Fennel
A crunchy bulb with an aniseed scent, delicious raw in salad or soft and roasted.
- Season: June, July, August, September, October, November
- Peak season: August, September, October
- Botanical family: Apiaceae
History
Wild fennel has grown all around the Mediterranean since ancient times. The Romans ate it for strength, and the Greeks made crowns of it for winners. Bulb fennel, called “Florence fennel”, was bred in Italy.
Origin and growing regions
French fennel grows in the southern sun:
- Provence-Alpes-Côte d’Azur
- Occitanie
- Brittany
Benefits
Fennel is crunchy and light:
- Very low in calories: About 20 kcal/100 g.
- Fibre: Gentle on digestion.
- Potassium: Helps fluid balance.
- Digestion: Traditionally used as a tea after meals.
Varieties
- Florence fennel: The classic bulb, mild and crunchy.
- Romanesco: Big round bulb.
- Wild fennel: No bulb, grown for its leaves and seeds.
- Bronze fennel: Copper leaves, decorative and aromatic.
Zero waste
- Storing: In the crisper, in a bag: 1 week.
- Freezing: Blanched for 3 min, sliced: up to 6 months.
- Nothing goes to waste: The fronds flavour a salad or fish. Tough stalks flavour a stock.