Dried Flower Arrangement
www.eattheweeds.com/wild-fennel-foeniculum-vulgare/
From an "Eat The Weeds" website article about wild fennel:
Home to the Mediterranean basin, Wild Fennel (Foeniculum vulgare) is naturalized over much of the temperate world including North America. Its preferred habitat is rocky shores and adjoining hills making little distinction between rock crevasse or a crack in the road. In other parts of the world we find it growing in empty lots, beside the road, in fields, on hillsides and ocean cliffs.
Very hardy, green fronds sprout in the spring from last-year roots. They grow until fall producing tall cane-like stems. Blossoms are an explosion of yellow. It can reproduce by seed or root. Wild Fennel is not the fennel you buy seasonally in the grocery store. Cultivated fennel has a large, edible bulb and nearly flavorless greens. Wild Fennel does not produce a bulb but has flavorful greens and seeds. If you like the flavor of sweet licorice you will like fennel. Preparation is easy: To cook the young fronds bring a large pot of water to roiling, boil the fronds for 10 minutes or so, drain, use whole or minced. You can also save the cooking liquid for flavoring.
Dried Flower Arrangement
www.eattheweeds.com/wild-fennel-foeniculum-vulgare/
From an "Eat The Weeds" website article about wild fennel:
Home to the Mediterranean basin, Wild Fennel (Foeniculum vulgare) is naturalized over much of the temperate world including North America. Its preferred habitat is rocky shores and adjoining hills making little distinction between rock crevasse or a crack in the road. In other parts of the world we find it growing in empty lots, beside the road, in fields, on hillsides and ocean cliffs.
Very hardy, green fronds sprout in the spring from last-year roots. They grow until fall producing tall cane-like stems. Blossoms are an explosion of yellow. It can reproduce by seed or root. Wild Fennel is not the fennel you buy seasonally in the grocery store. Cultivated fennel has a large, edible bulb and nearly flavorless greens. Wild Fennel does not produce a bulb but has flavorful greens and seeds. If you like the flavor of sweet licorice you will like fennel. Preparation is easy: To cook the young fronds bring a large pot of water to roiling, boil the fronds for 10 minutes or so, drain, use whole or minced. You can also save the cooking liquid for flavoring.