Fennel bulb (2024)

FAQs

Why is my fennel not forming a bulb? ›

Water plants regularly and deeply in hot weather to prevent them suffering heat stress. Bulbs not forming can be a result of growing the wrong variety, sowing seed at the wrong time of year, growing fennel in hot conditions or inconsistent watering.

It's similar to wild fennel at the top—stalks, fronds, blossoms—but at the base the stalk swells and forms a white bulb. That bulb (also known as the “crown”) is a bunch of tightly bound, overlapping layers of crisp-juicy flesh that tastes vegetal with a hint of anise (think licorice).

Fennel seeds are believed to have properties that may help alleviate menstrual discomfort and regulate menstrual cycles. Some women find relief from bloating and pain when incorporating fennel seeds into their diet during their periods.

Fennel seeds ripen from late summer onwards. If you leave them to scatter, they will often germinate around the garden. So if you don't want more fennel plants, cut off the faded flowers or immature seedheads.

The key to growing fennel is the consistency of temperature, sunlight, and moisture. Plant fennel in the garden in moisture retentive well-drained soil, improved with lots of organic matter, and located in full sun. Common fennel develops a long taproot and does not like root disturbance.

Fennel is ready to harvest after approximately 90 days. Fennel leaves can be harvested as soon as the plant is well established. Only take a few leaves at a time to not cause harm to the plant. The bulb is ready for harvest once it reaches the size of a tennis ball.

However, there are two distinct types of fennel: bulb producing fennel and leaf producing fennel.

Does fennel come back every year? The herb fennel is a short-lived perennial, so will come back each year. However, the plants will only last 3-4 years before you need to replace them. Fennel bulbs are harvested in their entirety for culinary use, so are grown as annuals.

Whole fennel storage is straightforward (we like that!). Place whole fennel bulbs in a food storage bag such as a Glad® Flex'n Seal^® Food Storage Quart bag, then seal closed. Place in the refrigerator and you're good to go for 7–10 days!

Some studies have found that fennel has an estrogenic effect, which means that it mimics the effects of estrogen. Pregnant and breast-feeding women should not drink fennel tea. People with cancers that are sensitive to estrogen should also avoid the use of fennel.

Does fennel reduce belly fat? ›

Turns out, there's one food which, if consumed immediately after your meals, might not only help you lose weight fast but could also burn belly fat. The food we're referring to is fennel seeds (or saunf as it is popularly known as in Hindi). This one food item is also probably the most underrated one in your kitchen.

Fennel contains many antioxidant compounds including rosmarinic acid, chlorogenic acid, quercetin, and apigenin. Antioxidants can help fight cell damage from free radicals and reduce your risk of many chronic diseases such as cancer and heart disease.

Fennel can be started from seed, but it's also one of those vegetables that regrow very well from the stub that's left over after you finish cooking with it.

Potential Uses of fennel seeds for liver

Fennel seed oil could avoid liver damage and act as a hepatoprotective (liver protective) in an animal study. Oral intake of fennel seed oil could also decrease the levels of enzymes associated with liver damage. Thus, saunf is indeed good for the liver.

The bulbs take three or four months to mature, but you can harvest at any size – baby bulbs can be enjoyed after only about six weeks. Fennel bulbs can be eaten raw, sliced or grated into salads, or cooked in all kinds of dishes. The young feathery leaves can also be used as a flavouring.

Water regularly, giving plants at least an inch of water per week (more in hot weather). Stick your finger into the soil to check moisture; if the top inch is dry, it's time to water.

Onion - as well as leeks - in soups or stews is a great substitute for fennel. Although onion doesn't share all of the flavors that fennel does, it cooks similarly to how fennel cooks.

The root revival

First, trim away the rotten roots—think of it as pruning away the plant's woes. Next, repot with fresh, well-draining soil, and consider adding some grit for extra drainage. Remember, fennel's long taproot hates disturbance, so handle with care.