Though most popular in French and Italian cooking, the refreshing taste of fennel lends itself to a variety of cuisines. This sweet, crunchy vegetable is completely edible – bulb, stalk, leaves and seed
Fennel is most commonly enjoyed raw, braised, roasted, or grilled, but the list doesn’t stop there. Try it baked with parmesan, or served pan-fried with lemon wedges. With its slightly bitter taste, fennel is best complimented by a hint of citrus, such as a tossed green salad with juicy orange wedges and walnuts.
When shopping for fennel, look for firm white or pale green bulbs that are free from splitting or bruising. Both the stalks and leaves should be bright green in color.
Store in the refrigerator in a plastic bag in the crisper drawer. Fennel keeps for about four to five days. Try to use fennel as soon as possible; flavor is lost as it dries out.
Fennel is a good source of Vitamin C, with 14 percent of the daily recommend value in a single one-cup serving. It is also a good source of fiber, potassium and molybdenum. Other vitamins present include vitamin B6 and folate.