The bulb, stalks, and fronds of fennel are all edible.
Here’s how to make the most of this vegetable, delicious served raw or cooked.
If fresh fennel is generous, the entire plant is basically The Giving Tree.
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), and a versatile vegetable (the bulb).
Get to know fennel a little better and youll love it a lot more.
What Is Fennel?
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Fennel is native to the Mediterranean and has been around for most of recorded human history.
What Does Fennel Taste Like?
Despite its resemblance to the allium (onion and garlic) family, fennel tastes nothing like an onion.
It’s from the apiaceae family, with cousins such asdillandcelery root.
The raw bulb is crunchy and all parts of the plant have a fresh-tasting anise flavor.
Cooking brings out the vegetal flavor and a bit of sweetness while mellowing the anise flavor.
When and Where to Buy Fennel
Fennel is a cool weather crop.
It arrives at the farmers market in the fall and sticks around until early spring.
Sometimes you’ve got the option to even find local wild fennel pollen at a farmers market.
As much as you could, buy whats grown closer to home when it’s in season.
The fronds should be fresh and perky without wilting or soggy spots.
Discard the outer layers; whats underneath wont be as tough.
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If you think the flavor needs some toning down, give your cut fennel an ice bath.
Cooking also mellows the flavor.
The fronds, though, are a different matter.
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Fennel fronds can get limp pretty fast.
Its important to keep them dry since excess moisture will hasten their decline.
If the outer layer or layers are wilted, you’ve got the option to remove them.
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Slice according to the recipe.
Or you could chop to use in a soup or thinly slice to use in a salad.
Get the most out of fennel by using the stalks and fronds in addition to the bulb.
The stalks may be stringy, but theyre full of flavor.
The fronds are nice to garnish with and also make excellent additions to marinades or herby sauces.
A whole fish stuffed with fennel fronds, lemon, and garlic before roasting is always a wonderful thing.
How to Freeze and Preserve Fennel
Fennel bulbs arent great for freezing and are best used fresh.
The fronds and stalks can be stashed in a zip-top bag in the freezer for up to 3 months.
Use them in cooked applications like broths, braises, soups, and sauces.
Fennel can be canned and preserved in many ways, but it is especially good pickled.
For the canning-averse,quick picklesare a cinch and last a few weeks.
Simply Recipes / Alison Bickel
