Eat all parts – roast with parmesan, use leaves to stuff fish, eat raw with a sqeeze of lemon and black pepper. One head of fennel will go a long way. Slice it thinly and use through salads, cut into wedges and roast or try slow cooking it in olive oil until it goes soft and brown- that’s really nice with pork.
Delivered from our farm, so wash before cooking. Best kept in the fridge, cut off leaves if not planning to eat them.
The UK season is from July to October and we occasionally import at other times of the year to keep the boxes interesting.
Rabbits can develop a bit of an addiction to the juicy leaves of fennel and can be a pest for the farmer. Fennel is a good source of vitamin C, potassium and fibre. Essential oil of fennel is traditionally used in medicine to treat stomach problems and inhaling the steam of the boiled fern is said to help relieve asthma and bronchitis.
Country of origin
Grown in Italy.