Fennel, vegetable or herb? Could it be both? Well yes, it can. There are two types of fennel, one an herb, and one a vegetable. The herb form of fennel has tall feathery foliage that looks like dill. They have clusters of yellow flowers that are flat on top. The seeds and leaves of herb fennel are used in various ways. Florence fennel is a shorter plant with dark green stalks that resemble celery. It is grown for its large base called the “bulb.” Both plants have a licorice or anise flavor.
Fennel originated in Europe, Asia and the Middle East. Spanish monks brought it to this country in the 1500s to use in herbal medicines. Herb fennel spreads easily and can be considered an invasive species.
Harvest herb fennel when the foliage is feathery and air dry for use later. To harvest the seeds, do so when the flower heads turn brown. Place the flower head in a paper bag in a cool area to dry. Seeds will drop into the bag and then dry.
Florence fennel, considered a vegetable, grows large bulbs on the end and short stalks with some feathery foliage that resembles furry celery. The plants are smaller and have a sweeter, milder taste than herb fennel. The bulbs are harvested by digging up, then cutting off the root. They can be stored for up to 10 days in a cool location.
Fennel can be found year-around in many areas, but the peak season is late fall through early spring. As are many vegetables, Florence fennel is nutritious with lots of fiber, potassium, vitamin C and B-6, and is low in cholesterol and fat. That means fennel can help reduce cholesterol in the blood, which in turn helps reduce the risk of heart disease. One cup of fennel has 27 calories.
Florence fennel is one of those plants that you can eat most parts of, including the bulb, stalks, and fronds! The white bulb and green fronds are what most people use. The raw bulb is crunchy and sweet. The fennel bulb can be softened by grilling, roasting or braising. Fennel stalks are firm and crunchy like celery. They are great to add to stews and soups in place of or in addition to celery or they can be placed under meat or poultry while roasting for added flavor. They add complexity when tossed into salads for that added texture and anise flavor. Fennel fronds are the delicate feathery part of the plant. Strip them carefully from the stalks and use them as a garnish like you would dill or parsley. If you don’t plan on using them all quickly, chop the fronds and stalks and freeze to add to soups and stews later.
When buying bulbs, look for ones that have layers that are tightly spaced and are heavy for their size. If the stalks are attached, they should be firm. Bulbs with stalks and fronds still attached will store better. Avoid fennel bulbs that are split or bruised on the outside. Remember, you can use all these parts in various ways, so it is a bonus to have them all in one.
Summer is coming and lots of produce will be filling the markets, so now is the time to try something new. I think I will try a new vegetable, fruit or herb each week. Fennel is next on my list, both vegetable and herb!
For additional fennel recipes, check out Chef Scotty’s Market Fresh Recipes at https://extension.wsu.edu/clark/healthwellness/foodpreservation/market-fresh-recipes/. The FINI program provides help to SNAP consumers to purchase more fruits and vegetables at local farmers markets. Find out more at www.clark.wa.gov/public-health/snap-farmers-markets.
For additional recipes, food preservation and food safety information, visit https://extension.wsu.edu/clark/healthwellness/foodpreservation/. Have questions? Call MFP Helpline: 564-397-5366 or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”
