Fabulous, versatile Fennel!

Fennel is one of my favorites! I love its versatility and delicate anise flavor. I use fennel seeds often - in soups and biscotti. Fennel can be eaten raw or cooked, can stay crisp, juicy and full of anise flavor or get soft and jammy with low and slow cooking like onions. Fennel works really well with tomatoes, fish, chicken, sausage, citrus, cheese, and other herbs. Fennel is in the carrot or Umbellifer Botanical Family along with cumin, dill, celery and parsley. 

Fennel is used heavily in Greek and Italian cooking. In both places fennel grows wild and is also cultivated. In Greece, the fronds are used the most, especially on wild fennel when the bulb is rather small. All parts of the plant are edible so use fronds and bulb. The fronds are a great addition to a green salad and soups while the bulb is best used shaved with orange slices for a fabulous fresh salad or cooked to that jammy consistency for a topping or a dip. 

This week I’m sharing two recipe collections. The first is all Italian from La Cucina Italiana for 10 of the most delicious Italian fennel recipes.  

The next collection is from Martha Stewart and her 25 Truly Fabulous Fennel Recipes. 

You'll find fennel at the Doylestown Farmers Market through November 22nd. See you at the market!