A Treatise on Gardening Written by a native of this State (Virginia)
Author was John Randolph (1727-1784)
Written in Williamsburg, Virginia about 1765
Published by T. Nicolson, Richmond, Virginia. 1793
The only known copy of this booklet is found in the Special Collections of the Wyndham Robertson Library at Hollins University in Roanoke, Virginia.
Fennel
Fennel, Faeniculum. This may be propagated from seed or the plants, as Featherfew, and nothing more is necessary than to keep it from seedling, because it will overrun the garden; the roots being very strong, continue a long while in the ground.
A little more about fennel that was not in Randolph's short description.
Fennel...
Fennel was well known to the Ancients and was cultivated by the ancient Romans for its aromatic fruits and succulent, edible shoots. Pliny had much faith in its medicinal properties, according no less than 22 remedies to it, observing also that serpents eat it
'when they cast their old skins, and they sharpen their sight with the juice by rubbing against the plant.'
A very old English rhyming Herbal, preserved at Stockholm, gives the following description of the virtue of the plant:
'Whaune the heddere (adder) is hurt in eye
Ye red fenel is hys prey,
And yif he mowe it fynde
Wonderly he doth hys kynde.
He schall it chow wonderly,
And leyn it to hys eye kindlely,
Ye jows shall sang and hely ye eye
Yat beforn was sicke et feye.'
Many of the older herbalists uphold this theory of the peculiarly strengthening effect of this herb on the sight.
Longfellow alludes to this virtue in the plant:
'Above the lower plants it towers,
The Fennel with its yellow flowers;
And in an earlier age than ours
Was gifted with the wondrous powers
Lost vision to restore.'
In mediaeval times, Fennel was employed, together with St. John's Wort and other herbs, as a preventative of witchcraft and other evil influences, being hung over doors on Midsummer's Eve to warn off evil spirits. It was likewise eaten as a condiment to the salt fish so much consumed by our forefathers during Lent.
Though the Romans valued the young shoots as a vegetable, it is not certain whether it was cultivated in northern Europe at that time, but it is frequently mentioned in Anglo-Saxon cookery and medical recipes prior to the Norman Conquest.
Fennel shoots, Fennel water and Fennel seed are all mentioned in an ancient record of Spanish agriculture dating A.D. 961.
The diffusion of the plant in Central Europe was stimulated by Charlemagne, who enjoined its cultivation on the imperial farms.
It is mentioned in Gerard (1597), and Parkinson (
Theatricum Botanicum, 1640) tells us that its culinary use was derived from Italy, for he says:
'The leaves, seede and rootes are both for meate and medicine; the Italians especially doe much delight in the use thereof, and therefore transplant and whiten it, to make it more tender to please the taste, which being sweete and somewhat hot helpeth to digest the crude qualitie of fish and other viscous meats. We use it to lay upon fish or to boyle it therewith and with divers other things, as also the seeds in bread and other things.'
William Coles, in
Nature's Paradise (1650) affirms that
'both the seeds, leaves and root of ourGarden Fennel are much used in drinks and broths for those that are grown fat, to abate their unwieldiness and cause them to grow more gaunt and lank.'
The ancient Greek name of the herb, Marathron, from maraino, to grow thin, probably refers to this property. It was said to convey longevity, and to give strength and courage.
Milton, in
Paradise Lost alludes to the aroma of the plant:
'A savoury odour blown,
Grateful to appetite, more pleased my sense
Than smell of sweetest Fennel.'
The odor of Fennel seed is fragrant, its taste, warm, sweet and agreeably aromatic. It yields its virtues to hot water, but more freely to alcohol. The essential oil may be separated by distillation with water.
It was formerly the practice to boil Fennel with all fish, and it was mainly cultivated in kitchen gardens for this purpose.
It is one of the plants which is said to be disliked by fleas, and powdered Fennel has the effect of driving away fleas from kennels and stables.
Culpepper says:
'One good old custom is not yet left off, viz., to boil fennel with fish, for it consumes the phlegmatic humour which fish most plentifully afford and annoy the body with, though few that use it know wherefore they do it. It benefits this way, because it is a herb of Mercury, and under Virgo, and therefore bears antipathy to Pisces. Fennel expels wind, provokes urine, and eases the pains of the stone, and helps to break it. The leaves or seed boiled in barley water and drunk, are good for nurses, to increase their milk and make it more wholesome for the child. The leaves, or rather the seeds, boiled in water, stayeth the hiccup and taketh away nausea or inclination to sickness. The seed and the roots much more help to open obstructions of the liver, spleen, and gall, and thereby relieve the painful and windy swellings of the spleen, and the yellow jaundice, as also the gout and cramp. The seed is of good use in medicines for shortness of breath and wheezing, by stoppings of the lungs. The roots are of most use in physic, drinks and broths, that are taken to cleanse the blood, to open obstructions of the liver, to provoke urine, and amend the ill colour of the face after sickness, and to cause a good habit through the body; both leaves, seeds, and roots thereof, are much used in drink, or broth, to make people more lean that are too fat. A decoction of the leaves and root is good for serpent bites, and to neutralize vegetable poison, as mushrooms, etc.'
In Italy and France, the tender leaves are often used for garnishes and to add flavour to salads, and are also added, finely chopped, to sauces served with puddings.
Roman bakers are said to put the herb under their loaves in the oven to make the bread taste agreeably.
John Evelyn, in his
Acetaria (1680), held that the peeled stalks, soft and white, of the cultivated garden Fennel, when dressed like celery exercised a pleasant action conducive to sleep.
Formerly poor people used to eat Fennel to satisfy the cravings of hunger on fast days and make unsavoury food palatable; it was also used in large quantities in the households of the rich, as may be seen by the record in the accounts of Edward I.'s household, 8 1/2 lb. of Fennel were bought for one month's supply.
