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Florence fennel has a broad bulb and stems that can be added
raw to salads or cooked into healthy side dishes. Snip the feathery
green foliage and sprinkle over foods as a flavor-boosting garnish.
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This aromatic plant is known for its crunchy bulb,
celery-like
stems, feathery green foliage and tasty seeds, all of which are edible.
As a member of the
Umbellifereae family, fennel is closely
related to
parsley,
carrots,
dill and
coriander. It has a mild,
refreshing and slightly sweet flavor that is popular in Italian
cooking and Mediterranean cuisine.
A Little Bite of History
Though bulb fennel has only been popular in the U.S. for the past decade
or so, it has been used all over Europe and Asia for centuries. The
Greeks regarded it as both a slimming aid and hangover cure, and the
Romans used the
herb-like leaves as a seasoning. In 17th century Italy,
fennel (
finocchio) was often served at the end of a meal with a sprinkle of
salt.
Varieties
Fennel can be categorized into two main types:
Florence fennel, cultivated throughout the Mediterranean and
United States, has a broad, bulbous bulb that's used as a vegetable.
Both the base and stems can be eaten raw or cooked, and the greenery
can be used as a garnish or snipped and sprinkled over foods like fresh
dill.
Common fennel is the variety used to produce fennel seeds.
These oval, greenish-brown seeds are available whole or ground and are
used to flavor both sweet and savory foods, as well as many liqueurs.
Common fennel is bulbless, but the stems and greenery can be used in
the same ways as Florence fennel.
Buying Tips
Fennel is usually available from fall through early spring. Choose
firm, clean bulbs without signs of splitting, bruising or
browning. The stalks and greens should be a fresh green color. Signs of
flowering buds indicate the vegetable is past maturity. Fresh fennel
should have a fragrant aroma, lightly reminiscent of licorice or anise.
At some markets, Florence fennel is mislabeled as "anise" or "sweet
anise." The flavor of fennel, however, is sweeter and more delicate
than anise. When cooked, its taste becomes even more subtle.
Storage Tips
Tightly wrap fresh fennel in a plastic bag and refrigerate for up to one week.
Dried fennel seeds can be stored airtight, in a cool, dry place for up
to six months. Storing fennel seeds in the refrigerator will help keep
them fresh longer.
Usage Tips
• Before using, wash fennel, trim the base and remove the stalks and greenery.
• Chop the base and stems and add to fresh salads with
tomatoes and
beets.
• Line sandwiches with fresh fennel in addition to
lettuce and tomato.
• Use the greenery as an elegant garnish.
• Snip the greenery (like fresh dill) and sprinkle over salads and cold dishes.
• Fennel can be
grilled,
braised, boiled or sautéed.
• Sauté with
onions for a delicious side dish.
• Toast and coarsely crush fennel seeds for meat
marinades and spice rubs.
• Add seeds to
mayonnaise or dressings for macaroni and potato salads.
• Stir into spaghetti sauce or add a dash when cooking
broccoli,
cauliflower or
artichokes.
Substitution Tips
Fennel and anise seeds are similar in appearance and taste and can
often be used interchangeably. Fennel seeds will have a milder flavor.
Try one of our favorite fennel recipes:
Fennel and Walnut Salad
Chicken Liver Pate
Balsamic Chicken on Minted Spinach, Fennel and Grape Slaw
Pairing Suggestions
beef, beets, breads, carrots, celery, cheese, chicken, corn,
cucumbers, eggs, meatloaf, onions, pasta, peas, pork, potatoes, rice,
salads, salmon, seafood, squash, tomatoes, turkey
