Fennel

Fennel (Foeniculum officinale) seeds, roots, stems and leaves are used for seasoning. Fennel seed is used in egg dishes, fish, stews, breads, cheese dishes, mushrooms and oyster dishes.

Planting Info:
Must be started from seed.
Space between rows: 25 cm (10")
Space between seeds: 25 cm (10")
Depth: 1 cm (1/3")
Germination: 14 days
Harvest: 110 days

The root is used in salad or steamed and served hot. It also is said to break down oily and fatty foods so dieters use it. Dieters also chew on fennel to reduce hunger pains.

The stems are used like celery. They are first stripped of their skin and seasoned. The stalks are also added to a fire under cooking.

The leaves are used as a seasoning in salads stews and vegetable dishes. It is said to make oil and fat more digestible.

Medicinal uses:
• Appetite suppressant so used in dieting.
• Good for digestive and elimination disorders.
• Clears lungs and used as eyewash.

Fennel Tea: Two to three fresh sprigs of fresh leaf in hot water and steeped for five minutes. Excellent choice after heavy food meal.