How to Store Your Garden Produce by Warren Piers

Author:Warren, Piers [Warren, Piers]
Language: eng
Format: epub
Publisher: Green Books
Published: 2010-08-09T23:00:00+00:00

FENNEL

The feathery leaves of common fennel can be used for flavouring – with a strong aniseed taste – see Herbs (page 80) for storage techniques. As the leaves are very fine they are more suited to freezing than to drying. Florence fennel also has feathery leaves which taste of aniseed and can be treated in the same way. In addition, Florence fennel produces edible bulbs (swollen stem bases), also tasting of aniseed, which should be harvested when the size of a tennis ball in late summer. As it is a Mediterranean vegetable it should be sown in late spring when the soil has warmed up, or grown in a polytunnel, as otherwise it tends to bolt (flower and set seed).

Recommended varieties

Finale (excellent resistance to bolting so can be sown from March for an early crop June onwards)

Victorio (also has good resistance to bolting)

Romanesco (sow from May to July for large bulbs)

Dry storage

The cut bulbs of Florence fennel will keep for several weeks in a cool, dry place.

Freeze

Trim and cut into slices before blanching for 3 minutes. Cool then pack into plastic bags and place in the freezer. To cook from frozen, boil for about 8 minutes or add frozen to stews.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.