If you have never tasted fennel, you are missing a treat. Also called Florence fennel, it can be eaten raw, used to flavor soups and pasta, deep-fried, or sautéed and added to gravy served over steaks! Feathery leaves are attractive in the garden and are a fresh garnish to fish, chicken, tomatoes, and sauces. Seed can also be harvested as a spice.
Family: Apiaceae
Native: Africa, Asia, and Europe
Hardiness: Perennial in USDA zones 4–9; grown as an annual.
Exposure: Full sun
Plant Dimensions: Foliage from 2'–4' tall; the "bulb", 3"–4" diameter at the base
Variety Info: The crunchy, dense, licorice-flavored "bulb" is comprised of tightly layered, overlapping, swollen stalk ends. The feathery foliage looks similar to dill, but has a delicate, anise flavor. The seeds also taste similar to anise or licorice.
