Fennel
Foeniculum vulgaris

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Nutritionally Rich In These Nutrients
Very low in calories, with good amounts of vitamin A, and the minerals calcium, potassium, and iron.

Harvested
Fennel grows best in moist, warm climates. In colder climates it is available from mid June through early fall. Gather the bulb after the leaves of the plant die. Gather the leaves as soon as they are fully matured, but before flowering.

Selection Tips
The bulb is used as a food, the seeds as a flavoring, and the leaves as an herb. When choosing leaves look for crispness and fresh appearances with an aromatic fragrance when rubbed between the fingers.

Best Way to Store
Refrigerate for two weeks wrapped in a moist towel and placed in a plastic bag. The leaves can also be dried for long term storage.

How to Prepare
Wash fennel bulb and trim stalk. Either bake, steam, saute, puree or slice and eat raw with oils and spices.

Recipes Best Suited for
Soups, salads, muffins, pastas.

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Spring | Summer | Fall | Winter

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