Native to the Mediterranean region, fennel is one of Italy's most popular vegetables. Most fennel available in American markets is grown in California. The type you'll find—Florence fennel sometimes labeled "fresh anise" —has a bulb-like base, stalks like celery , and feathery leaves that resemble Queen Anne's lace.
Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications. In fact, this mildly licorice-flavored plant is a member of the parsley family. Lastly, we can't ignore the health benefits of fennel. Just one cup of fennel contains almost 20 percent of your recommended daily value of vitamin C. You'll also find plenty of iron, fiber, and potassium. Here's everything you need to know about fennel, plus plenty of delicious and easy fennel recipes. Peak growing season for fennel is fall and winter.
However, home gardeners can also slip in a quick planting in spring for an early summer harvest. When planting, look for compact bulbs that are relatively heavy and firm. Avoid those that are splitting or browning, or have other injuries. Fennel enjoys cool weather—not hot, but not freezing. It takes about three months for fennel to produce the bulb, so do the math to determine when you need to start and if you have enough time before the weather turns hot or starts freezing.
Plant fennel seeds or transplants in a sunny, well-drained bed that has been amended with compost. Thin seedlings to stand about 12 inches apart. Not your cup of tea? Heat turns fennel into something melty and sweet, in much the same way that slow cooking transforms an onion.
So, what can you do with fennel? Quite a lot, it turns out. Fans of the anise flavor can make use of the fronds by chopping them and adding them to pesto , salad dressing , pasta sauce and stock. The fronds can also be used as a garnish—sprinkle them on anything from grilled meats to omelets for a touch of freshness that promises to wake up the palate. Bottom line: Cooked fennel bulb is incredibly versatile and can lend complexity to a wide variety of dishes without overpowering the other flavors.
Fennel has plenty going for it besides being tasty. Here, a few more reasons why you should be a fan of this flavorful veggie. For starters, steer clear of the really enormous suckers and stick with bulbs that are small to medium in size. Next, give the bulb a squeeze and a once-over before you buy: The best quality bulbs will be firm to the touch, tightly held together and white or very pale green in color.
Avoid bulbs that have any bruising or discoloration, as well as those that have split or cracked. Finally, turn your attention to the fronds—they should look fresh i. Fennel is very easy to grow , especially when planted by seed. Bonus: Since fennel is a famed self-sower, it will likely make a comeback every spring thereafter with little to no effort on your part. Despite its hardy appearance, fennel is actually fairly fragile and will quickly lose flavor when stored improperly.
The best way to keep fennel fresh is to cut the stem off of the bulb and store the two pieces loosely in separate plastic bags in the fridge.
When stored in this way, fennel will stay crunchy and flavorful for five days after you bring it home from the grocery store or 10 days if you plucked it straight from your garden.
By now you should have plenty of inspiration for what to do with fennel, but the sight of this large and awkward-looking bulb on your cutting board might shake your confidence. Remove the stalk and fronds. This is the first step, even if you intend to use the whole fennel plant since the stalk and fronds will be chopped separately from the bulb. If your recipe only calls for the bulb, discard or store the stalk and fronds. Rinse the bulb.
Sure, you could have rinsed the fennel while the stalk and fronds were still attached, but by separating them first, you leave open the option of reserving them for future use. Trim and chop. Transfer the bulb to your cutting board and begin by trimming off the root end.
Next, use a knife to cut a shallow slit into the side of the bulb—just enough so that you can use your fingers to pry away the tough outer layer. Once trimmed, how you then cut the fennel will depend on the cooking method you intend to use. To add slices of raw fennel into a fresh and crunchy salad, try thinly shaving the bulb on a mandolin. Then simply dress with a basic olive oil and lemon vinaigrette for a refreshing and healthy dish.
Line a heavy-duty rimmed baking sheet with parchment. Trim the base and core of the fennel quarters, leaving just enough of the core intact to hold the layers together. In a medium bowl, toss the fennel with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. Turn the fennel out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning.
Roast until the fennel begins to brown on the edges, 15 minutes. Flip the fennel and continue to roast until tender and nicely browned, 10 minutes.
Return the fennel to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If the fennel seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using. Recipe Notes Edit Delete. Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. Reviews Rate or Review.
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