Fennel
No, it's not licorice you’re tasting, it’s fennel that you may be tasting! Fennel is in season from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather. Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves.
BUY IT
Look for bright white, unblemished, firm bulbs, small to medium sized. Avoid bulbs that have moist spots, or appear shriveled and dried out.
ADD IT
It's like celery, eat every part. Add it to a salad. Blend it into a dip. Roasting it brings out a sweetness. It also always goes well with salmon! Fennel imparts a light, bright spring-like quality to foods.
PREP IT
First, wash your fennel. Then, divide the fennel into its three parts: bulb, stalk, and fronds. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it. The stalks can replace celery for example dishes like soups and stews. Use can use the fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley!
