Here are some tips about fennel:

  • Cultivated by the ancient Romans for its fragrant and succulent attributes, fennel is crunchy and sweet, with a delicate vaguely anise-like flavor.
  • The entire plant is edible, from bulb to feathery leaves (snip and use as an herb).
  • Fennel is marketed as fresh anise in some parts of the country.
  • Look for crisp bulbs with fresh, green leaves.
  • Wrap in plastic and refrigerate for up to five days.
  • Roast with veal or other meats, or combine with blood oranges and Parmesan cheese for an Italian-style salad.


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