I’ve only recently discovered how to grow fennel without it bolting while it is still small. The answer (for me) is to keep the carrot fly away from the plants by covering them with fine mesh netting.
I’ve tried several recipes for fennel, and my current favorite comes from our ancient copy of Jane Grigson’s Vegetable Book. It is very simple, and simply delicious.
- Some heads of fennel
- Black pepper
- Parmesan cheese
Quarter the heads of fennel and boil them in salted water until they are just tender – neither crisp nor mushy. Drain them and lay in a generously buttered oven dish. Grate Parmesan over them along with plenty of black pepper. Bake them at 200deg C until they are bubbling in buttery juice and the Parmesan is golden.