Fennel has a light but distinct anise, or licorice, flavor. It's super crisp and refreshing when raw, but melts into a savory sweetness when slowly cooked. The tall green stalks look like celery with wispy dill-like leaves at the top. The stalks grow from a white onion-like bulb. All parts are edible, although the mild, tender bulb is most commonly used and served.
Fennel Season
Photo © Molly Watson
Fennel is often available year-round, but is at its best during its natural season from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather.
Raw Fennel
Photo © Molly Watson
Fennel is delicious raw, served with kosher salt to dip the pieces in or with dip, or as a crunchy addition to salads. When thinly sliced and simply dressed with a bit of olive oil, lemon juice, and salt it makes a refreshing salad for heavy winter stews and roasts.
Cooking Fennel
Photo © Molly Watson
Fennel gets tender and sweet when cooked. Add it as wedges or slices to sautées, roast it, add it to the pan with other vegetables when roasting a chicken, or slowly cook it in olive oil or butter until tender and gently browning. Or, try of these recipes:
