ABOUT FENNEL

Fennel is a completely edible bulb vegetable that is in season from early July to early fall here in the Northeast. It has origins in the Mediterranean, specifically Greece where its grown wild and been cultivated for centuries. There are lots of Southern European and Western Asian superstitions about fennel’s protective energies, and it’s believed that hanging them over a door or placing fronds in a key hole can prevent malignant spirits from entering and causing harm. The plant is also believed to be connected with the Greek town Marathon (Μαραθών or “place of fennel”) where fennel has grown prolifically for centuries, and became associated with the area that is the origin of the concept of marathons. These days the plant is used throughout several cuisines, but is especially loved in Greek and Italian cuisines.

COOKING & STORAGE

Edible parts: Bulb, stems, leaves/fronds, and seeds
Medicine and Nutrients: Fennel is a great source of fiber, potassium and vitamin C. The fronds or seeds can be made into a tea that can support with any digestion issues.
Storing and Shelf Stability: To store fennel, trim the fronds to two or three inches above the bulb (if not already done). Wrap loosely in a plastic bag and store in the fridge for 5 days or 10 days.

Ways to Prepare

RAW: When eaten raw fennel is crisp like onion and has a slightly sweet taste that is refreshing either shredded or sliced. The fronds are great to eat as a tasty little breath freshener or to season salads or as a garnish.
COOKED: When fennel is cooked, the flavor becomes more delicate and the texture softens. The bulbs taste great roasted or grilled either alone or alongside other vegetables, and also tastes excellent in soups and stews. It can also be sauteed, braised, and pan-fried. The fronds can be used as an herb to marinate meats or season other vegetables.

RECIPES

Vegan Fennel Paella (Sweet Potato Soul)
Apple Fennel Slaw (Rosalynn Daniels)
Roasted Fennel with Olives & Feta (Diane Kochilas)
Crunchy Pickle Salad (Bon Appetit)
68 Fennel Recipes (Bon Appetit)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri