Fennel (Finocchio)

$3.50

6 pack

This relative of celery, parsley and dill is a main stay in Italian cooking. (The Italian word for Fennel also happens to be my maiden name, Finocchio!) The base of the plant consists of the tender, succulent leaf stems, which grow together so tightly that they form a “bulb.” My family loves to sliver it raw onto salads or add it to root roasts.  It’s great in soups and I make a great fennel leek gratin! Like celery, fennel likes full sun and rich, moist, well-drained soil to plump up. Harvested late summer-fall.