Favor Fennel

Fennel has been around for eons, dating back to ancient Greece. The slightly sweet, crisp bulb is delicious raw in salads, and is also wonderful when sautéed, braised, roasted or grilled. The leaves (or fronds) look similar to dill. Fennel stands well on its own or pairs beautifully with other raw or cooked veggies, fish and meat. It occupies a unique and important role in cooking among many European countries, especially Italy and France. I first learned to when I had it with fish. Since then, I have prepared it in many dishes from raw salads to stir-fries. You’ll find fennel’s flavor most intense when eaten raw, but don’t be shy about cooking it, too!

Adding fennel to your menu helps keep you fit with flavor and lots of good benefits:

Low calorieFat freeVitamin CPotassiumTaste bud joy!

The bulb is the most edible part. The stalks are crunchy and delicious, but sometimes a little tough. The leaves are great as garnish. Here are some of my favorite ways to enjoy fennel:

As tea from the seeds

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