Fennel has an aniseed flavour and aroma and is a vegetable increasing in popularity around the globe. Its flavours complement many vegetables, particularly courgettes, carrots, beans and cabbage. Every part of the plant from the seed to the root is edible. Cut off the base and stalks, retain any foliage for garnish. If boiling, use as little water as possible to retain the flavour. Fennel bulbs can be cooked whole, sliced for grilling or diced to add to stews and braises. Fennel is a source of dietary fibre, folate and vitamin C, and contains a dietary significant amount of potassium. Fennel contains only low levels of phenolic compounds.
Refrigerate in the crisper and use as soon as possible after purchase.
Boil, steam, microwave, roast, grill, bake, braise, or stew.
Every part of the plant from the seed to the root is edible. Fennel seeds add a great depth of flavour to dishes and the fronds are great for garnish.