28 Jun 2017
It’s that wonderful time of year when everything is in full bloom in the garden. Last year we planted several Fennels that are currently bursting with feathery foliage as we eagerly await the arrival of their flowers. They are at their best between June to September making them a long-lived plant that provides both colour and structure to any garden. Not only a wonderful plant to admire, you can eat pretty much every part of the plant, all of which has a distinctive aniseed-like taste, much like Marmite, it’s an acquired taste that you’ll either love or hate. As with most plant-based foods, Fennel is widely beneficial not only as an ingredient but nutritionally as well, it’s a great source of vitamin C, vitamin B6 and fibre, making it one of our favourite plants to grow and consume.
If you’re looking for a little Fennel inspiration in the kitchen then we have just the thing. Martha Stewart has put together 25 fabulous fennel recipes, with everything from Braised Fennel with Pomegranate, to Fontina and Fennel Pizza, you can view the full selection here.