Urban Farm Hub

The herb fennel is so plentiful and grows so well in the Pacific Northwest that some people think of it as a weed and do their best to eradicate it. Horrors!  This plant is useful from its seeds to its roots and should be cherished!

According to Wikipedia this herb was well known to the ancients:

The word “fennel” developed from the Middle English fenel or fenyl. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum.  As Old English finule, it is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century.

In Greek mythology, Prometheus used the stalk of a fennel plant to steal fire from the gods. Also, it was from the giant fennel, Ferula communis, that the Bacchanalian wands of the god Dionysus and his followers were said to have come.

Florence fennel has a wide bulbous base and is used sliced in salads, Bronze fennel is a decorative garden plant and common fennel is what is commonly found in local gardens.

Bronze fennel

Here are my six favorite uses of this versatile herb.

1. I like to put the tips of the leaves in salads.  If you use too much they can overpower more delicately flavored lettuces but a few sprigs give a nice anise flavor.
2. The full leaves are good for garnishing dishes; they look especially pretty with salmon.
3. The fennel flowers or “pollen” can be collected and the bright yellow powder can be dusted on pasta.
4. The hollow stems can be cut into lengths and used as straws to add a slight licorice flavor to cocktails.
5. Fennel seeds are a key ingredient in both Chinese Five Spice and in French Herb de Provence.  The seeds should be collected when green then dried and either ground for Five Spice or sprinkled into the Herb de Provence.
6. I love the flavor of toasted fennel seeds.  To make them gather green seeds and over a slow heat in an iron frying pan roast them until they are fragrant and crisp.  They can be added to granola, eaten to freshen the breath after a garlicky meal or used in cookies.

Seed pods from last year – what a waste!

How do you like to use this wonderful plant?

Fennel with Feverfew in front.

Oregano bunched and ready to hang to dry.

My family loves Italian style food so we go through a ton of the herb oregano each year. Luckily it’s very easy to grow; you can start it from seed or buy a plant at most local nurseries.  It does best in full sun and doesn’t like to be water logged but do be aware that it self seeds quite easily.

Right now is a good time to harvest oregano!  This flavorful Mediterranean herb is best harvested on a warm, dry morning right before it blooms. To harvest and dry cut it three inches above the ground then bunch it and hang it in a cool place with good air circulation.  Be careful not to make the bunches too big or the stems in the middle might rot.  Once dry I store it in the basement in mason jars and bring up just enough to last a week or so as the heat and light in the kitchen can make it lose flavor quickly.

In addition to adding oregano to the usual pizza and spaghetti sauces here are some other interesting ways to use this prolific herb.

Oregano Infused Simple Syrup 

Ingredients:

1 C. water
1 C. sugar
2 C. fresh oregano

Directions:

1. Bring water to a boil. Add the sugar and stir until sugar has dissolved.
2. Add the oregano to the syrup. Boil for 60 seconds and let it steep for 30 mins as the syrup cools.
3. Pour the cooled syrup through a strainer into a glass bottle jar.
4. Store syrup in the refrigerator.  Small amounts can be added to sparkling water or it can be used in cocktails.  I think it pairs well with vodka.

Oregano Lemon Chicken

Ingredients:

• Four chicken thighs
• 1/2 cup fresh oregano, chopped
• Juice and zest from two lemons
• 1/4 cup canola oil
• 1 cup green olives with brine
• Three cloves of garlic
• Salt & pepper to taste

Directions:

Heat oil in a frying pan, add chopped garlic and chicken.  Cook until the outside of the chicken begins to brown.  Add the lemon juice, zest and olives and turn down the heat.  Cook slowly until the chicken is almost done.  Add the chopped oregano and finish cooking. Add salt and pepper to taste.  Serve garnished with a fresh sprig of oregano.

Oregano Herb Butter

Finely chop 1/4 to 1/2 cup fresh oregano mix with one cube softened butter. Roll into a log on wax paper then wrap in the paper, put in a plastic freezer bag and freeze until needed.  Can also be immediately but should be refrigerated if you need to store it.  This butter can be used to baste meat, season veggies or on bread.

Oregano Olive Oil Cubes

Chop fresh oregano and mix it with olive oil.  Pour it into ice cube trays and freeze it.  Once frozen put in freezer bags.  This can be used in salad dressings, to baste meats or veggies or anytime fresh tasting oregano is needed.

Baked Feta with Oregano

Move over spinach!

Lambsquarters (Chenopodium album) is to some an invasive weed and to others a tasty bountiful crop whose leaves and seeds can be cooked up in many ways.

This plant is related to quinoa, requires little water, will grow well in partial sun or shade and Michale Pollan loves it.  If this isn’t enough it’s also high in vitamins A and C, riboflavin, niacin, calcium, manganese, potassium and iron.

Lambsquarters can be identified by white powder present underneath the leaves and by its alternate goose foot shaped leaves.  Here’s more thorough id information; if you have any doubt as to your plant check this out before eating!

Because it has some oxalic acid it is best to eat cooked as this will remove the acid.  If you want to eat it raw then just have it in very small amounts.  My favorite way to eat this tasty plant is to simply saute it with garlic and soy sauce in a bit of canola oil.

Do you have a favorite recipe?  I’d love to hear it!