Fennel is very easy to grow , especially when planted by seed. Bonus: Since fennel is a famed self-sower, it will likely make a comeback every spring thereafter with little to no effort on your part. Despite its hardy appearance, fennel is actually fairly fragile and will quickly lose flavor when stored improperly.
The best way to keep fennel fresh is to cut the stem off of the bulb and store the two pieces loosely in separate plastic bags in the fridge. When stored in this way, fennel will stay crunchy and flavorful for five days after you bring it home from the grocery store or 10 days if you plucked it straight from your garden.
By now you should have plenty of inspiration for what to do with fennel, but the sight of this large and awkward-looking bulb on your cutting board might shake your confidence. Remove the stalk and fronds. This is the first step, even if you intend to use the whole fennel plant since the stalk and fronds will be chopped separately from the bulb. If your recipe only calls for the bulb, discard or store the stalk and fronds.
Rinse the bulb. Sure, you could have rinsed the fennel while the stalk and fronds were still attached, but by separating them first, you leave open the option of reserving them for future use. Trim and chop. Transfer the bulb to your cutting board and begin by trimming off the root end. Next, use a knife to cut a shallow slit into the side of the bulb—just enough so that you can use your fingers to pry away the tough outer layer. Once trimmed, how you then cut the fennel will depend on the cooking method you intend to use.
To add slices of raw fennel into a fresh and crunchy salad, try thinly shaving the bulb on a mandolin. Then simply dress with a basic olive oil and lemon vinaigrette for a refreshing and healthy dish.
Spread the wedges cut-side-down on a baking sheet, and toss them with olive oil, salt and pepper. This Will Be the Amazon Coat of Does Hand Sanitizer Work? We Ask Hamptons Chicago San Francisco. Here's everything you need to know about fennel, plus plenty of delicious and easy fennel recipes. Peak growing season for fennel is fall and winter. However, home gardeners can also slip in a quick planting in spring for an early summer harvest.
When planting, look for compact bulbs that are relatively heavy and firm. Avoid those that are splitting or browning, or have other injuries. Fennel enjoys cool weather—not hot, but not freezing.
It takes about three months for fennel to produce the bulb, so do the math to determine when you need to start and if you have enough time before the weather turns hot or starts freezing.
Plant fennel seeds or transplants in a sunny, well-drained bed that has been amended with compost. Thin seedlings to stand about 12 inches apart. Keep the bed moist, and be sure to feed your fennel every two to three weeks with a liquid fertilizer. After the bulb grows to about 2 inches in length, cover it with soil or mulch, which will make it tender.
Snip off any flower stalks that may form to prevent the bulb from splitting. Try planting fennel varieties such as Zefa Fino or Trieste—they resist the urge to flower, channeling their energy into the bulb instead.
Cutting fennel root. Credit: Jason Donnelly. Remove and discard any wilted outer layers. Holding the top of the fennel bulb to steady it and using a sharp knife, cut a thin slice off the root end of the fennel bulb. Discard the root. Wash the fennel under cool tap water.
Pat dry. Stand the fennel bulb upright on its root end. Steadying the bulb with one hand, cut the bulb in half from the stalk end through the root end. Slice the fennel lengthwise into wedges. Left: Credit: Andy Lyons. Right: Credit: Andy Lyons. Remove the tough core from the fennel half by cutting a wedge-shape piece from the top of the core through the bottom.
Discard the core. Sounds great. I made your roasted fennel bulb today. Followed your recipe exactly. I am glad I set a timer to check them in 30 minutes. Which was still l about 5 minutes too long. I loved loved this dish. Will be placing them around a half of salmon. Using the fronds for color and decoration. My new favorite dish I will make again. Thanks for a simple and delicious new treat. I have never tried fennel didnt know it was so easy to fix.
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