Thursday, June 4, 2009

Growing Fennel

The Fennel Mystery

I have recently been using a lot of fennel in my cooking (see recipe below). I love the taste. I also read that it is good for PMS and menopause symptoms.

So I decided to plant some seeds. This was done about 3 weeks ago, along with some leek seeds. The leeks are sprouting, but not the fennel! Not sure if this is usual or not, having not grown fennel before.

I highly suspect there is a pest in my vegetable garden, as not only is the fennel not appearing, but the heads of two of my red pepper plants have been lopped off. We, in Ontario, Canada, have had unusually heavy rain for this time of year, so I'm not sure if the rain battered the pepper plants, or if some unknown pest has been at them.

Sauteed Fennel

1 Fennel bulb
1 - 2 tbl. Extra Virgin Olive Oil
Salt & Pepper to taste
Serves 2
  1. Slice end from fennel and remove outer leaves. Remove core.
  2. Slice length-wise 1/4" thick
  3. Heat olive oil in frying pan
  4. Sprinkle Fennel slices with salt and pepper
  5. Place fennel slices in pan, and brown on one side.
  6. Turn over and brown on the other
  7. Lower heat to minimum, and cook for 10 to 15 minutes until soft

Bon appetite!

1 comment:

  1. Perhaps the fennel-napper is a menopausal squirrel? Don't know why I've never tried cooking fennel. I know in principle that I'd enjoy it, because I like anise flavours. Must dig self out of veggie rut.


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