Fennel is sometimes called “sweet anise” and has a delicate licorice flavor. The feathery tops can be used as an herb.
How to Select
Choose firm, unblemished fennel bulbs with bright green leaves.
How to Store
Refrigerate fennel in a plastic bag with some air holes up to 5 days.
How to Prepare
Rinse in cold water. Separate stems and leaves. Slice top and bottom of fennel bulb. If outer layer is bruised, remove. Slice bulbs in half lengthwise. Cut into wedges, thin slices, or chopped pieces. Bulbs: Add raw to salads, cole slaw, and salsas. Braise, sauté, stir-fry, roast, or grill. Add to casseroles, sauces, soups, stews, meat, and pasta dishes. Leaves: Chop and use as an herb, similar to parsley. Add to salads, soups, dips, and fish dishes. Stems: Chop and add to salads, soups, and stews.