You will be saving a great source of added flavor and can compost the spent stalks as you would other aromatics such as bay and tea and coffee grounds.In vegetable and fish stocks, fennel stalks bring great personality to the pot where they can be used as a compliment or replacement for other ingredients.Roughly chop them and add them to the simmering stock at the beginning of cooking to get all of the fennel flavor or near the end to impart just a hint to your pot.Throw a few fennel stalks in the steamer or boiling liquid for your next crab or shrimp fest to bring a seafood friendly flavor to your crustaceans.Boil fennel stalks in water for 10-15 minutes to create a perfumed poaching liquid for fish or chicken.Place the stalks under a piece of fish when grilling or roasting to impart subtle flavor during cooking.Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice.Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper.This recipe uses all parts of the fennel plant — the bulb, stems and fronds — to create a delicious infusion.The alcohol in the infusion will open up flavor compounds that are not water soluble, amplifying the tomato taste. .

What is Fennel—and What Can I Do With It?

From bulb to stalk to frond, here's how to grow, select, and cook with fennel, the sweet anise-flavored veggie that deserves a spot on your plate.Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications.Just one cup of fennel contains almost 20 percent of your recommended daily value of vitamin C. You'll also find plenty of iron, fiber, and potassium.Try planting fennel varieties such as Zefa Fino or Trieste—they resist the urge to flower, channeling their energy into the bulb instead.Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas.Wrapped in plastic, fennel keeps for just a few days in the vegetable bin of your refrigerator; the flavor fades as it dries out.All parts of the fennel plant—bulb, stalk, and the feathery fronds—are edible, and will add texture and flavor to salads, slaws, pastas, and more.Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads.To slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin.Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats.Raw fennel bulb packs a crisp texture and distinctive licorice flavor—here, we showcase it alongside cucumbers and bell peppers in this crunchy-creamy salad, then top it with toasted panko breadcrumbs and fresh dill.This dish combines delicate, sweet crab meat with anise-y fennel, which play nicely together for a simple, light pasta, perfect for the warmer weather.Sliced fennel bulb becomes mellow and sweet once sautéed and braised in chopped, strained tomatoes.Serve as a side to sauteed or grilled shrimp, halibut, flounder, or any other mild white fish. .

What is Fennel? (And How to Cook It)

It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces.The base of its long stalks weave together to form a thick, crisp bulb that grows above ground.If I’m craving raw fennel, I almost always thinly shave the bulb on my mandoline, removing any tough core pieces.Dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and simple vinaigrette, or use it in one of these salad recipes:.The thin slices will melt and brown in the pan, taking on a delicious caramelized flavor.Toss them with olive oil, salt, and pepper, and roast at 400 degrees for 25-35 minutes, until the wedges are tender and caramelized around the edges.You could also remove the tough core pieces and toss the roasted fennel with pasta or add it to a hearty vegetarian lasagna.Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. .

Cooking and Eating Fennel (Including Leaves and Seeds)

Fennel is a feathery herb and bulb vegetable with a fresh flavor with hints of licorice.Every part of the fennel plant can be eaten including the leaves, bulb, flowers, and seeds.So read on to find out more about cooking and eating fennel including some delicious recipes you can try at home.The long stems come together at the bottom to form a crisp bulb that grows above the ground.The leaves, stalks, and bulb have a fresh flavor with a mild hint of licorice.Fennel is one of the three main herbs used in the preparation of absinthe, a popular alcoholic drink.Wild Fennel can grow so abundantly that in some places it has been declared an invasive weed.Wild fennel is edible and can be foraged for its stalks, leaves, flowers, and seeds, though, unlike its cultivated cousin, it does not form a bulb.Traditionally the feathery leaves were used when cooking fish but today the crisp bulb is the most popular part of the vegetable.When cooked it caramelizes and develops a sweeter flavor retaining the licorice overtones.Slicing the fennel bulb thinly before sautéing ensures they caramelize evenly becoming sweet and soft.To roast the fennel bulb cut it into large wedges, lay them on an oven pan, drizzle with olive oil, salt and pepper, and roast in the oven for about half an hour until they are caramelized on the edges and soft inside.Younger stalks are often crunchy and not tough and these can be chopped up into stir-fries, salads, pasta or roasted as you would the bulb.The addition of fennel seeds is an important seasoning in many Indian and Middle Eastern dishes and is also an ingredient in Chinese five-spice powder.A little pollen goes a long way when added to soups, stews, sauces, and meat rubs.It can also be sliced thinly and marinated in lemon juice, olive oil, and salt.The raw fennel leaves can be chopped up and added to salads or used to garnish pasta and chicken or fish dishes.The raw fennel flowers can be added to salads and pasta but they have a very potent flavor and should be used sparingly.Make sure it has no cracks or moist areas and that no parts are starting to turn brown.Fennel bulbs, stalks and leaves only last a few days in the fridge and should be eaten sooner rather than later for maximum flavor.Simply rinse in water, dry, and place in a sealed plastic bag.As the fennel bulb has a high water content it does not freeze as well as the leaves and stalks.When they are dry, simply give them a good shake and the flowers should fall to the bottom of the bag.Baked Trout with Broccoli, Apple and Fennel Slaw – from Martha Stewart.The slaw is so delicious it can be used as a side to any dish and works wonderfully with pulled pork or at a barbecue.This yogurt-cheese-like spread is the perfect thing to change up your usual chip and dip snack repertoire.A cornmeal cake that combines the classic flavors of orange and fennel for a tasty treat.Fennel Pollen, Honey and Ricotta Ice Cream Baked Alaska – from Twigg Studios. .

Life-hacking the Whole Fennel Plant

Fennel is something most people either love or hate — its anisseedy flavour often leaves no room for compromise.As a mediterranean plant, fennel is very popular Italian cuisine and grows in temperate climate all year long.This is actually how fennel grows in nature and can be quite shocking to see if you’re only used to the trimmed down, censored version that supermarkets sell.Actually, all parts of the fennel plant are edible, from its tender leaves to its plump seeds.We collected a few tips and tricks of how to make use of your entire fennel plant.When eaten raw, the texture is crisp and the flavour is quite assertive and anisseedy.To cook it whole, cut out the tough central core from the bottom, leaving a cone-shaped cavity.You can also place them in a glass filled with a couple centimetres of waters to keep hydrated :).Wondering what to do with those long, fibrous stalks that are attached to the fennel bulb?Where the shoots are tender and sweet, the stalk might at times be a bit stringy and tough.You’ll instantly taste the rush of licorice freshness that overwhelms your mouth.Or just slice them thinly on a bias and toss into the salad that you were supposed to use only the fennel’s bulb for. .

How to Use Fennel in the Kitchen and Garden

Beautiful, flavorful and easy to grow, fennel has been a treasured culinary and medicinal herb for thousands of years.Native to the Southern Mediterranean, fennel is now grown as an annual, biennial or short-lived perennial in gardens around the world.Most gardeners favor bulb fennel, grown for its crisp, celery-like stems, and plants that bolt produce harvestable flowers and seeds.Hoverflies like fennel, too, and it is a preferred host plant for the larvae of black swallowtail butterflies, commonly known as parsleyworms.Writing in 1650, English botanist William Coles described using fennel “in drinks and broths for those that are grown fat, to abate their unwieldiness and cause them to grow more gaunt and lank.” Well, he may have been right.In a recent Korean study, overweight women reported wanting to eat less after drinking fennel tea before a big meal. .

Fennel Fronds Are Delicious! Stop Throwing Them Out!

Fronds are those cute frilly green leafy things attached to the stalks that grow out of a fennel bulb.The fronds boast that same anise-forward flavor, but taste more...green, if that makes any sense, with a more delicate texture.You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness.You can use them to top yogurt dips, eggs, stir-fries, toasts, and seared meats.And they're delicious when tossed into green salads or strewn on top of roasted vegetables.There are a ton of ways to take advantage of the delicate flavor that fennel fronds have to offer. .

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