'Fennel - Bulbing'
Foeniculum vulgare

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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

Uses
The bulb, foliage, and fruits of the fennel plant are used in many of the culinary traditions of the world. The small flowers of wild fennel (known as fennel "pollen") are the most potent form of fennel, but also the most expensive. Dried fennel fruit is an aromatic, anise-flavored spice, brown or green when fresh, slowly turning a dull grey as the fruit ages. For cooking, green fruits are optimal. The leaves are delicately flavored and similar in shape to dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Tender young leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and in soups and fish sauce. Both the inflated leaf bases and the tender young shoots can be eaten like celery.

Fennel fruits are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also a flavoring in some natural toothpastes. The fruits are used in cookery and sweet desserts.

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RECIPES

Roasted Fennel
PREP: 10 MINUTES COOK: 40 MIN

INGREDIENTS
2 Fennel Bulbs
4 Tbsp Olive Oil
2 Tsp Balsalmic Vinegar

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Cut stalks off fennel bulbs. Cut bulbs in half lengthwise then cut halved bulbs lengthwise in 1” wedges

3. Place the fennel wedges in a bowl and toss them with up to 4 tablespoons of olive oil; enough to coat them. Sprinkle fennel with balsamic vinegar.

4. Line a baking dish with a silicone baking mat or aluminum foil brushed with olive oil. Arrange the fennel wedges on the pan, with space in between, and roast them for 40 minutes or until the fennel wedges are cooked through and begin to caramelize on the edges.

5. Serve warm.