Fennel (with recipes)

            Fennel can be found growing in almost every temperate climate; in California it grows wild in great profusion. Its uses are very similar to that of dill: the leaves are added to soups, salads, and fish. Toss a few fennel seeds in your next pot of baked beans – they will cut down on the gaseous effects of that dish. The seeds made into a tea to increase the milk supply in nursing mothers, have a sedative effect, aid digestion, and prevent infant colic.

            Fennel tea is said to be particularly good for the eyes, either by using the tea as a compress or merely by drinking it regularly. Fennel tea also has a gentle laxative effect. To prepare, steep 1 teaspoon seeds in 1 cup boiling water until desired strength is reached.

            The licorice flavor of the fennel seed is particularly attractive to children; try giving your child branches of fennel (beware, the look-alike poison hemlock often grows nearby; you can tell hemlock by the large brown spots on its stem, said to be the blood of Aristotle, who was killed by being forced to drink hemlock tea) or a few seeds to chew on rather than the usual sugary licorice candy. Or chew it yourself – it sweetens the breath. A fennel branch placed under your next loaf of Italian bread as it bakes will impart a delicious subtle flavor.

            ***

FENNEL BREAD

1 ¾ cups lukewarm water

2 packages fresh yeast (or 2 tablespoons dry)

2 ¼ teaspoons honey

2 tablespoons melted lukewarm butter

3 ½ cups unbleached white bread flour, sifted

1 teaspoon fennel seed

1 ½ teaspoons salt

Cornmeal

Glaze:

1 egg yolk

2 teaspoons milk

4 teaspoons fennel seed

1.      Preheat oven to 350 degrees.

2.      Pour ¼ cup water over yeast and add ¼ teaspoon honey. Let it stir until the yeast begins to foam. Add 1 ½ cups lukewarm water, 2 teaspoons honey, and melted lukewarm butter. Stir in flour, fennel, and salt; mix well with a spoon or hands. Turn out onto floured board and knead for about 10 minutes. Use more flour if necessary.

3.      Put into a large buttered bowl and cover with a towel. Let rise about 45 minutes or until double in bulk. Punch down and knead for 5 minutes. Shape into 2 round loaves. Place on a cookie sheet sprinkled with cornmeal. Cover and let rise for 30 minutes. Brush with glaze of egg yolk beaten with milk; sprinkle on 4 teaspoons fennel seed.

4.      Bake for 45 minutes or until brown.

            ***

ORZO AND CORN SALAD

2 cloves garlic, chopped

½ cup chopped oil-packed sun-dried tomatoes, plus oil

1 ½ cups fresh corn

2 cups orzo, cooked

1 tablespoon fennel seeds, dry toasted

Olive oil as needed

Salt and pepper

1.      Sauté garlic in 2 tablespoons of sun-dried tomato oil, if available (otherwise, use olive oil). When garlic is tender, add corn and sauté for 2-3 minutes. Remove from heat. Cool. Add cooked orzo, tomatoes, and fennel seeds. Toss with either additional tomato oil or olive oil until grains are well coated. Salt and pepper to taste.

2.      Serves eight.