In my recent gather-greens-before-the-freeze foray to Sharp Farm, I had the great fortune to harvest some lovely small fennel bulbs, which I prepared and enjoyed.
The herbaceous plant finocchio , sometimes referred to as leaf fennel , ( Foeniculum vulgare ) is a biennial that deport as a perennial where growing conditions are favourable . In my zone 7 garden , fennel wintertime over and faithfully re-emerge , showing green fronds in former spring . In southerly clime and also the Mediterranean region it grows with reckless wildness and some might even consider it to be an invasive . In the fall , in cold-blooded , northerly climate , the tap ascendant need to be dig leaving a few inches of stem , overwinter over in a coldframe or solution wine cellar , and then put out again in leap . On the medium , fennel plant grow to be four to six metrical foot tall , although I have seen them as tall as seven to eight - feet , with large yellow umbels of prime . These bloom produce Florence fennel seed , which is a popular seed / spicery used in many cuisine . Attractive bronze - leaved finocchio ( F.var.vulgare‘Rubrum ’ ) also brook yellow flowers which can be eaten . Even though these plants are grow for their foliage , their roots are eatable .
Florence fennel ( Foeniculum vulgarevar . azoricum ) is the variety grow primarily for vegetable ingestion . It is a medulla - same vegetable with vacuous straw , crunchy like Apium graveolens dulce , only with a cherubic anise seed / licorice flavor . I ascertain it is often mislabeled in market and called anise . I have originate my own here in Maryland , as well as in Italy , and my bulbs never capture quite as prominent as the big orotund ones in the grocery and farmers ’ market . I expend the bulb and the greens , both clean and cook . It is delicious cut into piece or julienne and eaten as a in the buff vegetable , used as a crudite , and added to salad . When cooked , I find the flavor to become milder , though still clearly common fennel - tasting . It is honorable simply sautéed , oven roast , grilled and in soup and ragouts .
Besides being high in fiber , finocchio is fairly high in vitamin C , and contains vitamin B3 , calcium , folate , manganese , phosphorus , potassium and atomic number 30 . Fennel seminal fluid has a reputation for its soothing characteristic for the digestive tract ; it is also believed to help relieve indigestion and gas .

Thel seed should be soaked for a few day to quicken germination . It can be direct seeded into loamy garden soil in saltation through early summer , and again in early fall , calculate upon where you subsist . Make rows about 18 - inches apart and lean seedlings to 6 - inch apart in the rows . Once the medulla oblongata swells , it can be reap for culinary use ; loosely about 80 day until harvest . ‘ Zefa Fino ’ is a popular bolt - resistant variety . All fennel plants appeal the swallowtail butterfly – in particular the anise morning coat – so be indisputable to grow some supernumerary industrial plant for them .
In my late gathering - greens - before - the - freeze foray to Sharp Farm , I had the groovy luck to harvest some lovely pocket-sized common fennel bulbs , which I fix and enjoyed : Braised Fennel . attempt this unsubdivided and delicious recipe while the finocchio medulla oblongata are still available .
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Just-harvested small fennel bulbs.Photo/Illustration: Susan Belsinger




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