Horti Tops® Fennel Fino

Fennel Fino (Foeniculum vulgare)

Four Ingredients in One Plant

Fennel offers remarkable versatility. The crisp white bulb is a vegetable. The feathery fronds are an herb. The seeds are a spice. And the pollen – called “the spice of angels” – is a rare culinary treasure. Few plants give so much.

Using the Bulb

Raw: Slice paper-thin for salads. The anise flavor is refreshing and the texture is wonderfully crisp. Pairs beautifully with orange, olive oil, and Parmesan.

Roasted: Cut into wedges, toss with olive oil, roast at 200°C until caramelized. The anise flavor mellows and sweetens dramatically.

Braised: Slowly cook fennel wedges in stock and white wine until meltingly tender. Classic with fish.

Seeds and Fronds

Fennel seeds: Toast in a dry pan to release their aroma. Essential in Italian sausage, Indian cuisine, and many spice blends. Chew a few seeds after meals to freshen breath and aid digestion.

Fennel fronds: Use as you would dill – with fish, in salads, as garnish. The flavor is more anise-forward than dill.

Traditional Digestive Aid

Fennel has been used for digestive complaints for thousands of years. It relaxes the smooth muscles of the digestive tract, relieving gas and bloating. Fennel tea is a traditional remedy for colic in babies. The seeds can be chewed after rich meals to prevent discomfort.

Growing Fennel Fino