« March’s Speaker—Mary Ann Poor, by Jane Hsu | Main | Happy Passover and Easter! Next Meeting: April 5, 2006 7:30pm »

Herb of the Month: Sweet Fennel (Foeniculum vulgare)

Description: Fennel is a relative of carrots and grows in feathery bunches from celery-like stems. It can reach 6 feet in height and is available in both green and bronze varieties. Yellow flowers grow in bunches, much like its relative dill. All parts of the plant are edible.

Cultivation: Fennel grows prolifically from seed. It prefers full sun and welldrained soil. It can cross-pollinate with dill.

Culinary: The flavor of fennel is much like licorice, though not as strong as its scent suggests. Leaves can substitute for tarragon, stems can be chopped or shredded and eaten raw or cooked. The seeds are used in sausages, teas Medicinal: Fennel seed is considered a digestive aid, helping reduce
gas. It is also useful in cosmetics.

Other uses: Butterflies and bees are attracted to its flowers, so it can be added to a butterfly garden successfully. Planting enough for the caterpillars to eat shouldn’t be a problem!

Similar plants: Florence fennel or finocchio is much like sweet fennel, but only grows about 2-3 feet tall and forms bulbs at the base where the stems join. These are eaten much like celery, but with a licorice flavor.