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Fennel

By / Photography By | November 10, 2016
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Fennel bulb on a cutting board
Fennel is a versatile, hardy herb that adds a unique, delicious addition to almost any dish.

It’s an herb. It’s a vegetable. Or is it both?

Fennel, a hardy, perennial herb grown as a vegetable crop with yellow flowers and feathery leaves in the parsley/celery carrot family, has been widely cultivated beyond its origins on the shores of the Mediterranean. The leaves on a fennel plant look similar to dill but the flavor is quite different. The bulb, foliage and seeds of the fennel plant are used in many of the culinary traditions around the world because of its versatility.

Aromatic fennel, along with similar-tasting anise, is a key ingredient in absinthe. Fennel’s aniseed flavor comes from anethole, an aromatic compound is also found in star anise. Dried fennel seed is used as an aromatic spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. Fennel seeds are the primary flavor component in Italian sausage and added to tomato sauce.

In Northeast Florida, you can find Florence fennel (or finocchio in Italian) at farmers markets during the cooler months. This variety has a bulb-like stem base that is used as a vegetable. Raw fennel bulb is crispy and slightly sweet. Both the bulb and the leaves can be served in salads and slaws. Fennel can also be sautéed, braised, stewed, grilled or in a gratinee with Gruyere cheese.

Related Stories & Recipes

Fennel Gratin

Try this variation on a potato gratin for a side dish that has a mild anise-like flavor, but is sweeter and more aromatic.

Fennel, Orange and Dill Salad

Fennel is one of the most versatile vegetables around and can be served cooked or raw. Serve with lamb, fish or any protein that needs something a little brighter. Bring this dish to your next potluck...

Fennel Soup

From the carrot family, fennel has a similar flavor to sweet anise and is a delicious addition to soups or salads.
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