SWEET FENNEL

(Foeniculum vulgare)

A native to southern Europe and the Mediterranean, Fennel has been cultivated since antiquity. The ancient Greek name of the herb, Marathron, from maraino means to grow thin and foeniculum is from the Latin word for fragrant hay, reflecting the plant’s odor and use as feed for goats to increase the quality and fat content of their milk. Fennel was cultivated by the Romans for its aromatic fruits and succulent, edible shoots and was considered one of the nine sacred herbs to treat disease during medieval times. It was the Colonists who brought fennel to North America and New England’s Puritans called fennel “meeting seeds” since they were chewed during long meetings as an appetite suppressant.

Sweet fennel is a robust perennial with dark green or bronze wispy leaves and umbels of tiny yellow flowers during July and August similar to its kin dill, which by the way, easily cross-pollinates yielding useless results on both plants. Grow fennel by itself off in a corner of the garden or in pots well away from the herb and vegetable garden. It likes well-drained soil and full sun, but will thrive almost anywhere once established. It is easily propagated by seed sown directly in late spring since seedlings do not transplant well. The plants will self-sow generously! If seeds are not desired, remove flower heads to promote bushier growth or harvest before the seeds ripen and thresh out when completely dried. Fresh leaves and tender stalks may be trimmed at any time, but will not retain their flavor when dried.

Edible from top to bottom, sweet fennel yields both an herb, the stalks and leaves, and a spice, the seeds. One of the best herbs for fish dishes, the leaves have a strong anise flavor and are also a delicious addition to bouquet garni, potato salad, green beans, stuffing or mixed with cream cheese. The leaves are also invaluable for deep-cleansing of the skin’s pores in a facial steam treatment or infused to make an herbal hair rinse. The stalks can also be used as a vegetable, as a bed for grilled fish, eaten raw like celery or even as a Children’s straw for sipping orange juice. Sweet fennel seeds release their flavor in breads and cakes as well as in meatballs and sausages. They are also found in five-spice powder, curry powder and sweet pickling spice. Seeds can be sprouted and added to green salads or simply chewed to sweeten the breath. To aid weight loss, you can make a tea from fennel seed which is warming and refreshing and helps to lessen the pangs of hunger. Safe for children, this infusion can be used for colic and painful teething as well as to clear toxins from the system, aid the digestive system and relieve flatulence in adults. The pollen is even known as “spice of the angels” and has an incredible sweet and intense flavor, but the whole yellow flower umbels also make a showy garnish.

FENNEL TIPS
Toasting sweet fennel seeds accentuates their flavor
especially for Indian dishes.

With a mortar and pestle, lightly crush the seeds
to release their flavor

MONSTER MEATBALLS
3/4 pound ground beef
1/4 pound ground pork
1 egg
1/2 cup soft breadcrumbs
1/4 cup minced onions
1 clove garlic, minced
3Tbs Dijon mustard
2 teaspoons dried oregano
1 1/2 teaspoons fennel seed
3/4 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Sweet fennel is sooooo Italian and added to meatballs gives an authentic Italian flavor.

Mix all ingredients lightly, but thoroughly, with hands. Form mixture into 8 meatballs, using about 1/3 cup for each one. Place on a rack over a roasting pan and bake at 350 degrees for about 25 minutes or until cooked through.

Serve with pasta and sauce or split, stuff into French rolls and top with tomato sauce and cheese for monster sandwiches.

ADDITIONAL USES
FOR
FENNEL

Fennel essential oil is used to perfume soaps, shampoos, creams, perfumes, and liqueurs.

Powdered fennel seed repels fleas from pets’ beds

Fennel water, obtained from the seeds is used slightly warm, to bathe the eyes, removing any inflammation and tiredness and giving them brightness

Fennel symbolizes flattery in the language of herbs and is an emblem of heroism.

". . . I have given you all things even as the green herbs."
Genesis 9:3