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Fennel (Bulb) |
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I have to admit that I wasn't sure about fennel for a while. Something about eating it far too often and over-cooked in a previous chapter of life had put me off, big time!
So when my mother-in-law arrived one weekend, proudly clutching a large bulb of fresh fennel, I braced myself for another soggy aniseed experience.
But I was wrong!
The salad she created bore no resemblance to the fennel fiascos of my past. And I have to say it got me almost addicted to this fresh-tasting, delicate, crunchy vegetable.
So if you're open to being converted, you could try:
Fennel, orange & watercress salad |
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About Fennel |
Florence fennel has been cultivated since before Ancient Greek and Roman times. In Anglo-Saxon times it was considered to be a sacred herb, renowned for its medicinal properties.
It can be quite tricky to grow at home, so we're lucky that it's often included in UK veg boxes.
Florence fennel grows up to 2 metres high, with the white bulb at the base being harvested as a vegetable and the feathery leaves being used as a herb seasoning.
Fennel is a rich source of vitamin C and a good source of iron, as well as fibre.
It was prized in Greek times because it was considered to help people stay slim - not surprising as it is filling, but very low in calories.
But be careful not to eat too much of it, as it's a diuretic and you'll spend the day in the bathroom.
Many people are put off by the aniseed flavour, but this is much milder in the roots. The leaves have a stronger flavour. |
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How To Choose |
If you're buying fresh fennel, look for one with a well-swollen root (the white bit) and with as few bumps and bruises as possible.
Don't worry about whether it's still got its leaves attached, unless you particularly want to eat them. The leaves should look fresh and not too wilted.
A fresh fennel bulb should feel firm and crisp, but not soft.
It's in season from around May to October. |
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How To Store |
Fennel will usually keep well in the fridge for about a week.
If you keep it much longer, it tends to dry out and any bruised patches will turn brown. The taste deteriorates, but it's still edible. |
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How To Use |
Fennel bulbs can be used either raw or lightly cooked.
If serving raw, say, in a salad, it can be nice to chop it very finely, or use a mandolin to slice it finely.
It tastes at its best raw or very lightly cooked.
Soggy, overcooked fennel is rarely appetizing. |
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Suggested Recipes | |
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| Beetroot and Fennel Salad With Sage Croutons |
This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.
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| Blue Cheese Baked Fennel |
Roasted fennel is a great way of serving this vegetable, if you don’t fancy it raw. By adding a blue cheese and seed topping, you’re turning into so much more than a side dish.
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| Fennel And Carrot Coleslaw |
If you enjoy the slightly aniseed taste of fennel, then you’ll love this coleslaw. If you’re not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel!
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| Fennel, Orange And Watercress Salad |
This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.
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Got one? Send us your fennel recipe!
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