We Grow Fennel
Sold by the one count. One fennel bulb with the center fronds intact for $2.
Native to the Mediterranean region, fennel is one of Italy’s most popular vegetables. Fennel is eaten both raw and cooked in a variety of cuisines, most famously Italian food. It has a bulb-like base, stalks like celery, and feathery leaves that resemble dill.The flavor is often described as celery with a overlaying anise (licorice) note.
Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications. In fact, this mildly licorice-flavored plant is a member of the parsley (and carrot) family. Lastly, we can’t ignore the health benefits of fennel. Just one cup of fennel contains almost 20 percent of your recommended daily value of vitamin C. You’ll also find plenty of iron, fiber, and potassium.
Fennel adds texture and flavor to salads, slaws, pastas, and more. Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads. To slice the bulb, stand it on the root end and cut vertically with a sharp knife of mandolin. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it.
Fennel stalks can take the place of celery in soups and stews, and can be used as a “bed” for roasted chicken and pork. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley.