HEIRLOOM. Use fresh fennel leaves in salads or with eggs, fish and sauces.

Full Description

You might recognize fennel’s distinctive anise flavor from Asian and Middle Eastern cuisine. With a bulbous, edible base and celerylike stalks, fennel infuses dishes with enticing licorice-like aroma. Attractive 3' perennial plant grown as an annual, thrives in full sun and mild weather.

• Enjoy the young leaves as a garnish and flavoring for soups, salads, and fish.
• Bulbous stems may be roasted, grilled or served raw.
• Stalks may be used as a celery substitute or used to make broths.
• Use the tasty seeds crushed or whole in sausage and other meats, as well as to make a refreshing tea with a warm, sweet anise flavor.
• Fennel’s lacy texture makes it a valuable garden plant and it is also a favorite of black swallowtail butterfly caterpillars.
• Fennel may be stored fresh in a plastic bag in the crisper drawer in the fridge for a few days. Separate the stalks from the bulbs and store separately.
• Fennel bulbs may also be frozen after blanching for three minutes.
• Leaves may be dried, but lose flavor when dried. Stalks may be dried, but remove the leaves first.
• Seeds are easily dried.
• Pollonator, butterfly favorite