Fennel is an herb of the carrot family that is extremely flavorful and aromatic and tastes like licorice or anise.
Fennel unique flavor has been used in dishes around the globe for centuries. It originally is from the Mediterranean (it has been documented that the ancient Romans cooked with it as a vegetable), but fennel grows readily and even in the wild in India, the Middle East, North America, Europe, Asia, and Australia. Every part of the plant is edible, so fennel's leaves, bulb, and seeds are all used in culinary dishes and medicinally. Fennel is high in fiber and Vitamin C, and its essential oil has been used for centuries to treat upset stomachs. Fennel bulbs are generally very thinly sliced and served both cooked and raw. Fennel bulbs, stalks, and fronds are a relatively new addition to American dishes- at first glance, the bulb can be confusing to cut. However, the fennel's extreme versatility, from raw salads to comfort food dishes roasted low and slow, has made it an ever-popular inclusion to our dinner menus. The fronds make a fun textural and flavor addition to salads, and the seeds are a beloved spice in their own right.
Recipes with Fennel