Plant Identification Challenge

Do you know the name of this plant? My granddaughters and I play a game where they see how many plants and flowers they can name. Let’s see how you do with this!

Comment and let me know what your guess is. Tomorrow we will add another photo that will help with the identification.

Just having some fun!

Plant Identification Challenge – Identify Me | Life at Spring Meadows | Gardening Living Creating

The Answer: Fennel

It may have been hard to recognize the fennel flowers. It was raining and the droplets of water landed in the middle of each cluster of flowers. Someone mentioned that the plant looked like a Diamond Plant, and she would be coming to pick a few diamonds!

Fennel In the Garden

I use fennel as background plants, border plants, host plants for butterflies. This year I am watching my Black Swallowtail Caterpillars feast on the fennel plant in the back courtyard garden.

[su_vimeo url=”https://vimeo.com/222895032″ width=”900″]

Culinary Uses

When I first planted fennel, it was only for culinary uses.

All parts of the plant are edible. I use the flowers that you see in the picture for salad sprinkles, cookies, and to season scrambled eggs. In the fall, I will dry the seeds for later use.

The stalks are great in meat dishes.

A quick and easy snack is Fennel Sugar Cookies. Give them a try!

Fennel Sugar Cookies

Ingredients

1 Tbsp. crushed fennel seeds
2 Tbsp. boiling water
3/4 cup softened butter
2/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
1/2 tsp. baking soda
Confectioners’ sugar icing

In a small bowl, soak fennel seed in boiling water; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Drain fennel seed. Combine the flour, baking soda and fennel seed; gradually add to creamed mixture and mix well.

Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar. Cool on wire racks. Yield: 3 dozen.

 

Inspiration for the Recipe/Credit: Taste of Home