Fennel

Fennel is related to anise, and predictably licoricey. 
While others adore it crunchy in a salad with orange, if this flavour is a bit too punchy for you raw, don’t dismiss it without slow-roasting first. Similarly to garlic, it caramelises and turns translucent, becoming much subtler, softer and richer. Cooked like this it’s traditionally teamed with peppers and chicken or fish but peak-season fennel gratins and Provencal style pistou soups are repeats on our dinner tables without ever getting boring. 

Fennel can be quite temperamental to grow and we have to pay special attention to our poly-tunnel beds in the summer, as shifts in moisture cause it to suddenly flower without fattening up into a nice bulb first. This flower is loved by all-important pollinators though, so if we have any extra seedlings we like to interplant them amongst outdoor crops like kale to attract beneficial insects.

Remember to use leafy fronds as a micro-herb garnish!