It has a layered, creamy white base and long stalk with willowy sprigs of green called fronds.The bulb is most often served thinly sliced and it can be eaten raw in salads, skillet cooked, or roasted in the oven.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. .

How To Cut a Fennel Bulb

Fennel is a great versatile vegetable to use in the fall and winter, but you might be intimidated if you haven’t used it before.The tougher stalks can be used in similar ways as celery, and the feathery fronds can be chopped to use as an herb or garnish like you would with dill.Use a classic chef’s knife to cut off the green fronds close to the top of the bulb.Place the bulb cut side down on your board and slice the fennel crosswise or lengthwise, depending on what your recipe calls for.Yield: 1 cut fennel 1 x Print Recipe Ingredients Scale 1x 2x 3x 1 fennel bulb Instructions Use a classic chef’s knife to cut off the green fronds close to the top of the bulb.Place the bulb cut side down on your board and slice the fennel crosswise or lengthwise, depending on what your recipe calls for. .

How to Prepare Fennel (with video!)

Watch and learn how to prepare fennel with this easy tutorial, including step-by-step photos and a short video.You can eat it raw, roasted, or cooked in salads, stews, soups, and pasta dishes.In fact, fennel is often used as the base for flavorful broths that chefs use to braise fish and meats.I’ve included tips for slicing and shaving this bulbous vegetable, as well as my favorite ways to cook with it.You can save the fronds to use as garnish for dishes, and the stalks can be used like celery in soups and stocks.Fennel fronds can also be added to dishes in the same manner as parsley, dill, or other herbs.If a dish calls for shaved, instead of sliced or diced, fennel, follow the above steps but with one variation.Keep each layer of the fennel bulb intact, instead of cutting it in half like you would when making a smaller dice.Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest.Cutting board Ingredients ▢ 1 bulb fennel Cook Mode Prevent your screen from going dark Instructions Slice off the stalks and fronds.Video Notes Fennel can be enjoyed raw, roasted, or cooked in soups or pasta dishes. .

How to Trim Fennel

The bulb and stalks are sliced and added to soups or other recipes as a vegetable, while the leaves are an edible garnish.Store the trimmed bulbs, stalks and leaves in the refrigerator for five to seven days. .

How to prepare fennel

Cut at a diagonal angle in a triangular shape, from both sides, underneath the tough core to remove it. .

How to Cut Fennel

I've seen fennel stump more than one home cook, with its wide bulb and the celery-like branches radiating off it.Plus, fennel is a treasure trove of goodies: There's the crisp-tender bulb, the aromatic stalks, and the herb-like fronds.And the fronds should be treated like delicate, anise-scented herbs that can be minced and tossed into a salad or sauce, or used as a garnish.You'll get rid of the undesirable exterior, but save a significant portion of edible fennel in the process.You now have a cleaned, trimmed fennel bulb that can be halved or quartered for roasting, sliced for salads, or diced for sautéing.In an onion, that core is very small, while in fennel, it's quite a bit larger and extends farther up from the root into the center of the bulb.In the case of fennel, the core is entirely edible, if a tiny bit firmer than the rest of the bulb.Lay each half on the flat cut side, and slice lengthwise to your desired thickness.You can eat them raw, roast them, or sear them in a skillet; grilling is a good choice for this type of cut, too, since the size of the slices makes them less likely to fall through the grate into the coals below.This kind of cut is great in salads, for instance, or, if sliced thickly, as part of a crudité platter. .

How to Cut Fennel Bulb 3 Different Ways

Each product we feature has been independently selected and reviewed by our editorial team.If you make a purchase using the links included, we may earn commission.Fennel adds a complex anise (licorice-like) flavor and crunch to many dishes.The round bulb with feathery stalks growing out of it is unique for sure.Don't worry, it's easier to deal with than it looks, as long as you've got a sharp chef's knife handy.With its wispy fronds and bulbous base, fennel looks like a feather-topped, potbellied cousin to celery.The white bulb and bright green fronds have a gentle, slightly sweet anise flavor.Cut a few of the bright green fronds from the stalks to save as a garnish for your recipe.To keep the fronds fresh while the dish cooks, rinse them in cool tap water.Before you get started slicing and dicing the fennel bulb, remove the root end.Once you've removed the root end and any wilted layers, it's time to start chopping fennel.Cutting fennel into wedges makes for lovely presentation on salads and other dishes that don't require cooking.Using a chef's knife, slice the bulb lengthwise into thin strips. .

Trim fennel before cooking

Once you cut off the stalks (slice them close to the bulb), you’ll find you have a more manageable vegetable.Next, peel the stringy fibers off the outer layer of the bulb with a peeler or sharp paring knife. .

How to Grow and Care for Fennel in Your Herb Patch

The edible yellow blossoms, seeds, feathery leaves, pollen, roots, and stems have long been prized for their robust, anise-like fragrance and flavor, and their usefulness as ingredients in cooking, magical potions, and traditional medicine.If you grow the common type, you can prevent its spread by removing flower heads before they run to seed.Remember to consult with your local agricultural extension service before adding fennel to your herb garden.F. vulgare has upright, branching growth, finely feathered green leaves, and yellow blossoms in flattened “umbels,” resembling those of other Apiaceae family members.The dulce type has even sweeter seeds that offer the best flavor when pressed to extract their aromatic essential oils.F.

vulgare varieties are cool-weather crops that perform best when planted in either early spring, or late summer to fall.It found a welcome place in the kitchen, where the stems, leaves, and fruits were used in recipes to mask poor quality food with the pleasant aroma exuded by its aromatic compounds.Throughout the Middle Ages, traditional practitioners believed it was capable of curing ailments ranging from anti-inflammatory to GI and pulmonary problems.In superstitious circles, the mere presence of the herb was thought to ward off evil spirits and render witches’ spells ineffective.By the 1700s, the familiar herb was classified as F. vulgare Mill, after English botanist and gardener Phillip Miller.However, by the 1800s, French critic, novelist, and journalist Jean-Baptiste Alphonse Karr decried the herb in his A Tour Round My Garden, in which he stated in his section on fennel, “At the end of three or four hundred years it was discovered that this had never cured anybody.”.In modern times, India has taken the lead worldwide in commercial fennel production, and seeds are readily available for home garden planting.If you want to grow fennel in the spring, it’s best to start seeds indoors four to six weeks before the last frost date for your region.Also, because of the temperamental taproot, it’s wise to use seed starter cells that biodegrade, and transplant them in their entirety to the garden after the danger of frost has passed.If you don’t know the composition or pH of the earth in your garden, conduct a soil test through your local agricultural extension service, and amend as needed with compost or other rich organic matter, sand for better drainage, and lime to sweeten overly acidic soil.However, avoid soggy soil, as it makes seedlings prone to a fatal fungal condition called “damping off,” which causes them to fall over and die.Let them acclimate to the outdoors by remaining in their seed starter pots for a day or two to harden off before transplanting into the garden.They are also susceptible to “tip burn,” a condition in which insufficient watering may inhibit calcium uptake and cause the edges of the layers to turn brown.Avert trouble with proper watering and harvest when the bulbs are young and about tennis ball sized, as opposed to older and larger.Ken Adams and Dan Drost of the Utah University Extension recommend using three tablespoons of a 21-0-0 (NPK) fertilizer for every 10 feet of rows planted.If you are growing Florence types you can keep the bulbs snowy white by mounding soil or mulch up around them when the vegetables first begin to swell.Adding mulch over the top of the bulb-like roots of the Florence varieties ensure that they remain white and more satisfying in culinary endeavors.If there is, you can snip the ends off the foliage to prevent bud formation, seed drop, and potentially invasive growth.If you should have a particularly warm spell, plants may “bolt” or suddenly go to seed, causing maturity to come to a grinding halt.And finally, weed the garden regularly to reduce competition for water, deter pests, and inhibit moisture buildup that can lead to disease, especially of a fungal nature.Find bronze fennel seeds from True Leaf Market in a variety of packet sizes.Florence Don’t forget to blanch the snowy bulbs with soil or mulch to keep them from browning in the sun.Orion At 24 inches tall, this hybrid is one of the more compact bulb varieties, appreciated for being less leggy than taller cultivars.When you start with quality seed, cultivate during cool weather, provide rich soil that drains well, don’t overwater, and keep the garden free of weeds, pests and disease issues should be minimal.You may find that rabbits take quite an interest in your plants, but deer and groundhogs don’t seem to care for its aroma.If you decide you just can’t share, either pick them off by hand, or try adding a few attractions to the yard like a bird feeder or an inviting birdbath, and let avian visitors help keep them in check.These are primarily fungal conditions, with the exception of downy mildew, which is caused by a water mold called an oomycete.In light of this possibility, I recommend not taking the advice of some gardeners who suggest planting fennel beside rose bushes so the swallowtail caterpillars can eat the aphids that often plague them.You can pick the tender young shoots of common varieties to enjoy as tasty microgreens, while mature leaves are exceptional when chopped finely as a fresh herb.When harvesting, try not to take more than one-third of the entire plant at once to avoid shocking it into bolting, or prematurely running to seed.Plants may be able to tolerate a light frost, but if there’s a hard freeze predicted, harvest what you can in a hurry, including digging up the roots to use as you would carrots, if you’re so inclined.I like to slice the bulbs of Florence types in sections about an inch thick, and store them covered in water in an airtight container in the fridge.You can also store whole bulbs in the fridge for three to five days, or up to a week and a half if you place a damp paper towel over them.Snip off the feathery foliage you want for use in salads and as fragrant garnishes, or toss it into savory cooked dishes as you would with dill.Pollen scraped and gathered from dry flowers saves well in a sealed jar for approximately two years.From flowers, foliage, and pollen, to bulbs, seeds, roots, and the extraction of essential oils, F. vulgare varieties offer much to the home cook.And, the aromatic essential oils released from the chemical compounds, including anethole and fenchole, do indeed possess anti-inflammatory and anti-bacterial properties, and promote digestion, just as the ancients believed.If you’ve never liked brussels sprouts, then you haven’t tried them al dente, cooked with bacon, and flavored with the taste of fennel and fresh dill. .


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