FENNEL
ORIGINS
Fennel (Foeniculum vulgare) is an umbellifer native to the Mediterranean basin. The wild forms were already known in Greek and Roman times, and can still be found in rocky, sunny areas in Italy, especially along the coast.
Fennel was first mentioned in its current, cultivated form by a few Italian writers in the sixteenth century.

FENNEL CULTIVATION
With 17,000 hectares invested in fennel, for a production of approximately 370,000 tons, Italy is the world's largest producer of this crop.
Approximately 25,000 tons of fennel are exported each year, mainly to France and Switzerland.
The most important regions for this garden vegetable are Apulia (with around 30% of the national production), Campania (18%), Latium (11%), Sicily (9%), Marches (9%), Abruzzo (5%), Calabria (4.5%) and Emilia-Romagna (4%).
As far as the varieties are concerned, most fennel production comes from local seeds, such as the Naples Extra Large, Apulian or Barletta round, Sicilian round, Roman, Parmesan and Mantuan.

THE FENNEL CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF FENNEL
Belonging to the Umbellifer family, fennel has a main tap-root and a cylindrical stalk, vertically striped with branches ending in an umbrella-shaped flower.
The fruit is a dark ivory oblong achene.
Native to warm countries, fennel does not withstand cold very well.
The best results are achieved in medium-consistency soil that is deep and well settled, fertile and rich with organic substance.
Though low in calories and with limited nutritional value, fennel is greatly appreciated for its pleasant taste, sweet and aromatic.
The edible part of the fennel plant is the heart, meaning the base of the leaves.

CONSUMPTION AND STORAGE
A low-calorie vegetable, fennel has digestive, anti-fermentation, spasmolytic, diuretic and carminative properties (works against the accumulation of intestinal gases).
Poultices made of fennel seed broth are an excellent remedy for eyelid and eye troubles.
The juice is used in cosmetics as an ingredient in preparations for tired, drawn skin.
There are various ways to eat this vegetable: raw (in dips or salads), boiled and seasoned, fried, Parmesan or topped with Béchamel sauce.
The most suitable fennel for salad is round and firm, while the elongated types are best when cooked.
Because of its digestive properties, fennel is recommended at the end of a meal. It is also useful to chew it to clean teeth and gums.
Fennel may be stored for 15-20 days at a temperature of 0-2 °C and relative humidity of 90-95%, covered with polyethylene film.


NUTRITIONAL AND ENERGY INFORMATION FOR FENNEL
(100 grams of product)

Edible part 50 % Water 93.2 g Proteins 1.2 g Lipids 0 g Glucides 1 g Fiber 2.2 g Energy 9 kcal

Sodium 0 mg Potassium 0 mg Iron 0.5 mg Calcium 45 mg Phosphorus 39 mg Niacin 0.5 mg Vitamin C 12 mg

Source: National Nutrition Institute

RECIPE

Orange Fennel

Ingredients for 4 people: 6 fennel, 50 g butter, one tablespoon flower, 2 cups orange juice and 2 tablespoons chopped parsley.

Remove the outer part of the fennel, including the stalks. Wash them, boil them in water, drain and cut into quarters. Meanwhile, melt the butter, add flour, stir and pour in orange juice. Continue stirring until a sauce forms. Remove the pan from the flame, add the grated peel of one orange and the parsley. Arrange the fennel on a serving dish and cover with sauce. Serve hot.

FENNEL: Index
Market Place || Calendar || Monographic Sheets
Varieties || Cultivation Areas || Links
Up