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Yum

We planted bronze fennel (Foeniculum vulgare “Purpureum”), which is a culinary herb, in our garden a few years ago, and it took off. Each spring it comes back fuller and more vigorous than the year before. By midsummer, the tall, feathery plants are blooming lacy yellow flowers (which eventually bear the tiny aromatic seeds we cook with), just as the apricots appear at our local orchard. We love the combination of these two flavors: the perfumed apricots and the licorice of the fennel. We keep some of the flavorful syrup from the apricots to make a refreshing drink with bubbly prosecco, or with sparkling water over ice.

Reprinted with permission from Canal House Cooking