With its wispy fronds and bulbous base, fennel looks like a feather-topped, potbellied cousin to celery, but its flavor is deliciously different.


The white bulb and bright green fronds have a gentle, slightly sweet anise flavor (the stalks aren't usually eaten). A great way to incorporate fennel into cooking is to use the bulbs as you would celery: chopped or sliced for soups, stir-fries, vegetable medleys, and salads. Or, substitute wedges of it for another vegetable in pot roast. Don't throw away all of the fronds. A sprig makes a nice garnish, and a few snipped leaves add flavor to just about any dish.


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