Fennel is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The leaves are delicately flavored and similar in shape to those of dill. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces, and also in soups and fish sauce. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw.
Jen Reviews shares some of the many health benefits of fennel.
Preparation
The NY Times breaks down fennel prep.
Farms that Grow Fennel
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