Fennel

Fennel (Foeniculum vulgare) is an herbaceous plant known for its aromatic flavor and distinctive appearance. It has a white or pale green bulb with closely overlapping layers, long, celery-like stalks, and delicate, feathery green fronds that resemble dill. Fennel has a mild, sweet flavor, often described as having hints of anise or licorice, making it a popular ingredient in both savory and sweet dishes.

Culinary Uses:

• Fennel Bulb: The bulb can be eaten raw or cooked. When raw, it has a crisp texture and a fresh, bright flavor that works well in salads, slaws, or thinly sliced as a garnish. When roasted, grilled, or sautéed, the bulb becomes tender and slightly caramelized, enhancing its sweetness and making it a delicious addition to pasta dishes, stews, or as a vegetable side dish.
• Fennel Seeds: Dried fennel seeds are commonly used as a spice, offering a more intense, concentrated flavor than the bulb. They are often used in Italian sausage, spice blends like Indian garam masala, breads, and herbal teas. Fennel seeds are also known for their digestive properties and are sometimes chewed after meals to freshen breath and aid digestion.
• Fennel Fronds: The fronds, which have a light, herbal flavor, are often used as a garnish or added to salads, soups, or seafood dishes for a fresh, decorative touch.