Fennel - Gardening Tips

Companion planting: Fennel should not be planted near beans, tomatoes, kohlrabi and coriander. Wormwood will stunt its growth so never plant nearby.

Keep track on its growth as it can be invasive.

Likes moist, well-drained soil and full sun.
Perennial. Collect see heads as they form and are still green. Fennel blossom can be collected for its pollen. 

Fennel Stalk Haloumi Salad

Fennel Stalk Haloumi Salad

Ingredients:
4 fennel stalks sliced 1 cm circles
2 cloves of garlic finely sliced
1 tablespoon olive oil
1 small packet of Haloumi sheep cheese cut into strips
1/4 red onion sliced
1 small red chilli deseeded and finely chopped
1/2  cup frozen peas (defrosted)
1/2 cup frozen corn (defrosted)
Pinch of salt
1 tablespoon lemon juice
Garnish - fennel fronds

Method:

1. Saute fennel stalks and garlic in a frying pan with oil for 5 minutes.
2. Add the haloumi strips, red onion, chopped chilli, peas, corn and salt and cook for a further 5 minutes stirring to ensure haloumi strips are browned.
3. Place salad into a bowl and stir through lemon juice.
4. Add fennel fronds as garnish on top.

Fennel - Cooking Recipes

Cooking Uses:

• Add the feathery fronds of fennel to salads, soups and sauces for a slight aniseed flavour.
• Add fronds to soft cheeses.
• Add fronds and chopped stalk to pickling cucumbers.
• Chop fennel stalks and add to cabbage, cook, drain and then add fennel fronds through the cabbage.
  
  
  Hapuku, Mullet, Mackerel or Bass Flambé au Fenouil
  
  Grill fish on a bed of fennel fronds, then pour brandy over it; set it alight and serve burning. The burnt fennel will impregnate the fish.
  
  2 bass                                                            1 glass of brandy
  Pinch of salt                                                  4 tablespoons oil
  3 teaspoons fresh chopped fennel fronds     1 lemon, cut in slices
  1 sprig fresh chopped sage                           Parsley for garnish
  Large bunch of fennel (stalks and leaves)
  
  
  1. Wash and prepare fish, dry and salt inside and out.
  2. Fill the fish with chopped fennel and sage.
  3. Arrange a bed of fennel in the bottom of the grill pan.
  4. Brush fish on both sides with oil and place on wire rack of grill pan above the fennel. 
  5. Grill fish, turning once, and brushing with oil from time to time.
  6. Warm brandy.
  7. When fish is grilled, remove fennel bed to flat fireproof serving dish.
  8. Place fish on fennel bed and decorate with lemon and parsley.
  9. Pour warmed brand over, light, and serve while burning.
  
  
  Fennel Sauce (use on baked or boiled fish)
  
  4 oz. butter
  2 tablespoons fresh chopped fennel
  Pinch of salt
  
  
  1. Wash the fresh fennel in water.
  2. Melt the butter.
  3. Mix the fennel with the hot melted butter, add salt, and serve.  
  
  
• Source: Claire Loewenfeld and Philippa back Herbs for Health and Cookery.

Fennel - Medicinal Uses

Fennel (Foeniculum vulgare)
Fennel has a licorice aniseed flavour and smell. Fennel's health and medicine uses are the following:

• Stimulate for milk production for nursing mothers, particularly if boiled with barley.
• Anti-flatulent and good for indigestion; used for gas, acid stomach, gout and colic in infants (useful in making gripewater). 
• Fennel seed tea good for upset stomach.
• Expectorant and helps reduce catarrh (either as a syrup or tea).
• Reduces weight (reputation of making overweight people lean in classical Greece).
• A tisane made with fennel can be helpful in maintaining weight control.
• Inflammed eyes and conjunctivitis: use a compress steeped in fennel tea, place on the eyes, or use an eyewash from the tea of the herb to soothe eyes.
• Strengthens eyes and is reported to improve sight.
• A tea made by the herb can be applied to ease insect bits.
• Fennel rubbed through hands and placed on body as a flea repellant; likewise rub hands through fennel fronds and rub into your cat or dog. Repel fleas around kennels and pet sleeping quarters with fennel fronds.

Fatty oils contained in fennel give it an anti-spasmodic, anti-inflammatory calming effect. Carminative.

Should not be taken while pregnant as can stimulate the uterus.
May also increase menstrual flow.

Essential oil: 1 drop massaged over stomach, particularly good for children.
Herbal oil: 1 or 2 teaspoons massaged over stomach (not as strong as the essential oil)
Infusion: 1 teaspoon per cup, steep 10 minutes.



Sources: Claire Loewenfeld and Philippa Back Herbs for Health and Cookery.
Gary & Steve Null, The Complete Handbook of Nutrition. 

Fennel Anti-aging Pack

For the aging skin make a pack of:

1 tub of probiotic plain yoghurt
1 cup of infusion of fennel seed tea (brew for 20 minutes)
2 tablespoons of Manuka honey (put into warm tea)
1 tablespoon fennel stalk minced (fresh)
2 tablespoons fennel fronds chopped (fresh)

Mix together and apply warm onto a clean face. Let sit for 15 minutes.
It is purported to enliven the skin and smooth wrinkles. It acts as a skin tonic being antiseptic and allays irritation of the skin. (Claire Loewenfeld Herbs for Health and Cookery).

Fennel Blossom Recipe

Try Fennel Blossom ice-cream for those warmer days coming.  

Makes about 1 litre
375ml coconut milk                                               5 egg yolks
450ml double cream                                             150g coconut sugar
1 star anise (crushed)                                           1 pinch of anise with 2 tbsp brandy
1 fennel blossom frond (chopped)                     A pinch of salt
 Ice for chilling

1.   Pour the coconut milk and cream into a heavy-based saucepan. Crush the star anise and add into the pan.  Add the fennel blossom frond (this will also have some of the pollen).

2.   On a medium heat, slowly bring the mix to a gentle simmer and simmer for 3 minutes.

3.   Combine egg yolks and coconut sugar into a large bowl and mix.

4.   Turn up the heat under the milk after it has simmered for 3 minutes, and bring to the boil. Pour this into the egg yolks, whisking constantly to prevent the eggs from curdling.

5.   Pour back into the saucepan and cook the custardy mixture on a low heat, stirring all the time, until it can coat the back of a spoon. Usually about 10 minutes. Do not allow the custard to boil, unless you want scrambled eggs.

6.   Strain through a fine sieve into a bowl, discard any large pieces of star anise, and add the anise/brandy mix (or substitute with pastis or pernod liquer) and a pinch of salt. Then chill in an ice bath, made by filling a larger bowl one-third full with ice and water. Stir occasionally to stop a skin forming. When it's cold, lay a piece of clingfilm directly on the surface of the custard and chill until completely cold. Transfer to a freezer-proof container and freeze until solid.

7.   Before serving, take it out of the freezer for about 10-15 minutes to allow it to soften.