Fennel Each

Fennel is pleasantly sweet, with a light licorice flavour when fresh and mild aromatic character. The bulb itself is sweet, bright and herbaceous with a subtle hint of anise. Once the bulb has been cooked, nearly all that licorice flavour melts away. Heat turns fennel into something melty and sweet, in much the same way that slow cooking transforms an onion.

Add to pesto, salad dressing, pasta sauce and stock. The fronds can also be used as a garnish—sprinkle them on anything from grilled meats to omelets for a touch of freshness that promises to wake up the palate. And if you’re not put off by a mild licorice flavor, add thinly-shaved slices to a salad.

If it’s a mellower flavour you’re after, try it simply roasted with a little bit of oil, salt and pepper and then served alongside roast chicken, pork or fish. The bulb is also delicious when chopped and added to soups and stews or sautéed with Italian sausage for a hearty pasta.