Bronze Fennel Leaf
A non-bulbing variety with a reddish-bronze colour and a sweet, anise flavour, reminiscent to black licorice. Part of the carrot family - Apiaceae - fennel is originally from the Mediterranean and therefore popular in Italian cuisine.
Low: 10 High: 20
Low: 30 High: 60
In the Middle Ages, Fennel was known as a magic herb and hung over doorways on Midsummer’s Eve to protect the home from evil spirits; If your eyes or throat sting or your nose is runny after eating fennel, you may have oral allergy syndrome. Meaning that if you’re allergic to pollen, you may also be sensitive to the protein in Fennel!
To germinate, fennel seeds thrive in cooler weather and so avoid the high summer temperatures during germination. Fennel prefers moist soil so watch that I'm receiving enough water! If there's a unusually warm day, the plant may “bolt” or suddenly go to seed; use the cut-and-come-again harvesting technique to harvest and new fronds will grow.
Harvest young around day 30 for a milder flavour or wait until the plant reaches maturity between days 30 and 40 or 20 cm to 25 cm (8 inches -10 inches) in height for a stronger fennel flavour.
Aids in digestion and smooth muscles of the respiratory system, stomach muscles and intestines; Traditionally given to colicky infants and used to induce milk production in nursing mothers; In Chinese and Hindu cultures, Fennel was used to lessen poison in the body from snake bites and scorpion stings.
Full of protein, dietary fiber, vitamin B, calcium, iron, magnesium, manganese & even has the potential to block or reduce certain types of cancer
The leaves are a wonderful addition raw in salads, coleslaws and dressings or roasted in fish, potato, and beef or pork dishes. Or add a sprig to spruce up your cocktail!
FENNEL FROND ORZO
LWMONY CHICKEN WITH FENNEL AND TOMATOES