Fennel is crunchy and slightly sweet, and refreshing. Fennel’s texture is similar to that of celery, having a crunchy and striated texture. It is most often associated with Italian cooking and goes well with fish and lamb.
The bulb, stalk, leaves and seeds are all edible. To prepare trim the feathery leaves and keep as a garnish, trim the bottom. Leave the bulb whole if small, or quarter, or thinly slice to use. To prevent discolouration, place the pieces into a bowl of water with a squeeze of lemon. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander
Fennel’s aromatic taste is unique. Expand your selection of fresh vegetables with Fennel from the autumn through to early spring when it is readily available and at its best.
With a creamy white bulb and pale green stalks and feathery leaves, it’s a pretty vegetable packed full of flavour. With a distinctive aniseed flavour (going particularly well with chicken or fish dishes). All parts of the vegetable are edible; the bulb and stalk can be sliced and eaten raw or cooked and he fine leaves can be used as a garnish. To prepare trim the feathery leaves and keep as a garnish, trim off the root. Leave the bulb whole, quarter, or thinly slice. To prevent discolouration, place the pieces into a bowl of water with a squeeze of lemon juice.
A typical 100g portion of fennel contains 1.2g of protein, 7.3g of carbohydrate and 0.2g of fat, all for a low 31 calories.