Harvest Florence fennel leaves throughout season by snipping. These leaves can be added to salads, fish and potatoes. The bulbs can be harvested at any stage by slicing through the root just below the bulb with a sharp knife. You can harvest the bulb when the base starts to bulb out about 3 inches. You should not let it go more than 5 inches or it could become tough and bolt. Pull up the plant, holding onto the bulb as you pull. Cut off all but the top 9 inches of the fern growth. You can julienne the bulb and add it to your salad or as a side dish. Wash the bulb, removing any damaged outer leaves and dry completely. For best flavour eat as soon as you pick them. Store fennel bulbs in the refrigerator in a freezer bag for up to 10 days. Keep the bulbs whole until ready for use. Use the other parts of the fennel in salads, teas and herb mixes.

Fennel Salad recipe from Chef Michael Smith from Chef at Home
photo from whatcom.wsu.edu/ag/homehort/plant/fennel.htm

1 fennel bulb
juice and zest from half a lemon
1 spoonful of honey
a few splashes of olive oil
a sprinkle or two of salt and pepper

Remove the stalks from the top of the fennel bulb. Cut the head in half through the core. Carefully trim out the woody core then slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.

Whisk the lemon, honey, olive oil and seasoning together in a nice salad bowl and toss with the fennel. Serve!!

High Temperature:
Actual: 1°C partly sunny Wind N12km/h P.O.P.0%
Average: 14°C
Record: 26°C in 1960

Low Temperature:
Actual: -7°C partly cloudy Wind NNE12km/h P.O.P.0%
Average: 4°C
Record: -4°C in 1993