harvesting
To harvest fennel cut the plant at the base once the bulb has reached a desirable size, typically around 3 inches in diameter. Use a sharp knife or shears to cut the bulb, leaving a portion of the stem attached for easy handling. Additionally, fennel fronds can be harvested for culinary use by snipping them from the plant. Frequent harvesting of the fronds promotes continuous growth. To enjoy the best flavor and texture, harvest fennel bulbs while they are still firm and tightly packed.
Culinary/ Uses
Fennel, with its licorice-like flavor and aromatic great for making sausage.
