Fennel
Fennel is a versatile, aromatic vegetable with a fresh, anise-like flavour. You can use the bulb, fronds and seeds in a wide range of dishes, from salads to soups and oven roasts.
Latin name: Foeniculum vulgare
Family: Apiaceae (carrot family)
Origin: Mediterranean region
Description
Fennel is a plant from the Apiaceae family. The fennel “bulb” (also known as Florence fennel) is made up of thickened leaf bases that form a firm, pale bulb, with green stalks and fine, dill-like fronds. The flavour is reminiscent of anise and liquorice, becoming milder and slightly sweeter when heated.
In the kitchen
Fennel is popular in many cuisines and works equally well in light, fresh dishes and warm preparations. Raw, the bulb is crisp and juicy: sliced paper-thin, fennel is excellent in salads, for example with citrus, olive oil and a pinch of sea salt. If you prefer it cooked, you can gently braise fennel in stock or white wine, which softens the flavour and makes it rounder.
In the oven, you can roast fennel wedges with olive oil and herbs; the heat gives the vegetable a lightly caramelised edge. Fennel is also a great base for soup, especially when combined with, for instance, potato for a creamier result. Use the fronds as a herb-like finishing touch, and fennel seeds add a pronounced anise aroma to bread, sauces, marinades and dishes with fish or sausage.
Storage & preparation
Fennel tastes best when kept fresh and sliced only just before use. Store the bulb in the salad drawer of the fridge, loose or in a (reusable) bag; it will usually keep well for up to about a week.
The fronds dry out faster than the bulb, so it’s best to store them separately, for example wrapped in a lightly damp cloth, and use within a few days.
For longer storage, briefly blanch fennel, let it cool completely and freeze it. Store fennel seeds airtight in a cool, dark place to keep their aroma for as long as possible.
