Did you know?

Fennel is part of the carrot family, a hardy, perennial herb with yellow flowers and feathery leaves. Indigenous to the shores of the Mediterranean, it has become widely naturalized in many parts of the world.

It is a highly aromatic and flavourful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.

The bulb, foliage, and seeds of the Fennel plant are used in many of the culinary traditions of the world.

Fennel is great for…

• Salads
• Grilled fish

Pairs well with…

• Pork
• Fish
• Eggs
• Avocados

Kitchen tips

Fresh finely cut Fennel leaves is best as it loses its flavour rapidly if dried.

Take care of your Fennel

Fennel prefers a cooler spot in your kitchen bench and no direct sunlight.
Water little but often, if required, when the surface of the compost is dry to the touch.

Keep your pre-cut pack of Fennel in the fridge, it doesn’t mind being kept cool!

Nutritional facts

Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, molybdenum, manganese, copper, phosphorus and folate. In addition, Fennel is a good source of calcium, pantothenic acid, magnesium, iron and niacin.

Health benefits

Fennel has been used in many cultures for its medicinal properties. In ancient Chinese medicine, it is used to help with a variety of ailments from congestion to helping increase the flow of breast milk. It can also help with stomach upset, insect bites, or to soothe a sore throat.