Fennel – Foeniculum vulgare (Umbelliferae)
Appearance: These tall graceful herb garden plants have fine foliage which can be used fresh throughout summer. The thick and shiny primary stem reaches about 1.5 m (5 ft) with featherlike soft fine foliage topped by delicate yellow flowers blooming in midsummer.
Usage: Fennel is a popular and very traditional seasoning for fatty meats. In small quantities it may be used as an addition to lamb or poultry. It greatly enhances the taste of fish, particularly oily fish. Seed is used in bread dough. Use steeped in oil or yoghurt to make a salad or vegetable dressing. Fennel bulbs are delicious.
History: These herb garden plants have been grown and used in northern Europe and the mediterranean region since Roman times. Fennel was transported to the New World as a digestive remedy by settlers. (Seeds) Fennel seeds provide an anise—flavoured condiment stifles appetite and were used in Europe during religious fasting. Puritan communities in the USA took seeds of fennel and dill into church to chew during long services. Hence the expression “meeting seeds”. ln the Middle Ages it was placed into keyholes to stop the migration of evil spirits. The Romans employed fennel as a specific for various and regarded it as an agent of power and safe travelling.
Cultivation: Fennel is a tall plant suitable for the back of the herb border. Seed should be sown in late spring. To maintain Sow a few seeds in succession with about a 10-day interval between sowings. Cultivate as an annual if desired, but the established roots produce hardy plants that easily survive winter. Divide established roots from established herb garden plants in the fall (autumn) after seed has been harvested.
Harvesting: Fennel is sap rich and does not dry easily. Collect seed heads immediately you observe a color change. Hang them up in a dry, well ventilated environment out of the sun. Place a large tray or towel/paper/cloth underneath to collect the seeds easily.
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