YEAR ROUND VEGETABLE Also known as Anise, fennel is a bulb-shaped vegetable with celery-like stalks with hairy looking fronds on top. The bulb grows in layers, similar to an onion. It has a licorice flavor. When raw it has a crisp and crunchy texture and when cooked, becomes soft and more mild in flavor. When selecting, look for bulbs that are large, firm and crisp-looking with a creamy white color. The fronds at the top should look fresh and be bright green in color. Avoid bulbs that are split, shriveled or dried out looking. There should be no brown or soft spots, as well. Storing and Handling Fennel: When storing, place in a plastic bag in the refrigerator for three to four days, at most. Preparing Fennel: Wash thoroughly under cool running water. Remove the fronds and the stalks. The fronds can be used just like an herb or as a garnish, if desired. Pat dry before using. It's easiest to use scissors to snip the fronds into the dish you are preparing. Trim a slice off the bottom of the bulb at the root end and then slice the bulb in half and remove the core from each half. Slice or chop as desired. It is a good idea to place the cut bulb into cold water with a little lemon juice added to prevent discoloring until you are ready to serve or cook. Steam: whole bulbs can be steamed until tender, approximately 20-35 minutes. Serving Suggestions: Salads: thinly slice prepared bulbs for a nice crunch and flavorful accent to both fruit and vegetable salads. Dips: this makes a flavorful crudité for dipping. Simply prepare the bulb and cut into chunks or sticks. Grain and Pasta Dishes: for a nice layer of flavor, add steamed or boiled fennel to pasta, rice, polenta or your favorite grain dishes.
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