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Fennel
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Part vegetable and part herb, fennel has a thick bulb that can be used in many ways – braised, roasted, sautéed, grilled, poached, or eaten raw.
- Judging freshness. Choose fennel bulbs that are white or pale green, with no bruises.
- How to store. Rinse well and store covered in a damp paper towel. Place in a plastic bag and set in the vegetable bin of the refrigerator. Remember that fennel oxidizes when cut. To prevent discoloration and to keep them crisp and bright after slicing, soak them in an ice bath with a touch of lemon juice. Pat them fully dry just before using.
Fennel are crisp, lightly licorice-flavored vegetables. They have an almost minty taste that make them delicious to eat on their own. Fennel is especially delicious when paired with cream in dishes like gratins and chowders. Fresh or cooked fennel also complements meat, fish, vegetables and citrus.
Fennel fronds, found at the top of the stalks, make fantastic anise-flavored herbs. Toss them into salads, soups and broths. Fennel stalks, while too stringy to eat, add anise flavor to stocks and sauces.