Fenouil. Fenchel.

No. 720. - Sweet Fennel is a hardy, perennial, aromatic plant, of which there are several varieties. The common, or bitter fennel, has strong, deep, fleshy roots, and the seeds have a brownish color and a bitter taste similar to the leaves. Sweet Fennel seeds are used by confectioners and distillers, and the leaves are used for flavoring soups and sauces. The seeds resemble anise seeds.

Culture

No. 721. - Fennel is cultivated the same as anise. Italian Fennel is quite distinct from the common variety, and is cultivated annually. The flowers are produced in umbels, as in the other species. The seeds are yellowish in color, slender, slightly curved, and have a pleasant anise like taste. When the stems have attained a sufficient size, they should be earthed up, the same as celery, to blanch. If properly treated the stems will be white, crisp and tender in about three weeks. When blanched they lose their bitter taste and are excellent for salads, possessing a sweet, pleasant, aromatic taste, and may be served the same way as plain celery for a relish.

Stewed Fennel

No. 722. - Wash the Fennel in plenty of cold water and trim off the hard leaves. Parboil them for five minutes, then immerse them in cold water, and trim them evenly. Then cook them the same as celery, in No. 462. Pour over them some Butter, Allemande or Espagnole sauce.