Fennel - one more time!

If you follow my blog, then you know about my struggles with growing fennel (anise). In the end, my attempt to grow it was a complete bust. Not only did the garden invaders cause trouble, the mammoth zucchini plants took over, blocking out all sun. Hence, no fennel!

I'm not going to give up though! This year I'm planting it in a different spot. I've also now learned that fennel grows best on its own. So, I've got a special place for it this year. We shall see what happens!

Growing Fennel - Part 2

I realize that I did not talk about how to actually grow Fennel in my last post, as I was preoccupied with the garden invader(s). You may know fennel as Anise.

So, here are some facts about growing fennel:

• Fennel likes rich soil and full sun
• Needs plenty of water, especially during dry periods
• Plant seeds in early spring, 8” apart, then thin to 12” apart
• Seeds can also be sown in early autumn – if in very cold climate (zone 6) cover with mulch
• Cover base of fennel with soil when it grows to the size of a golf ball and keep covered until ready to harvest
• Remove flower heads as they appear
• After about 2 weeks, the bulb(s) will be large enough to eat

Source: “What Herb is That?” by John and Rosemary Hamphill
Buy this book at Indigo/Chapters by clicking on the link to the right

Below is a video about planting fennel.

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!