IN SEASON:
End of September – October

COOKING TIPS:
Fennel is very versatile. Try it raw in salads or bake it, sauté it, steam it or put it in soups or roasts.

STORAGE AND HANDLING:
You can store fennel whole in the refrigerator or trim the stalks from the bulb and store separately. It is best to keep both in a plastic bag to keep them from going limp.

NUTRITIONAL DETAILS:
Fennel grows wild around much of the world, but two varieties are cultivated: the bulbous Florence fennel and the common fennel grown for its seeds and leaves. Belonging to the Umbel family it is related to carrots, celery, parsley, dill (which it resembles in flavor). Fennel is believed to be a digestive aid as a carminative or gas expeller (chewing seeds especially), bronchial troubles, poor eyesight, and nervous conditions. Nutritionally, fennel is very low in calories, but offers significant vitamin A and calcium, potassium, and iron. It should be stored in the fridge in a plastic bag.

VARIETIES:
Zefa Fino, Bronze