Back to Basics

Back to Basics: Fennel

By Kendall Kish | April 1, 2013


Photo: Kendall Kish

Name: Foeniculum vulgare


Origins: Fennel is indigenous to the Mediterranean region, and is a member of the parsley family.


Peak Season: Mid fall – early spring.


Nutritional Value: High in vitamin C, fiber, potassium, and folate.

Prep: Choose firm, heavy white bulbs that are free from cracks or browning. The fronds should be bright green and free of wilting. The entire plant is edible – the bulb is great raw and often used in salads, but can be roasted, braised, sauteed, and grilled. The fronds are often used as garnish, or chopped and used like other herbs such as parsley or dill.

Recipe: Fennel and Blood Orange SaladIMG_2

Other fennel recipes for you to try:


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