Fennel, locally grown and freshly...
Fennel, locally grown and freshly picked.
not in stock or out of season
Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best.
Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible.
Store fennel in the crisper drawer or loosely wrapped in plastic in your fridge. It's best used within a week, though will often keep for longer (just peel away the outer layers as they become wilted or rubbery).
The fennel bulb can be eaten raw or cooked — both have their perks! When raw, fennel is crunchy and sweet; once cooked, it becomes silky soft. Raw or cooked, fennel has a faint flavor of licorice or anise. Not so much that it overwhelms a dish, but just enough that it adds an interesting layer of flavor to the dishes in which it's used.