The fennel mentioned here must not be confused with the wild fennel (F. vulgare), which is a tall-growing perennial that does not produce the swollen stem base of the annual variety. Perennial fennel is usually found growing wild in low-lying places that are subject to flooding and also along roadside banks and ditches. It is often wrongly referred to as aniseed because of a similarity in flavor and appearance. Florence fennel is recommended for the home gardener because of its many uses in the kitchen: stem base, foliage, and seeds all being valuable in different ways. The foliage is feathery and light green, the bright yellow flower umbels bloom in summer and are followed in early autumn (fall) by seeds of pale green that dry to a light biscuit color.
History and mythology
Although fennel is a native of the Mediterranean lands, its origins are shrouded in mystical legends and the wondrous properties of the leaves, and especially the seeds, are found in the folklore of many countries. It was one of the good “magical” herbs, a sure defense against all evil. In Greek mythology, Prometheus concealed the fire of the sun in a hollow fennel stalk and brought it down to earth from heaven for the human race.
Cultivation
If growing Florence fennel for the swollen stems, sow the seed in late spring or early summer, straight into the ground, where plants are to remain, in rows of shallow drills that are 12 inches (30 cm) apart, the seedlings to be thinned out later to 8 inches (20 cm) apart. The seed bed should be well dug, then limed and manured if necessary. A rich soil will give best results. Autumn (fall) sowing can be done as well if the climate is not too severe, and the thickened stem base should be ready to use in early spring. For a sizeable base and a good foliage color, fennel requires plenty of water during dry periods. When the base has swollen to the size of a golf ball, cover it with earth, continually adding more to keep the bulb covered as it swells. Remove the flower-heads as they appear. After about 14 days, the swollen base or bulb will be large enough to use. Cut each one away from the roots, tie them together by the foliage and hang in a dry place until required. Florence fennel bulbs are seen hanging like this in greengrocer stores where they are usually referred to as finocchio. It is advisable to use the bulbs within 10 days after cutting, otherwise the fresh, crisp texture is lost.
Harvesting and processing
Drying of the foliage is not recommended. It is too sappy and by the time It has dried, most of the flavor has been lost. For freezing, chop the fresh leaves finely, mix with a little water and put into ice cube trays in the freezer. Sprigs of fresh fennel may be wrapped in foil, sealed, and kept in the deep freeze for some weeks. If wishing to dry the heads for the seeds, allow them to ripen in autumn (fall), then clip off the heads, sun-dry for a few days, and shake out all the seeds and store them in airtight containers.
Various uses
Culinary
Fennel seeds, whole or ground, help to digest starchy foods such as bread, pastries, biscuits, and pasta. They assist the assimilation of cabbage, Brussels sprouts, broccoli, cauliflower, and onions, as well as many root vegetables. Fennel leaves can be chopped and used sparingly to flavor and help digest potato salad, green salad, spaghetti sauce, and rice. Use with fish while cooking. In fact, the leaves are traditional with fish, and if baking a whole fish, branches of the foliage make a fragrant bed for it to rest on during cooking. The swollen base can be cut into thin rings and separated like an onion for salads; or the base can be cut in half and cooked as a vegetable and served with a plain white sauce, or a cheese sauce.
Medicinal
Fennel has always had a reputation for helping the eyesight (and some say second-sight also). Fennel seed tea is still used by many for bathing sore eyes. The tea also relieves flatulence and for hundreds of years has been recommended for those who wish to lose weight.
Cosmetic
Fennel seed has traditionally been used in home beauty preparations and is said to smooth lines away. Fennel seed made into a strong infusion (or tea) is blended with honey and buttermilk for a cleansing lotion. A mild infusion of fennel seed makes an excellent skin freshener. The same infusion refreshes tired eyes when pads of cotton wool which have been soaked in the liquid are placed on the eyelids for about five minutes. I have made a revitalizing face mask with a combination of a strong fennel seed infusion, honey, and yoghurt stirred together then spread on the face and neck. It should be left for 15 minutes, then gently rinsed off with cool water.
Companion planting
Fennel does not help caraway, tomatoes, kohlrabi, or dwarf beans. Fennel and coriander do not grow well together, coriander inhibiting the formation of fennel seed. Do not plant fennel and wormwood together either, as wormwood stunts the growth of fennel plants.