About 

Fennel is native to the Southern Mediterranean. It has a fragrant aniseed flavour. It is milder and sweeter than anise. It was used as a food and medicine by the ancient Egyptians. In Greek, the word fennel translates to Máratho due to its abundance in Marathon (the birthplace of the Olympics). It is grown throughout the Mediterranean, Europe, India, and America. It is used to flavour soups, broths, vegetables dishes, meats and seafoods. It is also used as a digestive and breath freshener.   

Uses & Ideas 

Potato and Fennel Frittata (torta) 
Ingredients - 4 potatoes (pre-cooked and sliced), 2 fennel bulbs (sliced), 1 leek (sliced), 1 tspn garlic (crushed), 1 tbsp fennel seeds, 20 ml olive oil, salt, pepper, 8 eggs (beaten). 
Method – Sauté leeks, fennel, garlic, and fennel seeds in the olive oil until softened. Add the sliced potatoes and seasoning. Mix these vegetables into the beaten eggs. Carefully pour into a pan.  Cover and cook low heat on the stove (torta) or bake (frittata) at 140 C until just set. Cool before slicing (Best served warm or room temp).

Add fennel seeds to homemade pickles, rustic fisherman style soups or braised root vegetables.