Fennel is native to the Mediterranean and thus does very well in California, which shares a similar climate. In fact, fennel does so well here that it is considered invasive in many coastal and northern regions of California. In a recent trip to SF, Chris and I where spotting wild fennel everywhere along the roadside. It's incredibly easy to grow- a very low maintenance plant and a good spreader. It can be planted in the spring or fall, and when you harvest depends on what parts your looking to consume. The bulbs take about 3 months to develop fully, while the leaves are available any time. Flowers and seeds can take a bit longer to come into maturity. Right now we're in the sweet spot where bulbs and flowers are abounding. Soon, as the plant continues to mature and set seed, the bulbs will become too tough and fibrous to be palatable- so everyone who's got fennel growing is pulling up bulbs like mad- including my gardeners, who have been sending home with bagfuls of the stuff, even though I've got half a dozen plants of my own. I've been taking advantage of this fennel bounty in the kitchen though, and I'm excited to share some of my favorite fennel-y creations with you! Stay posted this week for these three fennel-feature recipes! In the meantime, here are a few great fennel dishes to get you going:
Carrot, Fennel, and Mandarin Salad (LWM)
Leek, Fennel, Apple, and Walnut Soup with Tumeric (The First Mess)
Fennel Dill Dressing with Lime and Mint (Amy Chaplin)
Spring Panzanella (LWM)
Citrus, Fennel, and Avocado Salad (Foodie Crush)
Happy Eating!