Fennel

From October to May

All the organic fennel varieties we cultivate have been selected for their excellent texture and crispness, climate resistance, and consistent quality maintenance. In this way, we guarantee outstanding, crunchy, and aromatic fennels across all three harvest seasons.

The fennel processing method includes manual harvesting, hand sorting, washing with drinking water, trimming of the bulb (removal of damaged outer leaves), and packaging in crates or food-grade containers.

Storage: fennels should be kept in the refrigerator at 0–4 °C in a humid environment to preserve their crispness and freshness.

Regular consumption of fennel brings multiple positive effects: supports digestion thanks to aromatic compounds, including anethole, which reduces bloating and flatulence, promotes diuresi and fluid elimination, thanks to its high water content and potassium, contributes to cardiovascular protection through the combined action of fiber and antioxidants and supports intestinal wellness and increases satiety.

Thanks to its lightness, fennel is particularly suitable for low-calorie diets and nutritional regimes requiring good fiber intake.

Fennel is suitable for both raw and cooked consumption. Raw, it is ideal in fresh salads and dip platters (pinzimonio), while cooked it can be oven-gratinéed, sautéed, or added to soups and stews.