Oh, the humble fennel bulb! More than just a pretty face with a licorice-y whisper, this delightful veggie (and its feathery fronds, an herb!) offers a sensory adventure, especially when you pick it yourself.

The Great Fennel Hunt: A Day Out in the Dutch Countryside

Imagine a sunny afternoon in the Netherlands. You’ve traded the canals and cobblestones for open fields, the scent of fresh earth mingling with something subtly sweet and anise-like in the air. You’re at a zelfpluktuin – a self-pick garden – and your mission, should you choose to accept it, is to unearth the perfect fennel bulb!

There’s something incredibly satisfying about walking through rows of green, bending down, and gently feeling for that firm, rounded treasure nestled beneath the soil. It’s like a culinary treasure hunt! Kids absolutely love it – the thrill of pulling a bulb from the ground, brushing off the soil, and holding their prize aloft with a proud grin. Friends will laugh as you debate which bulb has the best “shoulders” or the most vibrant fronds. It’s a mindful activity, a chance to slow down, connect with nature, and appreciate where your food comes from. Plus, there’s no denying the sheer joy of knowing that your dinner is literally in your hands, picked by your hands, moments ago. It’s an antidote to the supermarket scramble, a true taste of farm-to-fork (or rather, farm-to-bag-to-fork) pleasure!

Bringing Your Anise-Scented Gem Home: How to Enjoy Your Fennel

Once you’ve triumphantly returned home with your bounty of beautiful bulbs, the real fun begins! Fennel is wonderfully versatile. The crisp, white bulb can be eaten raw or cooked, the delicate green fronds make a fantastic garnish or herb, and even the stalks can add flavour to broths. It’s a zero-waste hero!

Two Delightful Cooking Recipes for Your Fennel Bulbs

1. Roasted Fennel with Parmesan: A Caramelized Dream

This simple recipe brings out the fennel’s natural sweetness and mellows its anise notes into something truly comforting.

Ingredients:

  • 2 large fennel bulbs, trimmed and quartered or sliced into 1/2-inch wedges
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese (or more, if you’re feeling cheesy!)
  • Optional: a squeeze of lemon juice after roasting

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, toss the trimmed fennel with olive oil, salt, and pepper until evenly coated.
  3. Spread the fennel in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, flipping halfway through, until the fennel is tender and beautifully caramelized at the edges.
  5. Remove from the oven, sprinkle generously with Parmesan cheese, and return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
  6. Serve hot, perhaps with a squeeze of fresh lemon juice for brightness. Delicious as a side dish or even as a light vegetarian main!

2. Refreshing Fennel and Orange Salad: A Zesty Crunch

This vibrant salad is a fantastic way to enjoy raw fennel’s crisp texture and subtle anise flavour, perfectly complemented by the sweetness of oranges.

Ingredients:

  • 1 large fennel bulb, very thinly sliced (a mandoline works wonders here!)
  • 2 large oranges, peeled, pith removed, and segmented (or thinly sliced into rounds)
  • 1/4 small red onion, very thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar (or fresh lemon juice)
  • Pinch of salt and freshly ground black pepper
  • Optional: a handful of fresh mint leaves or fennel fronds, chopped, for garnish

Instructions:

  1. In a large bowl, combine the thinly sliced fennel, orange segments (or slices), and red onion.
  2. In a small bowl, whisk together the olive oil, white wine vinegar (or lemon juice), salt, and pepper to make the dressing.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Let the salad sit for 5-10 minutes to allow the flavours to meld.
  5. Garnish with fresh mint or fennel fronds before serving. A perfect light lunch or accompaniment to grilled fish or chicken!

An Herbal Sip: Fennel Frond & Seed Tea

While the bulb is the star of your meal, don’t forget the delicate fronds and the wonderful seeds! Fennel has long been cherished for its soothing properties.

Ingredients:

  • 1 tsp fresh fennel fronds, finely chopped (from your picked bulb!)
  • 1/2 tsp crushed fennel seeds (easily found in the spice aisle, or you might find them on your plant if it’s mature enough!)
  • 1 cup hot water
  • Optional: a slice of lemon or a drizzle of honey

Instructions:

  1. Place the chopped fennel fronds and crushed fennel seeds in a mug.
  2. Pour hot (not boiling) water over them.
  3. Steep for 5-10 minutes, depending on how strong you like your tea.
  4. Strain the tea into another mug, or simply enjoy with the fronds and seeds at the bottom.
  5. Add lemon or honey if desired. This makes a wonderfully calming digestif after a meal!

Shaken, Not Stirred: The Fennel Gin Fizz Cocktail

For the grown-ups who appreciate a sophisticated sip, fennel can add an unexpectedly delicious twist to your cocktail hour! We’ll make a quick fennel simple syrup to truly infuse the flavour.

Ingredients:

  • For the Fennel Simple Syrup:

    • 1/2 cup water
    • 1/2 cup granulated sugar
    • 2 tbsp chopped fennel bulb (the inner, more tender parts work best) and/or a few fennel fronds

  • For the Cocktail:

    • 2 oz gin (your favourite!)
    • 1 oz fresh lemon juice
    • 3/4 oz fennel simple syrup
    • Club soda, to top
    • Ice
    • Fennel frond or thin slice of fennel for garnish

Instructions:

  1. Make the Fennel Simple Syrup: Combine water, sugar, and chopped fennel in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it steep for at least 15-20 minutes (or longer for a stronger flavour). Strain out the fennel and let the syrup cool completely. (You’ll have extra, which keeps well in the fridge for a week or two!)
  2. Assemble the Cocktail: In a cocktail shaker, combine gin, fresh lemon juice, and fennel simple syrup.
  3. Fill the shaker with ice and shake vigorously for about 15-20 seconds until well-chilled.
  4. Strain the mixture into a highball glass filled with fresh ice.
  5. Top generously with club soda.
  6. Garnish with a delicate fennel frond or a super-thin slice of fresh fennel. Sip and enjoy the refreshing, herbaceous notes!

So, next time you’re contemplating a trip to the Netherlands, don’t forget to look up a local zelfpluktuin. You might just discover your new favourite farm produce, and a whole lot of fun along the way!