Baby fennel bulbs have a mild sweet flavor, a little less pungent than it’s larger cousin. The fronds on the other hand are much denser and have a bright fresh aroma when cut. Perfect in a summer salad.
All of Fennel is used: the fronds, the stalks, the bulb and the seeds. The base looks a bit like celery, in that it is the base of the stalks all clumped together,and is a whitish pale green. It is often called either the bulb or the root, though it is neither.
There are two main varieties of Fennel. One, developed mainly for production of Fennel seeds, is called Sweet Fennel (“Foeniculum vulgare var dulce”); the other, developed for eating in its own right, is called Florence Fennel (“Foeniculum vulgare var. azoricum.”) Sweet Fennel is treated as a perennial and left in the ground to produce seeds. Florence Fennel is treated as an annual, with the entire plant being pulled out for eating.
Fennel can grow 3 to 5 feet tall above ground (1 to 1 ½ metres.) The bluish-green leaves, called “fronds”, are as feathery as dill leaves are. When Fennel is allowed to flower, it will produce yellow blooms. The plant will behave like a perennial where the winters are mild. In fact, only in its second year will it produce a lot of flowers and seed.
Female-owned and operated, founder Malaika Spencer fell in love with farming early on in life, and dedicated herself to learning how to restore overworked land and ecosystems while providing the most nutrient dense produce possible. Because of this, Roots to River Farm aims to transcend the economic, ecological and cultural devastation created by the industrial agriculture system by providing high quality certified organic produce directly to its local community. They believe that good farming is a public service, and want to provide a product that is of the highest quality, the most nutritious, beautiful and affordable while also offering a connection between consumers and the farm. In addition to being certified organic they utilize resilient agricultural techniques such as reduced-tillage, intensive cover cropping, integrated pest management, occultation, contour tillage, and organic compost applications to create a farm that provides the community with incredible food while also nurtures the soil and ecology of our farm and the people who work there.
The bright green or white bulbs of this immature fennel are long and thin in comparison to the much rounder, mature fennel bulbs, and have a sweeter, slightly more tender texture. Baby fennel also produces long green stems and feathery leaves that are also perfectly edible and delicious. Both the bulb and the leaves have a sweet, herbaceous licorice-like taste, similar to that of the more mature variety. Slice thin and use in salads or as a garnish for soups and stews; steam with lemon; bake with goat cheese.
Differences between Fennel and Anise
FAQ
Are there two different types of fennel?
What is baby fennel used for?
What is a substitute for baby fennel bulbs?
What does Baby Fennel taste like?
The baby fennel bulb has a slightly sweet, slightly spicy flavor while the leaves of the plant have a stronger taste comparable to licorice. Fennel leaves are often used for seasoning salads, soups, and cooked vegetables. Some cooks also use the leaves to flavor poultry and fish, but few use it for meats like pork or beef.
What is the best substitute for fennel?
Fennel can be consumed both raw and cooked. Fennel bulbs and the feathery tops are commonly eaten while fennel seeds are used as a seasoning or digestive aid. Fennel imparts a licorice or anise-like flavor to salads, slaws, or to cooked meals or side dishes. If you don’t have fennel bulb, you can substitute celery or the bulbous white part of bok choy. Both lack licorice flavor but have similar textures. Anise seed is related to fennel and can be added to compensate for the missing licorice flavor. Anise extracts can also be found in local grocery stores and are sometimes used in baking.
Is Baby Fennel healthy?
The vegetable also provides noteworthy amounts of vitamin A, vitamin C, niacin and potassium, as well as small amounts of dietary fiber, calcium, copper, iron, magnesium, manganese, and phosphorus. Baby fennel is an immature fennel plant, which is commonly used as a garnish for both sweet and savory dishes.
Where does Baby Fennel grow?
Baby fennel is an immature fennel plant. Most conditions and climates are suitable for this plant, but it thrives best in coastal soils that receive plenty of direct sunlight. Even though baby fennel originated along the Mediterranean coast, it now grows naturally in dry soils near seas and rivers throughout the world.