GROWING FENNEL : A VERSATILE CROP

Fennel is a flavorful and versatile plant that thrives in Southern California’s mild winter climate. This mediterranean herb is an ideal addition to your winter garden. To ensure success, sow fennel seeds directly into the ground in late fall or early winter about 1/4 to 1/2 inch deep in well-draining soil. Space seeds 12-18 inches apart to give the plants room to develop their signature bulbs. Fennel typically germinates within 7-14 days, with bulbs ready to harvest in about 90 days.

Fennel provides versatility throughout its growth stages. The crisp, anise-flavored bulb can be harvested and enjoyed raw in salads or roasted to bring out its natural sweetness. I recommend picking the bulb early before it becomes fibrous and tough. Thinly sliced with a mandolin, fennel pairs very well with grapefruit or goat cheese on a salad. Tossed with olive oil and roasted alongside carrots and garlic, it makes for a hearty winter side dish.

As the plant matures, its flowers produce pollen - a culinary treasure that can be used as a flavorful garnish for hors d’oeuvres, soups, or roasted vegetables. Fresh fennel pollen is difficult to find for purchase. You may be able to find it dried at a specialty store, but it is expensive. Grow your own backyard fennel and you will be rewarded with this bright yellow flavorful dust. Impress your friends at your next dinner party by using this unique garnish.

Later in the season, the flowers develop seeds that are used in many cuisines. You may find fennel seeds on the ingredient list for both Italian and Indian dishes. I have found fresh fennel seeds from the garden to have a much richer flavor than grocery store jarred fennel seed. I liked to sprinkle a few seeds in bolognese sauce or stovetop cannellini beans.