Season: July to October

Description: Thomas Jefferson once said ‘fennel is beyond every other vegetable, delicious…’

Fennel belongs to the Umbellifereae family, making it related to parsley, and carrots.. Fennel has been used since ancient times for medicinal purposes (aiding the intestinal tract and improving eyesight) and has long enjoyed culinary popularity in Europe. Fennel is rich in vitamin C, iron, magnesium, and phosphorus. In addition, fennel is one of the primary ingredients of absinthe.

In preparing fennel, we eat the white bulb, leaves or the seeds (which have a taste of anise). Fennel bulbs can be used either raw or cooked in a number of dishes such as pasta or risotto. The seeds are a common ingredient in Italian sausage.

Did you know? The herb fennel grew in ancient Babylon.