Virtually all of the fennel plant is edible, including the bulbs, stems, leaves, seeds and oil that are used in a variety of foods and other products.
Photo by Kurt Nolte
Crop of the Week: Fennel.
• Fennel (Foeniculum vulgare) in the parsley family is a tall perennial native to the Mediterranean region, now cultivated worldwide as an annual or perennial.• Yuma County produces about 200 acres of fennel, valued at more than $550,000. In Yuma, fennel is a fall-grown vege. Read Crop of the Week: Fennel...