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Fennel is available year round. Select fennel that is firm, has straight stalks, and green leaves. The bulbs should be compact in shape with the stalks fairly close and not too spread out. Before storing, cut the stalks off, wrap the stalks separately from the bulb in plastic bags, and store in the crisper section of the refrigerator. Fennel should keep for three to four days, but it is best to use it as soon as possible.
Wash fennel stalks thoroughly and use in soups and stews. The feathery leaves can be used as an herb or garnish. The fennel bulb must be washed, trimmed at the base, and then can be sliced as called for in the recipes. If you're unfamiliar with fennel, you can often use it in any recipe where onions, celery and carrots are sautéed. Add fennel in with that mix for a tasty change. A 1/2 cup serving of fennel has 35 calories and no fat.
Roasted Fennel, Green Beans and Potatoes
Published 06/01/07
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Fennel looks a lot like celery, but this vegetable has a different taste that is quite similar to anise or licorice. Fennel is often grown for its seeds and oil from the leaves and used for various food flavorings. The feathery leaves make beautiful additions to salads and are attractive garnishes for many foods.
