All about Fennel

Fennel looks a lot like dill, except that the tiny umbrels are yellow.  The leaves are wispy feathery and fernlike with a blue-green color.  Fennel prefers full sun but will tolerate some shade.  The leaves and seeds taste like a mild licorice.  Grows best in zones 6-9.  It is best to harvest the leaves before it begins to bloom, but once it has bloomed, collect the seeds for use in cooking.  Fennel air drys well, so harvest it once the dew has dried by cutting the stem.  Hang upside down in a dark dry place.  It is used in flavored oils.  Also looks beautiful in flower arrangements.  Warning-The seeds contain an oil that can cause a reaction in people that are sensitive to it.

Plants and Seeds

Pictures and Prints and Collectibles

 

FENNEL MUSTARD CHICKEN 

1 tablespoon fennel seed
1 tablespoon mustard seed
2 cloves garlic, thinly sliced
2 tablespoons olive oil
4 bone-in chicken breast halves, with skin
1/2 teaspoon salt and pepper, or to taste


DIRECTIONS
Sprinkle chicken with salt and pepper to taste. Grind the fennel and mustard seeds in a clean coffee grinder. Sprinkle freshly ground spices over chicken pieces.
In a large frying pan, heat olive oil over medium heat. Cook garlic in the olive oil, stirring frequently. Once the garlic begins to brown, place the chicken in the pan. Increase heat to high, and quickly brown both sides. Reduce heat, and cover. Cook chicken until juices run clear and meat is tender.