Fennel
Foeniculum vulgare
Candy-coated fennel seeds are a popular offering at Indian restaurants, used to cleanse the palate, freshen the breath, and aid in digestion.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • | • |
Description
Fennel is a member of the carrot family that is indigenous to the Mediterranean region. From the bulb grows long, hollow stems and feathery fronds similar in appearance to dill. It has an anise-like flavor that becomes more mellow when cooked.
Storage tips
Fennel is a member of the carrot family that is indigenous to the Mediterranean region. From the bulb grows long, hollow stems and feathery fronds similar in appearance to dill. It has an anise-like flavor that becomes more mellow when cooked.
Culinary tips
- The bulb, fronds, flowers, and seeds of fennel are all edible and can be eaten raw or cooked.
- Use fennel fronds as you would a fresh herb, like dill or tarragon.
- Fennel seeds make a tasty addition to tea. Try adding them to your next cup of herbal or green tea.
- Fennel bulbs can be braised, roasted, sauteed or grilled.
- Citrus and fennel make a delicious pair. Remove the hard core of the fennel bulb before slicing it thinly and tossing it with fresh orange segments for an easy salad.
- Add roasted fennel to soups, pasta dishes, or alongside your favorite meat.
