Using fennel in cooking

Fennel is a very versatile herb. It dates back to ancient Greek, and is still considered to be a Mediterranean vegetable.

There are two types of fennel, one grown for seeds, the other used as a vegetable.

Florence fennel, finocchio , is the bulbous one, and is be prepared in numerous ways. It has a fresh, fragrant, anise-like flavour, that is enhanced by cooking. When used raw in salads or salsas, it has a refreshing, crisp texture, complementing other raw vegetables and fish.

Braising is an effective way of cooking fennel. Cut the bulbs in quarters, from tip to root, and remove just enough of the core, so that the quarters still hold together. Then melt some butter in a frying pan, add the fennel plus about 150ml chicken or vegetable stock. Season with salt and pepper, cover and braise for 20-25 minutes until tender. It is particularly nice with fish or pork

Fennel is a very versatile herb for cooking as the seed, bulbs as well as the leaves and flowers are all used. The bulb may be found in antipasto platters and has an anise flavour, and can be eaten as a vegetable, cooked or raw. The stems may be chopped and added to salads.

The leaf is feathery, similar to fennel weed, has a liquorice flavour and is commonly used in fish dishes.

The leaves may be chopped and used in soups, with fish or added to salads. The seeds may be used in pickles, tomato sauces, sausages and pickles.

The flowers may also be used in herbal vinegars and salads. Fennel leaves should be added at the last minute when cooking to retain the best flavour.