Fennel

Fennel originated in Europe and is much loved in Mediterranean countries, where it is often eaten raw at the finish of a meal instead of fruit to clear the palate and aid digestion. Fennel seeds are said to have the same effect.

How to buy

It is best to choose bulb fennel that still has its tops on, if possible. Tops that are green and fragrant indicate freshness.

How to store

Refrigerate unwashed bulb fennel tightly wrapped in plastic film in the crisper section of your fridge and use within 4-5 days. If you must store it, tightly enclose it in a vegie storage bag, so that its strong odour does not taint other food in the fridge.

How to cook

Remove outer stalks of bulb fennel as they are often tough and stringy (they are fine for soup or stock, but not for salads or cooking). Trim the base of the bulb and prepare whole, halved or quartered, sliced or diced.

For a salad, separate the stalks and slice very finely.

Many dishes require bulb fennel to be simmered first in slightly salted water until tender (for about 15-20 minutes for a whole bulb). Drain well.

Goes well with

Veal, fish, gruyere cheese, potatoes, tomato sauces and soups.

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