BIO Fennel

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

Origin

The origin of vegetable fennel lies in the Mediterranean region and Western Asia to Persia. Today it is cultivated all over the world, but mainly in warmer countries, in southern Italy, southern France, Spain, Greece and North Africa. 

Tips

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

Preparation

The preparation is as follows: Wash the tubers, cut off the root end, shorten the stems and remove the outer leaves. Fennel is suitable as a salad, in raw food platters or as a dessert. Other of the numerous possible uses are: cooking, steaming, gratinating, stewing as a warm vegetable with meat and fish dishes.

About the producer

Our small organic nursery called Fleischhacker is located in Simmering, a historic vegetable supply district of Vienna. The family business has been in existence for over 100 years and is now being managed by us in the 4th generation.

Sustainability and the conscious use of nature and its resources are very important to us, which is why we have opted for organic farming.  On approx. 2 ha we produce seasonal organic vegetables all year round.

Storage recommendation

It should be stored best in the refrigerator, in the vegetable compartment and wrapped in cling film, cool.