Michi Bauer

Fennel

Fennel belongs to the family of umbellifers. Characteristic are the whitish, flat or roundish tubers, onion-like from thickened leaf sheaths, with thick stems and finely pinnate leaves. The hearty fennel tastes of anise and is somewhat sweet.

CULTIVATION 

Rust is located in the Tullnerfeld, just a few kilometers from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.

This is also the case on the farm of Michael Bauer.

The wind blows over the leaves of the cabbage vegetables, a specialty of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colors, courgettes in green and yellow, various turnips, leeks and green beans..... and all imaginable types of cabbage vegetables.

The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.

A natural cycle is created and forms the basis for near-natural agriculture.

We live with and from nature, every day.

Tips

Fennel can be kept in the refrigerator for up to 2 weeks, wrapped in cling film.

Preparation

To prepare, wash the tubers, cut off the root end, shorten the stems and remove the outer leaves. Fennel is suitable as a salad, in raw vegetable platters or as a dessert. Other numerous possible uses are: cooking, steaming, baking, stewing as a warm vegetable with meat and fish dishes.

Storage recommendation

Fennel should be stored in a cool place, ideally in the vegetable compartment of the refrigerator.