The stalks are tough and typically discarded, but the wispy fronds are a lot like dill in texture. They can be chopped fine to use as an herb in soups, sautés, and baked goods. The bulb is most often served thinly sliced and it can be eaten raw in salads, skillet cooked, or roasted in the oven. Eaten raw it is a lot like celery in texture – crispy with a high water content. Roasting fennel caramelizes the sugars and deepens the subtle licorice flavors. Both fresh and roasted fennel go well with crisp apples, citrus, and toasted nuts.
How to Choose a Bulb of Fennel
Fennel comes in a range of sizes. Some bulbs are as big as a softball while others are more like a tennis ball. Regardless of the size the bulb should be dense and the layers close and compact. While a little bruising here and there on white outer layers is common due to transport, be sure there are no spots of deep discoloration or decay. The stalk and fronds should be perky, standing straight up from the bulb. A wilted stalk or dark, droopy fronds can mean the bulb has been sitting around too long at the store and is no longer fresh.
Recipes That Use Fennel
Shaved Fennel Salad Fennel Slaw with Mint Vinaigrette Baked Halibut With Fennel, Peppers and Tomatoes Braised Fennel Fennel, Radicchio and Endive Salad
