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.

Did you know you can harvest and freeze your own herbs?

You have planted an herb garden, watered it, and watched for the seed to break their way through the earth. You have wished for rain, wished for sun, celebrated when the leaves formed on the herb plants and they flourished under your tender care. Now the beauty of the herb plants and the delightful aroma of the herbs surround you. It is time to harvest what you have sown….and….preserve the fruits of your labor.

Freezing garden herbs is a quick and easy method of preserving herbs for future use. Drying herbs with low moisture content, such as parsley, cilantro or dill, is an efficient method of preserving herbs but for some herbs with higher moisture content, such as basil or mint, freezing may be a more optimal solution for preservation. Dried herbs are more concentrated in flavor and adjustments in portions should be made when substituting dried herbs for fresh herbs in recipes. However, frozen herbs may be substituted for fresh herbs in the same portion as the recipe dictates.

To freeze garden herbs once they have been harvested, place the herbs in a bowl of clean water in which 2 tablespoons of water have been added. The salt will remove any insects without damaging the plant. Let soak for about 5 minutes. Remove any remaining water from the herb by patting dry with paper towels or spinning in a salad spinner.  When excess water has been removed from the herb, space the herbs on a baking sheet lined with parchment or wax paper, allowing plenty of room so they are not touching. Place the sheet in the freezer until frozen solid. When the herbs are frozen, store in a plastic storage bag in the freezer. Freezing in this method will allow the herbs to remain separated for easy measuring. Herbs may also be placed in ice cube trays, covered with water and frozen into cubes. This is a great method for adding herbs to soups or stews, just drop an “herb cube” into the pot!

Each type of herb will have its own best method of preservation, whether it be drying, freezing or preserving in vinegar, salt or oil. Research the specific type of herb you are preserving to ensure correct preservation method that will produce the best results for those precious herbs you nurtured and cultivated all summer long – and enjoy your harvest on a cold winter day!

It has been weeks, maybe months – sometimes years – since you first started your home herb garden.

You toiled and slaved to make them flourish, you experienced the thrill of seeing the first sprout grow, and the heartache of seeing them whilt away. You learned the ropes; you made everything work despite your ‘ungreen thumb’ and you became somewhat of an herb expert in the local sapling club of your town.

Now, after all you’ve accomplished, a question hangs…

What do you do with your herbs?

Harvesting herbs is the next step in your herb garden journey. Having a home herb garden is pretty much like having your own health food grocery store.

Herbs are extremely useful, and each has their own uses. But to harvest them isn’t as simple as plucking the leaves out whenever you feel like it. You can do it of course, but only if you intend to use your plants just once.

But if you plan to harvest your home herb garden regularly, timing is crucial.

The best time to harvest your herbs is on a calm, dry midsummer morning because wind and heat have the tendency to disperse the herb’s essential oils.

On extremely wet days, herbs produce less oils, so harvesting herbs after the dew has dries and before the flowers open is strongly suggested. When harvesting, you should be conscious not to take more than one-third of the foliage.

Harvesting the whole plant obviously is not a good idea. The plants need foliage to re-grow well. Be sure also to check the plant and leaves for insects, diseases and damaged leaves before harvesting, and to take the proper steps to remove them if found.

Once you harvest your home herb garden, it doesn’t mean you would have to use them right away.

You can always store and preserve your harvest for later use.

There are three ways people use employ when preserving herbs for later use; drying, freezing and preserving them in salt or vinegar (much like pickling).

To start preserving, begin by bundling six to twelve stems together making sure to remove the foliage at the base of the stems. Secure them using string or special bundling cords for plants that are available in your local gardening store.

Hang the bundles in a cool place away from sunlight. Drying individual leaves, placing them in a screen or special rack is best. Be sure to turn the leaves or bundles regularly to ensure a proper and balanced drying process.
To make the most of their home herb garden some people who resort to using microwaves or ovens to speed up the drying process, but these methods tend to yield unsatisfactory results.

Freezing herbs is a more simple process of preservation.

You cut your herbs into 1.4 inch pieces, put them on a baking sheet lined with wax paper, and put them in a freezer. Once frozen, you can bundle them into plastic bags and place in the freezer again to save space.

The third way is via a certain medium like salt or vinegar.

Chopped herbs like mint, basil or tarragon can be covered with vinegar and it will be preserved for several months. You can also use salt by alternating layers between the salt and the herbs.

When it is dry, you can then separate the salt from the herbs and store them in an airtight container.

But what if you wish to use them straight from home herb garden?

First, you should clean the herbs carefully before using in any recipe. Cleaning them requires you to place them in a bowl filled with water.

If the herbs are too many to fit in a bowl, the sink can suffice. Then put two tablespoonfuls of salt in the water.

The salt will drive away whatever insects are in the herbs without damaging the plants. Once clean, remove the herbs and dry them in a salad spinner, or you can toss them by hand if you don’t have a salad spinner.

Remember, different herbs require different approaches.

What is mentioned above is generally true for all, but to be sure, know what kind of herb you wish to harvest and prepare and learn all you can about it.

Caring for a home herb garden is both beneficial & rewarding and reaping what you sow is good, but learn how to reap them properly lest you lose them.

Planting your herbs and watching them grow is only the beginning of herb gardening. Unlike other garden plants, herbs are useful away from the garden in many ways. To harvest and preserve your herbs for use, you will need to do some work first.

Time your harvest properly. The essential oils in herbs are what you want to get the most of when harvesting. Wind and heat cause the oils to dissipate. Herbs produce less oil on rainy days. Choose a dry, windless morning after flowering has begun for the season; midsummer is often best. Harvest after the dew dries but before that day’s blossoms open.

Harvesting home herbs means taking a small amount of the plant for use, not uprooting the entire plant. Try to remove no more than one third of the total plant when harvesting. Pruning prompts new growth, but remaining leaves will need to make food for the whole plant in the meantime. Inspect the plant for any damage from insects or disease prior to harvesting.

Herbs from a home herb garden do not need to be used immediately. This is good news if you have a large harvest. You want to retain the oils in the plant while avoiding rot. Preserve them for later use in one of three ways: dried, frozen, or pickled in salt or vinegar.

Drying herbs is a simple method of preservation. Individual leaves can be dried by laying flat on a screen or rack. You must turn the leaves often for even drying. You can use an appliance such as a dehydrator or oven but will not achieve results as satisfactory as air drying. To dry herbs on the stem, bundle stems in groups of up to a dozen, tying defoliated stem ends with string. Hang the bundles upside-down in a cool, dry, windowless space.

Herbs can be frozen to lock in their essential oils. Prepare a baking sheet by lining with wax paper. Chop herbs into pieces about 1/4 inch in size. Place herbs on the baking sheet in a single layer and freeze. Once frozen, the herbs can be collected in a container and stored in the freezer for later use.

Herbs from a home herb garden can be pickled to preserve their flavor. Pickling is a very old preservation method involving salt or vinegar. Drop fresh herbs like basil, tarragon or mint into vinegar to keep the flavor for several months. Herb leaves can be dried and preserved by sandwiching them with salt. Once the salt has dehydrated the leaves, remove the browned herbs from the salt and keep them in an airtight container.

Using herbs from a home herb garden includes using them freshly picked. To use them fresh, wash the herbs gently by floating them in a bowl of cool water. If you have a lot of herbs to wash at once, use the sink basin. Add two tablespoons of salt to the bowl to chase away insects. The salt will not alter the flavor of the herb. Lift the herbs from the water and dry in a salad spinner.

Herbs have as many uses as there are varieties. Research the proper way to harvest each herb for specific instructions. Become familiar with the uses of all the herbs you grow and how to preserve each for best flavor, aroma or color.

Product Description
This beautifully presented book offers expert advice on how to grow the perfect herb garden, from choosing, designing and planning to planting, propagating and harvesting the plants. This is a complete reference for growing and using herbs.

Growing Herbs: Design, Planting, Harvesting, Using