Fennel in our A-Z - Cooking Index
Fennel is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves.
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. For cooking, green seeds are optimal. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw.
Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. The leaves are delicately flavored and similar in shape to those of dill.
grows wild in most parts of temperate Europe, but is generally considered indigenous to the shores of the Mediterranean
Ground fennel is a very good cure for fleas and can be used in stables and kennels to drive out the pests.